Awesome Marinated Char-Grilled Chicken Breast Recipe


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The homemade marinade of Dijon mustard, red wine vinegar, garlic, lemon and lime makes this a deliciously light and flavorful dish.

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  • 1/2-3/4 C. Dijon mustard
  • 1 tsp. ground black pepper
  • 1/4 C. red wine vinegar,
  • Juice of 2 lemons and limes
  • 3 cloves garlic, chopped
  • 1/4 C. gingerroot, peeled and minced
  • 4 drops Worcestershire sauce
  • 2 C. olive oil
  • 1/2 C. fresh herbs such as basil, tarragon, rosemary, cilantro or chervil, minced fine

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Except for the oil and herbs, pulse all the ingredients in a food processor 3 times. Add the oil in a steady stream until the mixture is emulsified. Reserve half of the marinade to brush on during grilling. Combine the remaining marinade and chicken in an acid-proof dish, making sure that all surfaces are well coated. Cover with plastic wrap and refrigerate 3-4 hours. Remove the chicken from the marinade. Pour the reserved marinade in a saucepan and heat over medium heat until it's slightly reduced and thick enough to coat the back of a spoon, about 10 minutes. Remove from heat and reserve some for basting and some for brushing on the chicken after cooking. Season the chicken with salt and pepper, place it on a preheated grill and cook until it's well seared, about 4 minutes. Turn the chicken and brush with marinade. Cook until the juices run clear, about another 5 minutes depending on the thickness of the chicken. Transfer to a serving platter and brush again with the marinade.

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