Juicy Dijon Garlic Grilled Chicken Breasts
These juicy grilled chicken breasts are soaked in a simple salt brine, coated with olive oil, and seasoned with Dijon mustard, garlic powder, and black pepper. The quick brining step helps keep the chicken tender and moist on the barbecue. Slice it for mixed green salads, sandwiches, wraps, or an easy summer dinner.
Equipment
- Outdoor barbecue or gas grill
- Medium bowl or shallow container for brining
- Measuring cups and spoons
- Paper towels
- Silicone brush or clean hands for seasoning
- Long-handled grilling tongs
- Instant-read meat thermometer
- Cutting board
- Sharp chef’s knife
- Serving plate or platter
Ingredients
Salt Brine
- 2 chicken breasts large, boneless and skinless
- 4 cups cold water or enough to cover the chicken
- 2 tbsp kosher salt
- Dijon Garlic Seasoning
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp black pepper freshly ground
- ¼ tsp salt
- 1 Pinch red pepper flakes optional
Instructions
- Place the chicken breasts in a bowl or shallow container. Add enough cold water to completely cover the chicken and stir in the kosher salt.
- Cover and refrigerate for about 1 hour. This simple chicken brine helps the breasts stay juicy while grilling.
- Remove the chicken from the brine and discard the liquid. Pat the chicken thoroughly dry with paper towel.
- Drizzle both sides with olive oil. Rub with Dijon mustard, then season evenly with garlic powder, black pepper, salt, and optional red pepper flakes.
- Clean and lightly oil the barbecue grates. Preheat the grill to medium-high heat, approximately 400°F to 450°F.
- Place the chicken breasts on the hot grill. Cook for 3–4 minutes without moving them, then flip and cook for another 3–4 minutes.
- If the chicken breasts are especially large or thick, turn them once more and continue grilling until the thickest part reaches 165°F.
- Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before slicing. Resting makes a noticeable difference—it keeps those juices in the chicken instead of on the cutting board.
For the juiciest grilled chicken breasts, start checking the internal temperature a few minutes early and remove the chicken as soon as the thickest part reaches 165°F. Let the Dijon garlic grilled chicken rest for 5 minutes before slicing—this simple step keeps the juices in the meat and gives you tender chicken that is perfect for mixed green salads.
Notes
- Brining the chicken breasts for about 1 hour helps create juicy grilled chicken that stays tender on the barbecue.
- Pat the chicken completely dry after brining so the Dijon garlic seasoning sticks and the outside develops better grill marks.
- If the chicken breasts are very thick, gently pound the larger end for more even cooking.
- Preheat the barbecue to 400°F–450°F before adding the chicken. A properly heated grill helps prevent sticking.
- Cooking time will vary depending on the size and thickness of the chicken breasts.
- Use an instant-read thermometer and cook until the thickest part reaches 165°F. Overcooking is the main reason grilled chicken turns dry.
- Let the Dijon garlic grilled chicken breasts rest for 5 minutes before slicing to keep the juices inside the meat.
- Slice the chicken against the grain for tender pieces that are easy to serve over mixed greens.
- This easy BBQ chicken breast recipe is delicious warm or chilled in salads, wraps, sandwiches, and meal-prep bowls.
- Store leftover grilled chicken whole when possible. It tends to stay juicier than chicken stored already sliced.
Nutrition
Calories: 165kcalCarbohydrates: 1gProtein: 24gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 72mgSodium: 3807mgPotassium: 437mgFiber: 0.3gSugar: 0.1gVitamin A: 45IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!