Grilled Dijon Chicken With Garlic And Jalapeño
You’ll savor the extraordinary taste of this Grilled Dijon Chicken With Garlic And Jalapeño. The flavorful Dijon mustard brings a rich tanginess that is balanced by a mild garlic taste and a touch of heat from the jalapeño in this simple homemade marinade.
Why I Love This
I love this meal because of the simplicity of preparation and ease of grilling. It’s one of the best camping dinner recipes for beginner camp cooks. The simple marinade is quick to prepare and the marinating process does all the work for you. I have used propane, charcoal and campfire coals to cook this fool-proof chicken. The end result is chicken that has a beautiful charred exterior while also being moist and tender.
Key Ingredients & Substitutions
These ingredients work in harmony, infusing the chicken with citrusy, savory and subtly spicy flavors.
- Boneless skinless chicken breasts
- Dijon mustard
- Garlic
- Jalapeño pepper
Boneless skinless chicken breasts: I love using boneless skinless chicken because it is readily available and easy to use. You can substitute chicken tenders, you’ll get the same flavor and they cook faster than breasts. The tenderloin is smaller and thinner than the breast so watch them closely because they can quickly dry out if they are overcooked. Plan on reducing the cooking time by about half if you use tenders. You can also substitute boneless skinless chicken thighs for the breasts. The end result will be a richer, moister meat but you will need to increase cooking time by about 25 percent.
Dijon mustard: This flavorful ingredient carries a lot of weight in this recipe. I don’t recommend using plain yellow mustard but you can substitute stone ground mustard. Use a 1:1 ratio when substituting stone ground for Dijon mustard.
Garlic: The garlic is an extremely important ingredient in this chicken marinade recipe. If you don’t like chopping fresh garlic you can substitute good-quality, pre-minced garlic from a jar. The ratio is 1/2 teaspoon minced for each clove. I do not recommend using granulated garlic powder here because when the garlic is dehydrated and pulverized, it becomes much stronger and loses its slightly sweet flavor. But, if you absolutely must use powder, the ratio is 1/8 teaspoon garlic powder for each clove of garlic.
Jalapeño pepper: This marinade has just a touch of heat from the jalapeño pepper that is seeded, deveined and finely chopped. If you want more heat you can use the veins and seeds or use a spicier pepper. If you want to eliminate the heat, you can replace the jalapeño with 1/4 of a green bell pepper.
Expert Tip
Mustard matters when making this marinade. I use Dijon in this chicken because it works hard so you don’t have to. It is potent with a deliciously multifaceted flavor profile.
- Dijon and stone ground mustards are both made from brown mustard seeds. All of the seeds are crushed when making Dijon mustard. This crushing process releases all the spice and flavor from the seeds. On the other hand, only some of the seeds are crushed in stone ground mustard. The result is a stronger flavor from Dijon and a milder flavor from stone ground mustard. Use a 1:1 ratio when substituting stone ground for Dijon mustard.
- The reason I don’t recommend using yellow mustard is because it has the mildest taste. The reason for its weak flavor: it’s made of powdered yellow mustard seeds, spices and vinegar or water. That’s why it’s not sufficient to carry the load to make this mustard chicken recipe.
Key Equipment
This meal is great because it uses basic equipment that requires minimal cleanup.
- Plastic Gallon Freezer Bag
- Portable Charcoal or Gas Grill
- Cast Iron Griddle
Plastic Gallon Freezer Bag: You can use a freezer bag or a sealable food storage container to marinate the chicken. Disposable bags are great when you’re dealing with raw meat because you can just throw them away when you’re finished with them. No need to clean and sanitize a reusable container that was used to marinate raw chicken.
Blackstone, Propane Gas Grill or Portable Charcoal Grill: Charcoal is my preference because I like the flavor it imparts to grilled meats. Use regular briquettes and light them with a charcoal chimney rather than match-light charcoal because it imparts a nasty flavor to your food.
Cast Iron Grill Pan: If you want to cook over a propane camp stove or a campfire, a cast iron reversable pan is a good choice. The standard size easily has enough surface area to cook 4 chicken breasts with enough room to add more.
How To Make
This Grilled Dijon Chicken is easy to prepare with my step-by-step instructions and VIDEO. I have lots of make ahead camping meals that are “dump and cook” or “dump and reheat”. This is a great option to marinate the chicken at home (steps 1 and 2) so you just cook it the next evening at the campsite for a quick dinner.
Preparation
Step 1. Make the mustard sauce marinade. Combine the lemon juice, extra virgin olive oil, Dijon mustard, garlic, jalapeno pepper, salt and pepper into a sealable jar and shake vigorously until all ingredients are combined.
Once the dressing is shaken it will become emulsified and the texture will look creamy.
Step 2. Marinate the chicken. Reserve about 1/4 cup of the marinade to use during the cooking process, keep refrigerated until you are ready to cook. Place the chicken breasts in a container with the remaining marinade.
Store the marinating chicken in a refrigerator or cooler for at least 1 hour or overnight. Allowing the chicken to marinate 24 hours creates a more intense flavor and a better end product, but if you don’t have the time, make sure it’s marinating for a minimum of 60 minutes.
Step 3. Preheat the grill. Place marinating chicken on the counter while your equipment is pre-heating. Get the heat up to a medium temperature, about 350 degrees Fahrenheit (176 degrees Celsius). You can use charcoal, propane or campfire coals for cooking this chicken.
Cooking Instructions
Step 4. Cook the chicken. Place the chicken on the rack and closed lid or cover with aluminum foil. Throw away the used marinade. Cook the first side of the chicken until it easily releases from the grate, about 10 minutes.
Step 5. Flip the chicken and baste. Turn the chicken pieces over and baste the cooked side by pouring some of the reserved marinade over each piece. Save a little marinade to drizzle over the chicken for serving. Cook on the second side for 10 minutes.
Step 6. Flip again and finish cooking. This will be your final flip and you’ll continue cooking until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius) on a meat thermometer, about 5 more minutes. When you cut into the meat, the chicken should be tender, the juices should run clear and the meat should not be pink.
Step 7. Rest and serve. Remove the meat from the heat, let it stand a few minutes then serve topped with remaining reserved marinade.
Camp Cooking Tips
If you are not marinating the chicken immediately, refrigerate it until you’re ready to do that step. It’s best to use the marinade within a week of making it.
Use the “hand test” to check the temperature of your grill: Hold the palm of your hand about 5 inches above the heat source, pull it away before it hurts, 6-7 seconds = medium heat.
If the chicken is sticking to the grate when you try to turn it, let it continue cooking until it “unsticks itself” and releases from the grate.
Variations
By adding an extra ingredient, you can change the flavor profile of this recipe.
- Honey Mustard Chicken: Add 1/4 cup honey to the marinade.
- Maple Mustard Chicken: Add 1/4 cup pure maple syrup to the marinade.
Pairings
I like serving hot and cold side dishes with my freshly grilled Dijon chicken. Here are a few options you may like.
When I made this recipe for this photo, you’ll see my delicious Pesto Couscous Recipe on the side. This is a really simple recipe that takes only minutes to prep and cook. This Marinated Corn Salad is a nice side dish because the fresh raw chilled vegetables are a nice contrast with the hot main dish. Kids and adults love this classic Polish Potato Salad. And, you can make it at home days in advance. It actually tastes better after the flavors marry for a few days. Cheesy side dishes are a nice compliment to lighter, grilled proteins. These Dutch Oven Potatoes Au Gratin are homemade and the rich, creamy texture tastes amazing. For a super-kid friendly side, make this Dutch Oven Mac And Cheese.
FAQs
You can freeze this marinated chicken for up to three months before grilling it. Keep in mind that the marinade won’t penetrate frozen meat so allow enough time for the chicken to defrost and marinate before grilling. Be sure to label a gallon sized freezer bag with recipe name, thawing and grilling instructions before filling it with the food, removing excess air and freezing it.
Use a hardwood that imparts an appetizing flavor to food. Good options include mesquite, oak and hickory. Avoid types that produce odd flavors like pine, palo verde etc. If you are using a closed cast iron grill pan set on a grill grate, it doesn’t matter as much as it does if you are cooking on an open grate with the chicken directly exposed to the coals.
Basting helps keep the chicken moist during the cooking process. By adding an extra layer of marinade while grilling, the flavor is also enhanced. I recommend basting but it is not absolutely necessary for a delicious outcome with this recipe.
Leftovers
Grilled Dijon chicken leftovers can be stored in the refrigerator or cooler for up to 4 days, or, in the freezer up to 6 months when kept in an airtight container with excess air removed.
- If you’re reheating, place meat on the counter to get to room temperature. Then, place in a covered skillet or sealed foil packet with a splash of liquid, chicken broth or water work well. Heat over a stove, campfire or in an oven using medium heat until the meat is heated through, about 15 minutes.
- If you’re reinventing, slice or cube leftover chicken breasts and add to pasta, a leafy green salad or place in a wrap with some veggies for a quick meal.
Servings
This recipe serves 4 and can be easily scaled to feed more people or just a couple. Just adjust the serving number in the recipe card.
- If you do a double batch, you can use the first batch immediately and freeze the second batch for a future trip or home meal.
Similar Camping Dinner Recipes
If you love my Dijon chicken recipe, here are a few others you may want to try.
Meal Planning
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Recipe
Grilled Dijon Chicken With Garlic And Jalapeño
Equipment
- Plastic Gallon Freezer Bag
- Grill, Blackstone or Griddle on stovetop
Ingredients
- 4 boneless skinless chicken breasts (4 halves or two whole breasts that are split)
Marinade Ingredients
- 1/3 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 small jalapeno pepper seeded, deveined and finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnish
- Fresh parsley
Instructions
Make the mustard sauce marinade
- In a sealable jar, combine the lemon juice, olive oil, Dijon mustard, garlic, jalapeno pepper, salt and pepper. Shake vigorously until all ingredients are combined. Refrigerate until ready to use.
Marinate the chicken
- Reserve about 1/4 cup of the marinade in the refrigerator for basting and serving. Place chicken breasts in sealable plastic bag and pour the remaining marinade over the chicken. Seal the bag and refrigerate the chicken for at least 1 hour, overnight is better.
Grill the chicken
- Remove bag from cooler or fridge and place on counter to get to room temperature as you prepare your cooking equipment and fuel. Whether you are grilling over charcoal, propane or over a wood-burning campfire, get the heat up to a medium temperature, about 350 degrees Fahrenheit (176 degrees Celsius). (see Note 1)
- Place the chicken on the grill and closed lid. Throw out the plastic bag with the used marinade in it.
- Let the chicken cook on the first side until it easily releases from the grill grates, about 10 minutes (depending on your altitude). (see Note 2)
- Flip the chicken to cook the second side. Baste the chicken by pouring a little of the reserved marinade over the chicken while it’s cooking (make sure to keep some to drizzle over the top for serving). Cook for 10 minutes.
- Flip one last time and continue cooking until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius) and the juices run clear, about 5 more minutes. The chicken should be tender and no longer pink.
- Let stand a few minutes and top with remaining reserved marinade and garnish, if desired.
Notes
- Use the “hand test”: hold the palm of your hand about 5 inches above the heat source, pull it away before it hurts, 6-7 seconds = medium heat.
- If you try to turn the chicken too early, it will stick to the grate. Don’t force it, just let it continue cooking until it “unsticks itself” and then flip it to cook the second side.
What do you think?
Leave me a comment, question or suggestion below. I’d love to hear from you so let’s chat.