Grilled Chicken Dijon

Photo: Annabelle Breakey; Styling: Karen Shinto

A riff on chicken Dijon, a classic pan-cooked dish involving mustard and heavy cream. You'll need 18 (8-in.) skewers; if they're wooden, soak in water for at least 1 hour before grilling so they don't splinter or burn.

Yield: Serves 6
Recipe from Sunset

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Recipe Time

Total: 2 Hours, 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 30%
  • Protein: 29g
  • Fat: 6.9g
  • Saturated fat: 1.4g
  • Carbohydrate: 8g
  • Fiber: 0.1g
  • Sodium: 439mg
  • Cholesterol: 79mg



  1. 1. Remove the tender (the small, easily separable strip) from underside of each chicken breast. Cut breasts into 1/2-in.-wide strips diagonally across the grain, and cut each tender in half lengthwise.
  2. 2. Bring mustards, oil, garlic, zest, orange and lemon juices, Worcestershire, and honey to a boil in a 2-qt. saucepan over medium-high heat. Reduce heat to medium-low and simmer, whisking constantly, 1 minute or until thickened slightly. Remove from heat and season with salt and pepper. Let cool 10 minutes.
  3. 3. Working in batches, place several chicken strips between 2 large pieces of waxed paper and gently pound with a meat mallet to flatten chicken into pieces about 1/8 in. thick. Put strips in a bowl.
  4. 4. Pour mustard mixture over chicken and gently stir with a rubber spatula to coat. Chill, covered, at least 2 hours and up to overnight.
  5. 5. Heat grill to high (about 500°) and wipe cooking grate with a thick pad of oiled paper towels. Thread chicken onto skewers so that they lie more or less flat. Grill chicken, covered if using gas, 2 minutes. Turn over and grill 2 minutes more, or until cooked through (cut to test).
  6. 6. Serve skewers on a platter, sprinkled with parsley. Add orange wedges for squeezing.
  7. Note: Nutritional analysis is per serving.

Total time includes 2 hours to marinate.

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