Ingredients
Scale
- 4 boneless skinless chicken breasts
- Marinade:
- 1/2 cup olive oil
- 2 tablespoons Dijon mustard
- Juice of 1 lime
- Juice of 1 lemon
- Juice of 2 oranges
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning or Herbs de Provence
- 1 teaspoon fresh thyme, finely chopped (or 1/4 teaspoon dried)
- 1 teaspoon fresh oregano, finely chopped (or 1/4 teaspoon dried)
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Combine all marinade ingredients and whisk vigorously (or shake in a jar). Reserve 1/4 cup for later.
- Combine chicken and remaining marinade in a bowl or zip-close bag. Chill for 1 hour or up to overnight.
- Preheat grill to medium and oil the grates. Place chicken on the grill.
- Cook 5–7 minutes, turn, and brush half of the reserved marinade on top. Repeat cooking, turning, and brushing as described until chicken is fully cooked and juices run clear.
- Serve immediately, garnished with fresh herbs and citrus wedges.
Notes
- DIY herb blend: 1/4 teaspoon each dried thyme, parsley, oregano, and basil. Double or triple for later use.
- Marinate for as little as 30 minutes; 1 hour recommended, up to 12 hours for maximum flavor.
- Substitute citrus varieties as needed (all lemon or all lime works well).
- For extra flavor, increase garlic powder and crushed red pepper flakes.
- Herbs de Provence can replace Italian seasoning in any recipe.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free