Juicy Grilled Chicken Dijonnaise Recipe Is Just Lovely (5 Ingredients) by Jan Mostrom

I love every opportunity to grill outside. This grilled dijonnaise chicken recipe is the perfect high-protein dinner. (Check out the health benefits of protein.) These dijonnaise grilled chicken breasts are so easy to make and serve. The dijonnaise comes together in just a few minutes and provides great moisture to the chicken and a lovely bite of flavor on top after they are cooked.

To make this gluten-free chicken recipe you will need five simple ingredients and some salt and black pepper. Here is your short shopping list: mayonnaise, Dijon mustard, fresh garlic, fresh thyme and boneless, skinless chicken breasts or thighs. The chicken is coated the mayo-mustard mixture and marinated for as long as you have time for (you can skip it if you're in a hurry). Grill the chicken and serve with extra dijonnaise sauce on the side.

Cooking Tip: If you don’t have a grill, cook the chicken on the stovetop for about the same amount of time on medium-high heat.

This winning chicken dinner is delicious with sauteed, roasted or grilled vegetables and a fresh garden salad or grain salad on the side. The leftovers make a mean chicken salad!

Cuisine: American
Prep Time: 10 minutes plus 15 minutes to marinate
Cook Time: 8 to 12 minutes
Total Time: 37 minutes plus time to marinate
Servings: 6

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup Dijon mustard
• 2 garlic cloves, finely grated
• 1 teaspoon chopped fresh thyme leaves or dried thyme
• 1 1/2 - 2 pounds boneless, skinless chicken breasts or thighs

Here's how to make it: 

1. In a medium bowl mix together the mayonnaise, mustard, garlic and a few pinches of salt and black pepper. Remove half of the sauce and put it into a small bowl. Set aside in the refrigerator until you are ready to serve.
   
2. Add the thyme to the medium bowl of dijonnaise and mix well.
   
3. Place the chicken into the marinade.
   
4. Stir to coat the chicken well. Let it sit for 15 minutes or cover and place in the fridge for up to 12 hours. (If you refrigerate, bring chicken back up to room temperature before you grill.)
   
5. Preheat the grill to medium-high about five minutes before you are ready to cook. Cook the chicken on the heated grill about 4 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.
   
6. Serve topped with the remaining dijonnaise and a sprinkle of thyme, if desired. Store any leftover chicken in an airtight container in the fridge.
   

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