This Dijon mustard, lemon and herb grilled chicken is one of my favourite BBQ chicken recipes. Easy to prepare and packed with flavour, it produces tender, juicy chicken thighs with a delicious blend of fresh herbs, garlic and citrus.
Made with a simple marinade of lemon juice, garlic, Dijon mustard and fresh herbs, this grilled chicken develops plenty of flavour while staying moist and tender on the barbecue.
I especially like using boneless, skinless chicken thighs for this recipe. They stay juicy during cooking, are more forgiving than chicken breasts when it comes to temperature fluctuations, and develop a beautiful caramelized exterior on the grill.
I only started making this recipe recently, but it quickly became a favourite in our household. We've already made it several times because it's simple, flavourful and consistently delivers great results. It's the kind of recipe you'll keep coming back to all summer long, whether for an easy weeknight dinner or a relaxed meal with friends on the patio.
Why This Marinade Works So Well
The lemon adds brightness and freshness, while the Dijon mustard brings depth of flavour and helps the seasonings adhere to the chicken.
Olive oil helps keep the chicken moist during cooking, while garlic, thyme and rosemary infuse the marinade with subtle herbal notes without overpowering the meat.
A splash of dry white wine adds another layer of flavour and helps balance the overall profile of the marinade.
Frequently Asked Questions About This Dijon Mustard Grilled Chicken
Why use boneless chicken thighs?
Boneless chicken thighs are particularly well suited for grilling.
Their slightly higher fat content helps them stay juicy even when exposed to high heat. They also absorb the flavours of the marinade exceptionally well and develop a delicious caramelized crust on the grill.
If you prefer, this recipe can also be made with drumsticks or bone-in chicken thighs. Simply adjust the cooking time accordingly.
Can this recipe be made ahead of time?
Yes. The chicken can marinate in the refrigerator for up to 12 hours. You can also prepare the marinade the day before to save time when you're ready to cook.
How long should you cook chicken thighs on the BBQ?
At a grill temperature of approximately 375°F to 400°F, boneless chicken thighs generally require 18 to 25 minutes of cooking time, depending on their thickness. Always use a meat thermometer and cook the chicken until it reaches an internal temperature of 165°F (74°C).
Can this recipe be cooked in the oven?
Yes. Bake at 425°F for approximately 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C).
How long do leftovers keep?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tips for Perfect Grilled Chicken
Marinate Long Enough: To allow the flavours to fully penetrate the meat, marinate the chicken for at least 2 hours. For even better flavour, you can marinate it for up to 12 hours in the refrigerator.
Let the Chicken Sit at Room Temperature: Remove the chicken from the refrigerator 20 to 30 minutes before grilling. This helps ensure more even cooking.
Use Indirect Heat First: Starting the chicken over indirect heat allows it to cook gently while reducing the risk of burning the outside before the inside is fully cooked.
Finish Over Direct Heat: A few minutes directly over the flames or charcoal is enough to create beautiful browning and the smoky grilled flavours that make all the difference.
What to Serve with This Grilled Chicken
With its bright lemon and herb flavours, this grilled chicken pairs particularly well with roasted baby potatoes, grilled vegetables or a fresh herb couscous salad.
For a complete patio meal, serve it with a crisp green salad and a dry white wine such as Sauvignon Blanc or Pinot Gris. A lightly chilled Beaujolais is also an excellent choice.
Dijon Mustard, Lemon and Herb Grilled Chicken
Tender and juicy grilled chicken marinated with lemon, Dijon mustard and fresh herbs. An easy and flavourful BBQ recipe perfect for summer grilling.
Ingredients
- 8 boneless, skinless chicken thighs
For the marinade
- ¼ cup olive oil
- 3 teaspoon lemon juice
- 3 garlic cloves, roughly chopped
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- ¼ cup dry white wine
- 1 teaspoon smoked paprika
- 2 tablespoon Dijon mustard
- ½ teaspoon salt
Instructions
- In a large bowl, combine all the marinade ingredients.
- Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 2 hours, or up to 12 hours for deeper flavour.
- Preheat the grill to 375°F–400°F. If using a charcoal grill, arrange the coals on one side of the grill to create both a direct heat zone and an indirect heat zone.
- Remove the chicken from the marinade and discard the marinade.
- Place the chicken on the indirect heat side of the grill. Close the lid and cook for approximately 15 minutes, turning halfway through.
- If using charcoal, move the chicken directly over the coals when it is nearly cooked through. Grill for 2 to 4 minutes per side, until nicely browned and lightly caramelized.
- Remove from the grill and let rest for 5 minutes before serving.
Notes
The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part.
Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.
