Best Grilled Chicken Marinade (Garlic, Mustard, & Oregano Chicken)
Best Grilled Chicken Marinade (Garlic, Mustard, & Oregano Chicken)
Ingredients
For the Marinade
- 3/4 cup olive oil
- 3/4 cup lemon juice
- 3 tablespoons minced garlic, heaping
- 3 tablespoons Dijon mustard, heaping
- 1/2 cup dried oregano
For the Chicken
- 4 boneless, skinless chicken breasts
Instructions
- 1
In a large, resealable plastic bag (such as a Ziploc bag), combine the olive oil, lemon juice, minced garlic, Dijon mustard, and dried oregano. Seal the bag and shake vigorously until all ingredients are well mixed and form a thick, even consistency.
⏱️ 3 min
- 2
Prepare the chicken breasts by washing them thoroughly under cold water. Pat them completely dry with paper towels. This step is crucial as it helps the marinade adhere better to the meat.
⏱️ 5 min
- 3
Carefully place the dried chicken breasts into the bag with the marinade. Seal the bag, ensuring as much air as possible is removed. Gently massage the bag to ensure all chicken pieces are thoroughly coated with the marinade.
⏱️ 2 min
- 4
Refrigerate the marinated chicken for approximately 24 hours. This extended marination time allows the flavors to deeply penetrate the chicken.
⏱️ 1440 min
- 5
When ready to cook, preheat your grill to medium-high heat (approximately 400-450°F). Remove the chicken from the marinade, allowing any excess to drip off.
⏱️ 10 min•🌡️ 425
- 6
Place the chicken breasts on the hot grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F when measured with a meat thermometer. The chicken should have nice grill marks and be cooked through.
⏱️ 15 min•🌡️ 165
- 7
Remove the grilled chicken from the heat and let it rest for 5 minutes before slicing or serving. This helps retain the juices.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Best Grilled Chicken Marinade (Garlic, Mustard, & Oregano Chicken)
Ingredients
For the Marinade
- 3/4 cup olive oil
- 3/4 cup lemon juice
- 3 tablespoons minced garlic, heaping
- 3 tablespoons Dijon mustard, heaping
- 1/2 cup dried oregano
For the Chicken
- 4 boneless, skinless chicken breasts
Instructions
- 1
In a large, resealable plastic bag (such as a Ziploc bag), combine the olive oil, lemon juice, minced garlic, Dijon mustard, and dried oregano. Seal the bag and shake vigorously until all ingredients are well mixed and form a thick, even consistency.
⏱️ 3 min - 2
Prepare the chicken breasts by washing them thoroughly under cold water. Pat them completely dry with paper towels. This step is crucial as it helps the marinade adhere better to the meat.
⏱️ 5 min - 3
Carefully place the dried chicken breasts into the bag with the marinade. Seal the bag, ensuring as much air as possible is removed. Gently massage the bag to ensure all chicken pieces are thoroughly coated with the marinade.
⏱️ 2 min - 4
Refrigerate the marinated chicken for approximately 24 hours. This extended marination time allows the flavors to deeply penetrate the chicken.
⏱️ 1440 min - 5
When ready to cook, preheat your grill to medium-high heat (approximately 400-450°F). Remove the chicken from the marinade, allowing any excess to drip off.
⏱️ 10 min•🌡️ 425 - 6
Place the chicken breasts on the hot grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F when measured with a meat thermometer. The chicken should have nice grill marks and be cooked through.
⏱️ 15 min•🌡️ 165 - 7
Remove the grilled chicken from the heat and let it rest for 5 minutes before slicing or serving. This helps retain the juices.
⏱️ 5 min