Dijonnaise Grilled Chicken Breasts

By Ali Slagle

Published June 24, 2024

Dijonnaise Grilled Chicken Breasts
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(3,218)
Comments
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The grilled chicken we dream of — juicy meat, bronzed crust, a hint of smoke — can be a reality when slathered with mayonnaise and Dijon mustard before cooking. While you won’t necessarily taste the condiments, they work in tandem to ensure that the boneless chicken has an easier time on the grill: The mayonnaise insulates and prevents sticking, and the mustard tenderizes and caramelizes. Serve with a spoonful of the Dijonnaise any way you like simply grilled chicken: atop a Caesar salad, alongside grilled corn or tucked into a sandwich with pickles, shredded lettuce and the Dijonnaise.

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Ingredients

Yield:4 servings
  • ½cup mayonnaise
  • ½cup Dijon mustard
  • 2garlic cloves, finely grated
  • Salt and black pepper
  • 1teaspoon thyme leaves or dried thyme
  • 1½ to 2 pounds boneless, skinless chicken breasts or thighs, patted dry
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

462 calories; 29 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 14 grams polyunsaturated fat; 3 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 46 grams protein; 607 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a grill to medium-high. (You can also cook the chicken on the stovetop over medium-high heat, following the same timing.) Meanwhile, in a medium bowl, stir together the mayonnaise, mustard and garlic, and season to taste with salt and pepper. Transfer half to a small bowl and refrigerate until serving.

  2. Step 2

    To the medium bowl with the reserved Dijonnaise, stir in the thyme leaves. Season the chicken all over with salt and pepper, then transfer to the medium bowl and toss to coat. Let sit at least 15 minutes, or refrigerate up to overnight. (Let it come to room temperature before cooking.)

  3. Step 3

    Clean the grill grates. (No need to grease; the mayonnaise keeps the chicken from sticking.) Scrape excess marinade off the chicken, then grill over direct heat until the chicken unsticks from the grates and is deep golden and cooked through, 4 to 6 minutes per side. If using a gas grill, cover grill between flips. Discard the chicken marinade. Serve with the small bowl of reserved Dijonnaise alongside.

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Ratings

5 out of 5
3,218 user ratings
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Comments

Veda Zuponcic

This is the first part of an old recipe...slather the chicken breasts in the mayonnaise and mustard , then roll in seasoned breadcrumbs or Panko. Put them on a cookie rack or something similar and then put the rack on another sheet pan, and cook in the oven at 350 degrees for about 25 minutes or until golden brown. It's been a go-to recipe of mine for 40 years.

Christine Potter

This is a superb and simple recipe. I just made it in an indoor grill pan because it was just me and my husband and I didn't feel like going downstairs and outside--and it worked fine. I've grilled boneless skinless chicken breasts for years with olive oil, lots of lemon, herbs, and garlic. This goes together twice as fast and I think it tastes and works better. Going into solid rotation.

Chris Potter

This is one of the best shortcut recipes ever! A perfect marinade. My husband won’t eat dark meat chicken (sigh) so I’m always on them prowl for this sort of thing. Works well with thin-cut chicken and a grill pan if it gets late and you don’t want to crash around in the darkness.

Betsey

I got pretty much the same recipe from Fine Cooking many years ago, but it uses rosemary instead of thyme. It’s in the regular summer rotation here.

Willoughby

delicious and forgiving!! i used leftovers of the homemade sandwich mayo from salt, fat, acid, heat in this and i was very happy with the results

Banshee

Made for a breast meat loving dear friend while we sipped good Champagne and caught up. To the Dijonnaise I added a slight squeeze of lemon and a pinch of smoked Spanish paprika (because gas grill, no charcoal). Also cheated & used OG garlic granules instead of grated. 2 of those huge Costco OG breast halves, flattened a bit but not pulverized with a rolling pin. Sat in the fridge for the afternoon then brought to room temp before grilling. Moist, tender, absolutely divine. Served with sauteed asparagus, fresh morels, tarragon and parm over simple buttered orzo. Big hit, not a speck left. Re: the morels - halved, then after washing/soaking/draining, started them in a nonstick pan over medium before adding butter, asparagus, and ALOT of tarragon from the insane and completely surprising proliferation of over wintered herb in the garden.

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