LAURIE MCNAMARA over at Simply Scratch made this amazing looking grilled lemon dijon, quick marinade chicken dish.  I cannot wait to put this easy to make grilled chicken dish into heavy rotation!

Lemon Dijon Grilled Chicken {15-Minute Quick Marinade}

Who doesn’t like a six ingredient, 15 minute marinade recipe?

Who also doesn’t love it when they go out to grill only to find that their propane tank is e-m-p-t-y? Like all that I could hear was the click-click-click of the igniter and then nada, zip, zilch happened. I didn’t really want to believe I ran out of gas, secretly I was hoping my grill was broken because between you and me… I don’t love it. It’s just too small for my grilling tastes. I want a beast of a grill that can cook a huge meal over it and well, this one isn’t big, like at all.But yeah, it was just out of propane. Drat.

Luckily I have a cast iron grill pan to fill in for the job. But it did double my “grilling” time since I could only grill two pieces of chicken instead of all four at once. But oh-wells, at least my grill isn’t broken. Note the sarcasm.

This chicken marinade is pretty dang scrumptious. I know there are a lot of Dijon-lovers out there just like me and this recipe doesn’t disappoint. It literally takes 5 minutes to whisk together, pour it over the chicken and then an additional 15 minutes while the chicken comes up to room temperature. Easy-peasy.

Start by measuring and adding in a quarter cup of your favorite Dijon mustard.

Squeeze the juice from one good-sized lemon.

Do your best and avoid adding in the seeds.

Add in a tablespoon of olive oil. I like to use extra light when grilling or roasting, but you use what you have.

Next add in two teaspoons of Worcestershire sauce… for some savory goodness.

A half teaspoon of marjoram. Italian seasoning would work well too.

Lastly add in a quarter teaspoon of coarsely ground black pepper.

Get a whisk…

And blend until smooth.

When grilling chicken I like to do one of two things. I either slice the chicken breasts in half horizontally so they are thinner OR I bust out my meat tenderizer, slip the chicken breasts between plastic wrap {or in this case a re-sealable bag zipped halfway} and pound the thicker part to match the thinner side. I base the decision to-pound-or-not-to-pound by my level of laziness.

So there it is, a flat…

…and super thin chicken breast.

I place the four pounded breasts into a bowl and poured the lemony Dijon marinade over top.

Now it just gets to chillax while you preheat your grill or grill pan. Whether you’re grilling in or outdoors, preheat to medium/medium high and cook for about 6 minutes a side. I adjust the temp as I go so I get good grill marks and not over cook the chicken. It’s a fine line, but I walk it daily.

That’s it. I grilled up four monstrous breasts, two I chopped up and added to a chopped salad. The other two I have other plans for that may or may not have something to do with enchiladas. To be continued. Ps. the extra charred one in front is MINE.

Enjoy!