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Lemon Dijon Chicken

January 21, 2008

I came up with this recipe one spring day when I was thinking about a light, yet flavorful, way to marinate chicken before cooking it. I usually pound my chicken breasts to 1/2-inch thickness before grilling; this helps it to cook evenly (and much more quickly!) This marinade is delicious on chicken, but would also be good on fish. Such bright, fresh flavors!

Lemon Dijon Chicken


2 chicken breast halves or fillets
2 Tbsp lemon juice (1 lemon)
1 Tbsp white wine
2 Tbsp Dijon mustard
2 tsp olive oil
a bit of chopped fresh parsley, if you have some on hand (about 1 tbsp)
a good grinding/sprinkling of coarse salt and pepper


In a small bowl, whisk together the lemon juice, wine, dijon mustard, olive oil, and a good grinding of black pepper and sprinkling of salt. Add this marinade to a ziploc plastic bag, then add the 2 chicken breasts. Seal the bag, then rotate and squeeze it around a bit to get the chicken all nicely coated. Let the bag sit in your refrigerator (it’s a good idea to keep a plate or some other container under it, in case of any leaks) for a few hours – you could leave it all day, it would only get better, but I’ve left it in for 2 hours and still had good results.

Either grill or bake the chicken – grilling is especially good, but you could also bake it in a glass baking dish. Depending on the thickness of your chicken, grilling on medium might take about 5-7 minutes per side, while baking would take around 20-25 minutes at 400 degrees.

2 Comments leave one →
  1. May 11, 2008 5:22 pm

    Loved this! Unfortunately, my grill ran out of fuel half-way through cooking, so I had to finish it up in the oven. To do that, I transferred it to a glass baking dish, poured over the rest of the marinade, and covered it with foil. It was very tasty. I think I’ll try it with fresh tarragon sometime…

  2. Rachel permalink
    August 11, 2008 1:23 am

    I tried this with a few pinches of fresh rosemary from my herb garden and it was sooo yummy!

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