Honey Dijon Greek Chicken recipe – our favorite chicken marinade! Chicken marinated in olive oil, lemon juice, dijon mustard, honey, onion, oregano, paprika, fresh garlic, and cayenne pepper. A little spicy, a little smoky, and a whole lotta delicious! This chicken goes great in chicken gyro, and on top of salads.
Pound the chicken breast to an even thickness and place in a gallon freezer bag or shallow pan.
In a medium bowl, whisk together olive oil, lemon juice, dijon mustard, honey, onion, oregano, paprika, garlic, cayenne pepper, salt, and black pepper.
Pour marinade over the chicken and refrigerate a few hours to overnight.
When ready to cook the chicken, prepare the grill. Remove the chicken from the marinade and cook until a meat thermometer reads 165ºF.
Notes:
You can use this marinade on any cut of chicken you prefer – chicken tenders, chicken breasts, chicken thighs, or chicken legs.
Can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
Use an instant-read meat thermometer to check the temperature.
We like to let the chicken marinate overnight to achieve maximum flavor. If you don’t have that much time, let the chicken marinate as long as possible.
No grill? No problem! You can cook the chicken inside. Pan-sear the chicken breasts in a skillet or grill pan on the stovetop for 3 to 4 minutes per side over medium-high heat. Place the chicken on a rimmed baking sheet or baking dish. Bake at 400ºF in the oven for 10 minutes, or until it reaches an internal temperature of 165ºF.
Store leftovers in an airtight container in the fridge.