Grilled Skinless Buxom Chicken Breasts With Mustard Marinade Recipe

This is the recipe you want for when you have the gang coming over and you want to step up a notch from hot dogs and burgers. Flavorful, moist, buxom chicken breasts. I recommend you remove the skins because they can prevent the marinade from penetrating, and the marinade just makes the skin soggy and prevents it from getting crispy. Save the skins and make chicken skin cracklins and sprinkle them on top.

This marinade was the first recipe I ever sold. I liked it so much I sent it to the producer of a fancy Dijon mustard and they liked it so much the published it on one of those little booklets that hangs on the bottle and sent me a check! So long ago I can't even remember the mustard brand. But the recipe still works, and I still get email from people telling me how much they like it.

These breasts are designed to be eaten hot, but I have used leftovers as toppings for salads and even add-ins for omelets and quesadillas. The marinade also great for stir fry.

Average: 4.3 (39 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

skinless chicken breasts

This marinade was the first recipe I ever sold.

Course. Lunch. Dinner. Entree.

Cuisine. American.

Makes. Enough for 4 chicken breasts.

Preparation time. 15 minutes to make the marinade, 2 to 3 hours to marinate (overnight would be better), and about 45 minutes to cook.

Ingredients

4 boneless, skinless chicken breasts

1/2 teaspoon kosher salt per pound of chicken

Marinade

1/3 cup dry white wine

1/3 cup lemon juice

1/4 cup brown sugar, light or dark

2 tablespoons Dijon-stye mustard

2 tablespoons soy sauce, light or dark

2 tablespoons vegetable oil

1 teaspoon ground black pepper

1 teaspoon garlic powder

Optional. Serve these tasty breasts on a toasted bun with lettuce, tomato, chicken skin cracklins, and mix a little mayo with a few drops of sesame oil to make sesame mayo to spread on the bun.

About the quantity. I usually make a triple batch and refrigerate the rest. It keeps for months.

Method

1) We're going to pound these breasts to make them flatter. This way there is more surface area exposed to the flavorful juice, and the penetration depth is a greater portion of the total meat. Then we're going to dry brine the meat by salting it about 4 hours before cooking. This gives the salt a chance to penetrate.

2) Put everything except the chicken in a bowl and whisk it together. Pour into a zipper bag. If you have read my article on the science of marinades, you know that they do not penetrate very far. But they do find their way into cracks and cuts. So add the meat to the bag about 2 hours before cooking. And if you want, cut diamond patterns in the surface of both sides about 1/8" deep. These grooves with gather and hold the marinade.

3) For grilling. Grill over indirect heat to keep the sugar from burning. Shoot for about 325°F in the indirect zone. It will take about 45 minutes depending on how thick they are and how hot your grill is, and you should use a meat thermometer to get it off at optimum safe temp, 165°F.

For stir-fry. Cut the breasts into strips about 1.5" long and 1/4" wide. Marinate chicken strips for 20 minutes in small quantities of this marinade in a zipper sealed bag. Stir-fry meat and set aside. Stir-fry chopped vegetables of your choice and set aside. I like it with thick onion slices, red bell pepper slices, mushroom halves, and sugar snap pea pods. To make a sauce, add 1 teaspoon of corn starch to 1/2 cup marinade. Stir sauce in the pan until sauce thickens, add the mead and veggies to heat and coat, and serve over rice.

Serve with a medium flavored red or full flavored white.

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

What people say about us

"The world’s leading outdoor cooking resource." Larry Olmsted, Forbes.com

"An amazing compendium of barbecue knowledge." Aaron Franklin, Franklin Barbecue, Austin

"I was crowned World Brisket Champion at the Jack Daniels World Championships using your Big Bad Beef Rub. Your site has played a pivotal role in my development." John Lattuca, WeekendWarriorBBQ, Montreal, Canada

"This meal was as memorable as my first sex, only better." Marie Overholt, San Francisco, CA

"The BBQ community is so extremely fortunate to have someone as passionate and articulate as you." Frank Ostini, Chef Winemaker, Hitching Post II Restaurant & Winery, Buellton, CA

"I adapted your brisket rub recipe this summer and my customers love it (8,000 pounds served in 6 months)! My brisket even won 'best beef' in the Sonoma County Harvest Fair." Chef Larry Vito, BBQ Smokehouse, Sebastapol, CA

"Meathead is the best writer covering this part of the culinary world." John Markus, Producer, BBQ Pitmasters TV show

"The Rosetta Stone of BBQ." Bill Lamb

"I got laid last night because of your pastrami" Name withheld for obvious reasons

"Knowledgeable, smart, hilarious, and self-effacing." Laurel Stone

"I have worked as a professional cook in high end French restaurants for several years, so when I hit the internet looking for some BBQ info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for." Aaron Ettlin, Portland, OR

"A Famous Dave's commercial came on claiming the best ribs in the world, and my honey shook his head and said, 'nope, it's right here.' Many, many thanks!" Red Taylor, San Francisco, CA

"We had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks." Steve, Grills Gone Wild, IA

"I have always loved cooking ribs but with our new gas grill they were never as good as charcoal. Well that all changed last night when I made the greatest ribs I have ever tasted. My wife wanted to know if I bought them somewhere and then claimed I cooked them myself." Allen Nicley, Mont Alto, PA

"The Memphis Dust and the pulled pork are excellent! I had to dang near run people out of my house!" Aswad Johnson

"I was about to buy a new smoker. After reading your article about setting up a horizontal smoker, I decided to try rehabilitating something the previous owner of my house left in the backyard. Total investment: $100. I figure I saved at least $500!" Coleman Shelton, Calvert City, KY

"Amazingribs.com is the most information packed barbecue site known to man." Pitmaster and BBQ Columnist George Hensler

"AmazingRibs.com is the world's go-to place for a barbecue treasure house of reliable information." Ardie "Remus Powers" Davis, author of numerous barbecue books

"This is my new go-to method for prime rib." Candy Weaver, President, Kansas City Barbeque Society

"We've won five Grand Championships and two Reserve Championships in the past three months. Learned much about BBQ from you and wanted to give you credit." Harry Soo, SlapYoDaddyBBQ.com

"The Alton Brown of Que." Joe Mizrahi, Smokin' Joe's, NYC

"I have always loved to travel and eat. Life became boring when I had to give up my worldly adventures. Thanks to you I now love to cook. I am now having adventures at home in my kitchen and my back yard. I am no longer bored, and my large family is grateful too. Thank you so much." Dugan Hoeflinger, Tucson, AZ

"I am in the process of opening a cafe and thought your simple sweet sour slaw is an amazing winner." James Murray, Toronto

"I had two ribs and my boyfriend ate the other 3 1/2 pounds. He couldn't stop to talk. He had to bring a box of tissues to the table because these ribs are so good they make him weep. He tells me that my ribs have deepened his love for me. Well, fine, but I know that just means he wants more ribs." Nancy J. Mostad, Minnesota


cover photo of Method Method cookbook, click to order

Related articles

BBQ Stars

bbq support

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...

Placeholder

our bbq logo

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

pitmaster club barbecue

Lookit what our members are cooking:


Post comments and questions below

grouchy?

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

 

Click to ask questions and make comments