Grilled Lemon Dijon Chicken

This, hands down, is one of my favorite at-home chicken preparations. It hits all of my favorite recipe criteria:

Perfect with roasted brussels sprouts

Perfect with roasted brussels sprouts

  1. Easy
  2. Cheap
  3. Super flavorful
  4. Easily accessible ingredients

What more do you need? If you've never thought to try this flavor combo before, I encourage you to try it. As easy and accessible as it already is, it can be made even more so by swapping out Meyer lemons for regular lemons, and also by using a grill pan and cooking the chicken on the stove/in the oven. It can also be customized for you, depending on whether you like white or dark meat. Sold yet? Good...let's get to grilling!

Serves 3-4


  • 1 whole chicken (3-4 lbs), cut in half with backbone removed OR into individual pieces OR 4 leg quarters
  • 2 lemons (Meyer preferred), zested and juiced
  • 1/2 cup Dijon mustard
  • 1 tbs fresh rosemary, chopped
  • 1 tsp crushed red pepper flakes
  • 2 cloves garlic, minced or grated
  • 1-2 tbs olive oil
  • Salt & pepper to taste



  1. Combine lemon juice, mustard, rosemary, red pepper flakes, garlic, olive oil, salt and pepper in a small bowl. Lay chicken in one layer in dish, then brush mxture over chicken, coating completely. If any mixture is left over, save for basting later.
  2. Cover, and marinate chicken in mixture at least two hours or up to overnight in the refrigerator.
  3. When ready to cook, preheat your oven to 375, and heat your pan to medium. Coat pan with cooking oil.
  4. Place chicken, skin side down, in pan, and cook for 10 minutes (until chicken is brown). Flip chicken over, and paint with any leftover marinade.
  5. Transfer chicken in pan to preheated oven, and cook for an additional 10-12 mins, or until chicken reaches 165 degrees with a meat thermometer. 
  6. Remove chicken from oven. Transfer chicken to a plate and cover with aluminum foil to let rest for ten minutes before serving. Enjoy!

I almost want to guarantee you'll love this chicken. If you can get your hands on Meyer lemons, use those -- the slight sweetness of the Meyer variety adds a little magic to this dish. But if not, regular lemons are still tasty! Also, I imagine this is absolutely delicious cooked on an outdoor grill. Unfortunately, I don't have an outdoor space to test this theory out, but I encourage you to if you do. And if so, let me know!