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Grilled Dijon Chicken With Garlic And Jalapeño by CampingForFoodies features a blue camping plate filled with a dinner comprised of a golden brown chicken breast with charred grill marks and sprinkled with bright green parsley, on the side is a green dinner salad, a serving of couscous and a whole green jalapeno pepper. The plate is set on a wooden picnic table on a sunny afternoon.

Grilled Dijon Chicken With Garlic And Jalapeño

Prep Time: 5 minutes
Cook Time: 25 minutes
Marinating Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 Servings
Author: Kim Hanna
Camping For Foodies Dinner Camping Recipes: This simple chicken marinade recipe only takes 5 minutes to prepare. Let the meat marinate at least 1 hour or overnight, then cook over a charcoal or propane grill or a nice bed of campfire coals.
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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

  1. 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.
  2. 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.

Nutrition Information

Serving: 1g | Calories: 259kcal | Carbohydrates: 3g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 464mg | Potassium: 465mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 15mg | Calcium: 17mg | Iron: 1mg