Grilled Dijon Chicken With Garlic And Jalapeño

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.

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Key Equipment

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.

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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.

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 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.

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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.

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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.

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FAQs

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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.

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