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mustard herb marinade
Victoria Haneveer

Herbed Mustard Chicken Marinade

This mustard and herb chicken marinade combines wholegrain mustard, olive oil, vinegar, garlic, oregano and thyme. It works with chicken breasts or thighs and can be grilled, baked or cooked on the stovetop.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4
Course: Marinade
Cuisine: American
Ingredients Method Notes

Ingredients
 

  • 4 boneless skinless chicken breasts, about 6 ounces (170 g) each
  • 2 tablespoons wholegrain mustard
  • ¼ cup (60 ml) extra-virgin olive oil
  • 1½ tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Whisk the wholegrain mustard, olive oil, vinegar, garlic powder, oregano, thyme, salt and black pepper together in a bowl.
  2. Put the chicken in a large zip-top bag or covered container. Pour the marinade over the chicken and coat each piece well. Refrigerate for at least 30 minutes or up to 8 hours.
  3. Remove the chicken from the marinade and discard the remaining marinade.
Grill Instructions
  1. To grill the chicken, cook it over medium-high heat for 5 to 7 minutes per side, depending on thickness.
Skillet Instructions
  1. To cook it on the stovetop, heat a lightly oiled skillet over medium heat and cook for 5 to 7 minutes per side.
Oven Instructions
  1. To bake it, arrange the chicken in a baking dish and cook at 425°F (220°C) for 18 to 22 minutes.
    2. The chicken is ready when the thickest part reaches 165°F (74°C). Let it rest for 5 minutes before serving.

Notes

  • Boneless chicken thighs can be used and may need a few extra minutes to cook.
  • Dijon mustard can replace the wholegrain mustard, although the marinade will have a smoother texture.
  • The uncooked chicken can be frozen in the marinade for up to 2 months. Thaw it overnight in the refrigerator before cooking.