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Chicken grilled with a mustard and herb marinade.

Mustard and Herb Grilled Chicken

Tangy, juicy chicken marinaded in a blend of fresh herbs and mustard made crispy and golden over a hot grill. The perfect BBQ recipe for your next cookout!

Course Dinner
Cuisine American
Keyword grilled chicken breast, grilled chicken wings, mustard grilled chicken
Prep Time 10 minutes
Cook Time 40 minutes
Marinade Time 2 hours
Total Time 50 minutes
Servings 4 People
Calories 386 kcal
Author Hayley

Ingredients

  • 2 Lbs Chicken Your choice of cut
  • 2 Tbsp Olive Oil
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Orange Juice or juice from half an orange
  • 1/2 Tsp Smoked Paprika
  • 1/4 Tbsp Fresh Oregano Or 1/4 Tsp Dried
  • 1/4 Tbsp Fresh Thyme Or 1/4 Tsp Dried
  • 1/4 Tbsp Fresh Parsley Or 1/4 Tsp Dried
  • 1/4 Tbsp Fresh Rosemary Or 1/4 Tsp Dried
  • 1/2 Tsp Salt
  • 1/2 Tsp Black Pepper

Instructions

  1. Whisk together in the marinade ingredients in a bowl. Oil, mustard, orange juice, paprika, oregano, thyme, parsley, salt, and pepper. 

  2. Place chicken either in a bowl or a plastic bag and pour marinade over chicken. Be sure that all of the pieces are evenly coated. Place in the fridge to marinate for 2 hours or up to 24 hours.

  3. When ready to cook chicken bring it out on the counter and let it continue to sit for about 20 minutes so it won't be as cold. This will help the meat get a better sear on the grill.

  4. On a hot grill set on medium heat place the chicken directly on the grill after shaking off the excess marinade. Grill until cooked through turn once half way through the cooking time. 

  5. Boneless Skinless Breast: Grill for about 6-7 minutes each side until internal temperature is 165 degrees.

  6. Chicken Wings: Grill for about 10 minutes on each side until internal temperature is 165 degrees.
  7. Chicken Quarters: Grill for 10 minutes on each side over medium-high heat. After 20 minutes lower temperature to medium and continue to cook until internal temperature is 170 degrees or the juices run clear from the thigh joint.
  8. Breast and wings can be served immediately. Allow the quarters to cool for 10 minutes before serving. Serve hot!

Recipe Notes

While it isn't necessary I highly recommend a food thermometer when cooking any kind of meat. It will help you not overcook or undercook the chicken. If not using a thermometer you can tell that it is done when the juices run clear and the meat is no longer pink.