Equipment
Ingredients
Dijonnaise Sauce and Marinade
- 114 g mayonnaise
- 120 g dijon mustard
- 2 garlic, finely grated
- 2 g salt
- 1 g black pepper
- 3 g thyme, fresh leaves
Main
- 790 g chicken breast, boneless, skinless
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 478 kcal
- Protein
- 47 g
- Carbohydrates
- 4 g
- Fat
- 29 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 1179 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 14 g
- Cholesterol
- 156 mg
- Potassium
- 679 mg
- Calcium
- 19 mg
- Iron
- 1.0 mg
- Magnesium
- 58 mg
- Phosphorus
- 430 mg
- Zinc
- 1.4 mg
- Vitamin A
- 24 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.0 mg
- Vitamin K
- 47 mcg
- Vitamin B6
- 1.6 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.37 mg
- Niacin
- 19.0 mg
- Folate
- 20 mcg
- Water
- 154 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the grill to medium-high heat, approximately 200°C (400°F).
In a medium bowl, whisk together the mayonnaise, Dijon mustard, and grated garlic.
Season the mixture with salt and pepper to taste.
Transfer half of the mixture to a small bowl and refrigerate for serving later.
Stir the fresh thyme into the remaining mixture in the medium bowl.
Season the chicken breasts lightly on all sides with salt and pepper.
Place the chicken in the medium bowl and toss until every piece is evenly coated in the marinade.
Allow the chicken to marinate at room temperature for 15 minutes.
Clean the grill grates with a brush and lightly oil them to prevent sticking.
Remove chicken from the bowl and wipe off any excessive marinade drips.
Grill the chicken over direct heat for 4 to 6 minutes per side until the internal temperature reaches 74°C (165°F).
Serve the chicken immediately with the reserved chilled Dijonnaise sauce.
Chef's Notes
- Ensure the chicken returns to room temperature if marinating overnight to ensure even cooking.
- Using a meat thermometer is the only way to guarantee the chicken is safe (74°C/165°F) without being overcooked and dry.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Thaw in refrigerator before reheating.
Reheating: Reheat in a 175°C (350°F) oven or microwave until the internal temperature reaches 74°C (165°F).
Troubleshooting
Chicken sticks to the grill grates
Cause: Grates were not hot enough or not clean
Fix: Wait another minute for the chicken to sear and release naturally before trying to flip.
Prevention: Ensure the grill is fully preheated and grates are scrubbed clean before adding chicken.
Marinade burns or flares up
Cause: Excessive mayonnaise dripping onto the burners
Fix: Move chicken to a cooler part of the grill (indirect heat).
Prevention: Wipe off heavy excess marinade before placing chicken on the grill.
Cultural Context
While Dijon mustard originated in Dijon, France, this specific preparation of grilled chicken using a mayonnaise and Dijon marinade is a common, convenient, and flavorful technique found in American home cooking and casual dining. It leverages readily available ingredients to create a quick and satisfying weeknight meal.
