This recipe is one of my favorite ways to make chicken. It’s one of my mom’s signature dishes and is always a hit with our family, so I figured my beautiful momma just had to teach all the WeekNight Bite readers how to whip this one up! It was so much fun to film this recipe at home with my mom, and it was the perfect, sunny San Diego day to be grilling outside. Perks of living in Southern California . . . we can grill all year round! But, for those of you who are bundled up in your warmest layers this Fall, don’t worry, this chicken is still delicious made on your grill-pan indoors!
You ready for this juicy, garlicky, delicious dijon chicken? Here we go . . .
Ingredients
6 chicken breasts (boneless & skinless) – pound if necessary to make thickness even throughout chicken breast
6 frozen garlic cubes (or 6 cloves finely minced garlic)
1/3 cup extra virgin olive oil
3 tbsp dijon mustard (I like the one with the whole seeds)
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
Salt & pepper
Drizzle of your favorite balsamic vinegar
Serves 6.
- Take garlic cubes out of the freezer for a few minutes so they start to soften, then add them into a dish with olive oil, dijon mustard, red pepper flakes, and cayenne pepper. Mash and mix together until smooth.
- Add chicken breasts and coat both sides in the marinade. Season with salt and pepper.
- Marinate chicken for at least an hour.
- Heat grill and spray it well.
- Grill chicken on both sides until cooked thoroughly. Ours took about 7 minutes per side, but it will depend on the thickness of your chicken.
- Serve with a drizzle of your favorite balsamic vinegar over the top. I love the Farmer’s Market balsamic that is slightly thick and sweeter, but any variation would be delicious on your dijon chicken!
Hope you enjoy this delicious grilled chicken! Any requests for future recipes? More sweets, sides, appetizers, breakfasts? Let me know in the comments below!
