Broiled Mustard Garlic Chicken Breasts marinated in a thick mustard sauce loaded with garlic then broiled until charred and delicious. If you’re looking for incredible flavor, this is your dish.
I was going through my drawer filled with all of my old recipes and found this one written on a scrap piece of yellow lined paper. It’s one I haven’t made in years. You have to understand, I have thousands of recipes that I’ve been collecting and creating since forever. I made it, I served it, they loved it.
The marinade is super easy to prepare and the only chopping is for the garlic. We’re talking 8 cloves which should give you about ¼ cup of chopped and only fresh will do. Don’t use the stuff in the jar. If you do, this won’t taste the same.
I use both black and crushed red pepper here. Mustard garlic chicken isn’t a dish for the feeble nor is it one to make on a first date unless you want to get out of it. I highly recommend you put at least some red pepper in because this is supposed to be a little spicy.
Before you put these under the broiler, you need to set the rack in the upper third of your oven. We don’t want the chicken too close to the broiler or they’ll get burnt before they’re cooked through.
I flip these 3 times. I start with the bone side up, flip, then flip again. When you broil these, just place them on a baking sheet. I don’t like using a broiler pan because have you ever tried to clean those? Too many crevices for stuff to cling on to for me.
Now when you flip it over the first time, you’ll see that the marinade slides off and you’ll probably curse like I did the very first time I made this. No worries. Just spoon the marinade back on or leave it. You’re going to flip again anyways. Besides, when you serve them, the sauce is going to be spooned over each breast. So, forgetaboutit.
These go great with any of my sides like:
Or how about a salad?
- Spinach watermelon feta salad
- Fresh garden tomato salad
- Grilled peach and arugula salad with blue cheese
- Tossed greens with my orange vinaigrette
If you like mustard, you definitely need to try my mustard crusted lamb chops.
Life is too short for mediocre food.
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Broiled Mustard Garlic Chicken BreastsPRINT PIN
- 4 skin on bone-in, chicken breasts (about 3 pounds)
- 8 cloves garlic chopped (about ¼ cup)
- ¼ cup olive oil - doesn’t have to be extra virgin
- 4 tablespoons Dijon mustard
- ¼ cup lemon juice
- 1 tablespoon fresh thyme chopped Or 1 teaspoon dried
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- ½ teaspoon red pepper
- Combine all the ingredients except the chicken together in a bowl or measuring cup.
- Place chicken breasts in a baking dish and coat both sides with marinade. Marinate for at least 1 hour up to overnight.
- Set rack in the upper third of the oven. It should be positioned at least 6 inches from the broiler. Preheat your broiler.
- Remove chicken from marinade and place bone side up on a baking sheet.
- Broil chicken for 10 - 12 minutes, then flip chicken breasts over. Don’t worry if the marinade falls off when you turn them over. Just spoon some back on or leave as is because it will be served with the sauce from the pan . Broil for another 10 - 12 minutes. Flip it one more time and broil for another 2 - 3 minutes. Breasts should be done and an instant thermometer should read 165 degrees.
- Serve spooning any marinade in pan over breasts.
Is the broil set on low or high?
The commercial oven I have doesn't have an option for low or high. Thanks for bringing it to my attention. The broil should be set to high. 🙂 Just make sure you set the rack in the upper third and not the closest to the heat.