Grilled Dijon Mustard Chicken Thighs — Episode 42

In Episode 42 we prepare a simple and flavorful grilled Dijon chicken using boneless, skinless chicken thighs. A quick marinade of lemon, fresh thyme, Dijon mustard, and a mild oil infuses the meat with bright, balanced flavors. The whole process, from marinade to finished chicken, takes under 30 minutes, making this an ideal weeknight dinner for busy households.

TRANSCRIPT

Taryn Solie: Hello grillers, and thanks for joining me. I’m Taryn Solie, your host, and I’m here to share grilling inspiration and straightforward instructions so you can cook confidently for your family. On today’s episode I’ll walk through one featured recipe from Hot Pan Kitchen and offer serving ideas to make it a complete meal.

Today’s recipe is grilled lemon Dijon chicken thighs. The standout feature is the quick marinade — it comes together in about 10 minutes. Mix the marinade, toss the chicken in it, and by the time you’ve tidied up and preheated the grill, the chicken is ready to cook.

This marinade is bright but mild, which makes it family-friendly and especially suitable for kids who prefer less intense flavors.

Ingredients you’ll need:

• 1 lemon, or about 2–3 tablespoons lemon juice
• 2 tablespoons avocado oil (or another mild oil)
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• 1.5 teaspoons kosher salt (Diamond Crystal preferred; see notes)
• 2 pounds boneless, skinless chicken thighs (about 8), thawed

Helpful tips:

Salt note: I prefer Diamond Crystal kosher salt because its flakes are less dense by weight than some other salts, making it more forgiving. If you use a different kosher brand, reduce the salt slightly (try 1 to 1¼ teaspoons). For table salt, use about ¾ to 1 teaspoon.

Spice freshness: Dried herbs and spices lose potency over time. If your dried thyme has been open for years, it won’t contribute much flavor. Fresh or recently opened seasonings make a noticeable difference.

Grill care: Clean grill grates prevent sticking and ensure better searing. The easiest time to clean is right after cooking when residue can be burned off, but if you forget, preheat the grill and scrape the grates before cooking so they’re easier to clean.

Cook to temperature: While I’ll include approximate times, always rely on an instant-read meat thermometer for safety and best results. Cook chicken to an internal temperature of 165°F (74°C).

How to make the marinade: Juice the lemon into a medium or large bowl. Add the avocado oil, Dijon mustard, garlic powder, dried thyme, and kosher salt. Whisk until combined.

Prepare the chicken: Remove thighs from packaging and trim any large pieces of excess fat if you like. Add the chicken to the bowl and turn each piece to coat thoroughly in the marinade. Set the bowl aside and wash your hands after handling raw poultry.

Grilling: Preheat the grill to about 350°F. You can use a gas grill, pellet grill, or charcoal. Place the marinated thighs on the hot grates using tongs. You likely won’t need to oil the grates since the marinade contains oil. Close the lid and grill for 6 minutes, then flip and grill another 6–8 minutes, or until the internal temperature reaches 165°F. Smaller thighs will finish sooner; adjust time accordingly. Remove from the grill and serve.

Serving suggestions: Rice is an easy side—Jasmine or basmati are family favorites, and cauliflower rice is a low-carb alternative. Grilled vegetables pair well; zucchini, onions, and sliced potatoes grill nicely. Leftover chicken is excellent in salads; I often double the batch, serve sides the first night, and use the next night’s leftovers in a grilled chicken Cobb salad.

The full printable recipe and links to the other recipes mentioned are available on the show notes page at Hot Pan Kitchen.

If you enjoyed this episode, please subscribe to the podcast on your preferred platform. Thanks for listening, and until next time, keep grilling like a mother.