Name: Mustard Chicken Marinade Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1/4 cup Dijon mustard; 2 tablespoons whole grain mustard; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 cloves garlic, minced; 1 tablespoon honey; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1.5 to 2 pounds boneless, skinless chicken breasts or thighs

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The Mustard Chicken Marinade is a game-changer for anyone craving irresistibly juicy and boldly flavored chicken without any hassle. This vibrant marinade blends the tanginess of Dijon and whole grain mustards with a touch of honey and lemon, delivering depth, warmth, and the kind of crave-worthy aroma that makes your kitchen instantly welcoming. Whether you’re firing up the grill or looking for a quick weeknight meal, this recipe turns ordinary chicken into a main course the whole family can rally around.

Mustard Chicken Marinade Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, quality ingredients is all it takes to create this standout dish. Each component in this Mustard Chicken Marinade plays a distinct role, enhancing flavor, keeping the chicken juicy, and delivering that golden finish everyone loves.

Dijon mustard: Gives the marinade its creamy tang and classic bite, making the flavor pop in every bite of chicken.
Whole grain mustard: Adds texture and rustic charm, delivering peppery bursts and a beautiful dotted appearance on the cooked chicken.
Olive oil: Keeps the chicken moist and helps the marinade to cling for maximum flavor absorption.
Lemon juice: Infuses brightness and gently tenderizes the meat, resulting in a subtle zesty finish.
Minced garlic: Brings irresistible savory aroma and depth, marrying beautifully with the mustards.
Honey: Provides subtle natural sweetness that balances the acidity and sharpness of the mustards.
Dried thyme: Introduces an herbaceous, earthy note that complements both chicken and mustard flavors.
Salt: Enhances every ingredient and ensures the chicken is seasoned all the way through.
Black pepper: Delivers just a hint of heat and a classic, well-rounded taste to the dish.
Boneless, skinless chicken breasts or thighs (1.5 to 2 pounds): The perfect blank canvas—breasts for lean succulence, thighs for extra juiciness, your choice!

How to Make Mustard Chicken Marinade

Step 1: Whisk the Marinade Together

Start by reaching for a medium-sized bowl and your favorite whisk. Combine the Dijon mustard, whole grain mustard, olive oil, fresh lemon juice, minced garlic, honey, dried thyme, salt, and black pepper. Take a moment to whisk everything until smooth and emulsified—the mixture should look creamy, speckled, and deeply aromatic. This foundation is where the signature Mustard Chicken Marinade flavor comes to life!

Step 2: Marinate the Chicken

Place your chicken pieces in a large zip-top bag or a shallow glass dish, then pour the entire marinade directly over the top. Seal the bag or cover the dish tightly. Gently massage or turn the chicken to ensure every nook is cloaked in the Mustard Chicken Marinade. Pop it in the refrigerator for at least 30 minutes, or up to 4 hours if you have time—the longer the chicken absorbs the marinade, the more intense and delicious the flavor will be!

Step 3: Cook the Chicken

When you’re ready to cook, preheat your grill, oven, or skillet to medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade. Grill, bake, or pan-sear the chicken until the exterior is gorgeous and caramelized, and the internal temperature reaches 165°F (74°C). Depending on your cut, this usually takes around 6 to 8 minutes per side. Let the chicken rest briefly before serving to lock in juices.

How to Serve Mustard Chicken Marinade

Garnishes

For a fresh and restaurant-worthy finish, scatter some chopped parsley or fresh thyme leaves right over the top. A squeeze of extra lemon brightens things up, and a sprinkle of flaky sea salt just before serving makes each bite pop with flavor.

Side Dishes

This Mustard Chicken Marinade pairs beautifully with roasted potatoes, herby rice pilaf, a crisp green salad, or seasonal roasted vegetables. For a summer cookout, corn on the cob and grilled asparagus can make the flavors sing, while in cooler months, creamy mashed potatoes are a dreamy match.

Creative Ways to Present

Slice the chicken and fan it over a vibrant salad, tuck it into a sandwich with leafy greens and a swipe of extra mustard, or chop it into bite-size pieces for grain bowls. You can even serve the cooked chicken sliced on a charcuterie-style board with crusty bread and pickles for a striking appetizer.

Make Ahead and Storage

Storing Leftovers

Keep leftover Mustard Chicken Marinade (after cooking) in an airtight container in the refrigerator for up to 3 to 4 days. The flavors often deepen and bloom after a day, making the leftovers especially crave-worthy.

Freezing

Freeze the raw, marinated chicken (in a well-sealed bag) for up to 2 months. When ready to use, thaw in the refrigerator overnight before cooking as directed. Cooked chicken can also be frozen, but the texture is best enjoyed fresh or from the fridge.

Reheating

Gently warm your chicken in the oven at 300°F, loosely covered with foil to prevent drying out, or reheat slices in a skillet over low heat with a splash of chicken broth or water. Microwaving works in a pinch, just do it in short bursts to keep everything juicy.

FAQs

Can I use bone-in chicken pieces with the Mustard Chicken Marinade?

Absolutely! Bone-in cuts work beautifully and pick up loads of flavor—just remember to adjust the cooking time for thicker pieces, watching for that key 165°F internal temp.

Is there a good substitute for Dijon mustard if I’m out?

If Dijon isn’t available, stone-ground mustard or even regular yellow mustard can do in a pinch, although the flavor will be a little milder and less complex.

How long is too long to marinate the chicken?

For boneless, skinless chicken, 2 to 4 hours is ideal for maximum flavor without the meat becoming mushy. Overnight is safe, but don’t exceed 12 hours for best texture.

Can I use the marinade as a sauce after cooking?

Discard the marinade the chicken sat in, but if you love extra sauce, reserve a portion of the Mustard Chicken Marinade before adding it to the raw chicken and simmer it on the stove briefly to serve alongside.

What’s the best way to grill chicken using this marinade?

Preheat your grill to medium-high, oil the grates, and cook the marinated chicken until you see gorgeous grill marks and the juices run clear. Letting the chicken rest for a few minutes ensures tenderness and juiciness.

Final Thoughts

Mustard Chicken Marinade doesn’t just liven up your dinner routine—it transforms plain chicken into something memorable and delicious. Give it a try the next time you want a no-fuss meal that makes everyone ask for seconds. Your grill, oven, or skillet will never be the same!

Mustard Chicken Marinade Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 30 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Mustard Chicken Marinade recipe is a perfect blend of tangy, sweet, and savory flavors that will elevate your chicken dishes. The combination of Dijon and whole grain mustards, along with honey and herbs, creates a delicious marinade that infuses the chicken with incredible taste. Whether you grill, bake, or pan-sear the chicken, it’s sure to be a hit at any meal.

Ingredients

Scale

Marinade:

1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon honey
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Chicken:

1.5 to 2 pounds boneless, skinless chicken breasts or thighs

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Instructions

Prepare the Marinade: In a medium bowl, whisk together Dijon mustard, whole grain mustard, olive oil, lemon juice, minced garlic, honey, thyme, salt, and black pepper until well combined.
Marinate the Chicken: Place the chicken in a large zip-top bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish, then refrigerate for at least 30 minutes, preferably 2 to 4 hours for best flavor.
Cook the Chicken: Remove the chicken from the marinade and grill, bake, or pan-sear until fully cooked and the internal temperature reaches 165°F (74°C). Discard any leftover marinade.