The key to this marinade is good mustard. The mustard in Greece reminds one of a ballpark mustard but it is much milder, not as sharp nor as yellow.
I think the best way to describe it is a hybrid between a French Dijon and what we’re used in North America (ballpark/hot dog mustard).
Choose any mustard you like and I’m sure this marinade will become a family favourite. Toronto’s having a warm spell and the weather is prime for some more outdoor grilling.
I bought some wonderful boneless & skinless chicken breasts the other day and they were going to be my canvass for my marinade.
If you prefer other cuts of chicken – got for it. I too prefer legs and thighs but these breasts were had for a good deal and I wanted to really test this marinade on chicken breast (which needs all the flavour it can get).
This recipe is also versatile…the chicken gets seared then finished with indirect heat so outdoor grilling or cooking in the kitchen will both work here. If grilling (as I did)…sear the chicken on both sides, then finish off with indirect heat.
If you don’t have a grill or it’s too cold outside for you (pansies), sear your chicken with an indoor grilling skillet and finish off in the oven.
The final touch is basting your chicken with the reserved marinade you put aside when making the marinade.
4 boneless, skinless chicken breasts
1/2 cup sunflower oil
8 Tbsp. of mustard
2 tsp. sea salt
2 tsp. ground black pepper
4 Tbsp. honey
3 cloves of garlic, minced
2 tsp. dried Greek oregano
juice of 1 lemon
- Rinse and pat-dry your chicken breasts. Place in a zip-lock bag & reserve. In a bowl, mix all of the marinade ingredients and whisk to emulsify. Adjust seasoning and marinade ingredients to your tastes. Pour half the marinade in the bag with the chicken and reserve the other half for basting later. Place your chicken in the fridge for a minimum of 3 hours. Bring back to room temperature before grilling.
- Pre-heat your gas grill to a high heat. Brush the grill to remove any residue from your last grilling session. Using a some paper towel that’s been doused in vegetable oil, brush/treat your grill surface with it to lubricate it (prevents sticking).
- Wipe off the excess marinade from your chicken and discard the marinade in the bag (this will prevent sticking and burning).
- Turn off the heat on one side of your grill and lace your chicken breasts on thehot side of the grill and sear both sides of your breasts for 2-3 minutes a side.
- Place your chicken on the side of the grill with no heat and close the cover. Your chicken will now cook through using indirect heat.
- Cook your chicken until the juices run clear or if using a meat thermometer, the internal temperature has reached 180F.
- Take the chicken off the grill and brush the reserved marinade on both sides. Allow the chicken to rest for 5 minutes before serving.
- Sprinkle dry Greek oregano over each breast, serve with some rice, grilled vegetables and a wedge of lemon.
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