A condiment that’s been embraced by Greeks is mustard. I see it incorporated in dressings, sauces, on plates with meat or in this case – as part of a marinade.
The key to this marinade is good mustard. The mustard in Greece reminds one of a ballpark mustard but it is much milder, not as sharp nor as yellow.
I think the best way to describe it is a hybrid between a French Dijon and what we’re used in North America (ballpark/hot dog mustard).
Choose any mustard you like and I’m sure this marinade will become a family favourite. Toronto’s having a warm spell and the weather is prime for some more outdoor grilling.
I bought some wonderful boneless & skinless chicken breasts the other day and they were going to be my canvass for my marinade.
If you prefer other cuts of chicken – got for it. I too prefer legs and thighs but these breasts were had for a good deal and I wanted to really test this marinade on chicken breast (which needs all the flavour it can get).
This recipe is also versatile…the chicken gets seared then finished with indirect heat so outdoor grilling or cooking in the kitchen will both work here. If grilling (as I did)…sear the chicken on both sides, then finish off with indirect heat.
If you don’t have a grill or it’s too cold outside for you (pansies), sear your chicken with an indoor grilling skillet and finish off in the oven.
The final touch is basting your chicken with the reserved marinade you put aside when making the marinade.
Grilled Chicken With Mustard (Ψητά κοτόπουλο με μουστάÏδα)
serves 4
4 boneless, skinless chicken breasts
1/2 cup sunflower oil
8 Tbsp. of mustard
2 tsp. sea salt
2 tsp. ground black pepper
4 Tbsp. honey
3 cloves of garlic, minced
2 tsp. dried Greek oregano
juice of 1 lemon
- Rinse and pat-dry your chicken breasts. Place in a zip-lock bag & reserve. In a bowl, mix all of the marinade ingredients and whisk to emulsify. Adjust seasoning and marinade ingredients to your tastes. Pour half the marinade in the bag with the chicken and reserve the other half for basting later. Place your chicken in the fridge for a minimum of 3 hours. Bring back to room temperature before grilling.
- Pre-heat your gas grill to a high heat. Brush the grill to remove any residue from your last grilling session. Using a some paper towel that’s been doused in vegetable oil, brush/treat your grill surface with it to lubricate it (prevents sticking).
- Wipe off the excess marinade from your chicken and discard the marinade in the bag (this will prevent sticking and burning).
- Turn off the heat on one side of your grill and lace your chicken breasts on thehot side of the grill and sear both sides of your breasts for 2-3 minutes a side.
- Place your chicken on the side of the grill with no heat and close the cover. Your chicken will now cook through using indirect heat.
- Cook your chicken until the juices run clear or if using a meat thermometer, the internal temperature has reached 180F.
- Take the chicken off the grill and brush the reserved marinade on both sides. Allow the chicken to rest for 5 minutes before serving.
- Sprinkle dry Greek oregano over each breast, serve with some rice, grilled vegetables and a wedge of lemon.
46 Responses
Such a beautiful presentation! I love mustard, especially when paired to meat. Really gorgeous!
Cheers,
Rosa
Such a beautiful presentation! I love mustard, especially when paired to meat. Really gorgeous!
Cheers,
Rosa
Such a beautiful presentation! I love mustard, especially when paired to meat. Really gorgeous!
Cheers,
Rosa
Such a beautiful presentation! I love mustard, especially when paired to meat. Really gorgeous!
Cheers,
Rosa
Such a beautiful presentation! I love mustard, especially when paired to meat. Really gorgeous!
Cheers,
Rosa
Such a beautiful presentation! I love mustard, especially when paired to meat. Really gorgeous!
Cheers,
Rosa
Such a beautiful presentation! I love mustard, especially when paired to meat. Really gorgeous!
Cheers,
Rosa
Such a beautiful presentation! I love mustard, especially when paired to meat. Really gorgeous!
Cheers,
Rosa
I’m with you on the other cuts of meat but yes, to test a marinade you need something bland. Sounds like a great one.
Great chicken. We are on the same page with grilling. That’s what I have on my post today too:)
adding the honey too must make for a great combination with chicken!
How come when i grill chicken it doesn’t look so beautiful :-(
It looks so easy to make them; will try them for sure.
I didn’t know there were different king of oregano.
Simple, yet beautiful presentation. Love your grill marks.
Maybe I should move to Toronto… my fingers are freezing and ready to break over the computer keyboard.
I love the black drawing the grill leaves on the chicken’s skin. Que rico, chico! I’m not a fan of mustards, they are too heavy for me, but love how you cooked this one :D
I can see that grill of yours is going to work right through the winter. Looks delicious!
Gorgeous pictures. We barbecue year round here in Oregon (often with an umbrella to keep the chef dry) so we’ll be trying this really soon.
Love those grill marks! I’ve just recently discovered the joys of mustard sauces and have to restrain myself from licking the mixing spoon! I like thigh’s also, but won’t pass up a good deal either. YUM!
Looks delicious as always. Love grilled chicken.
I never realized how much mustard people in Greece actually eat. My family here doesn’t eat mustard unless it’s on a hot dog or in a cold sandwich, but my father in law in Athens and his family in Agrinio?? Mustard on roasted chicken, mustard on roasted lamb, mustard on goat, mustard on roasted beef, mustard on biftekia. With everything I tell ya. I’ve stopped buying him shirts or ties as gifts every time we go as he’s more enthused by the jars of any different mustards I can find.
You can’t beat a bit of chicken with honey and mustard and greta grill marks by the way! I think we will have very different ideas about mustard though, have you ever tried English – oh my God, it is fiery! I can’t eat too much of it myself…
Yes mustard is a greek favourite! WE are having a mikro kalokairaki here in athens with temperatures of 25-30 degrees celcius. I am still wearing summer clothes!
I’m with you on chicken breast needing all the flavor it can get. I made a similar topping for my fish the other night, without honey, but didn’t marinate it – I wasn’t “mentally” prepared to cook (why? who knows?). This looks like another winner from Peter’s kitchen!
I’m on the pansie list when it comes to grilling when its cold outside!
I’m sure this would be equally good with pork, which I happen to have 4 chops that are waiting to be cooked up tonight.
I think this sounds fantastic. I’m a big fan of mustard with chicken. (Well, with just about anything actually!) Nice job on the grill marks too.
Your presentation and pictures are so attractive? I have a quick question, what is the difference between Greek oregano and other oregano?
My husband loves anything with mustard so I’ve got to give this recipe a try. Your presentation is gorgeous. Great grill marks:)
Oh perfect perfect perfect. I was trying to decide what to do with my chicken and asparagus tonight. I think I will do a version of this! Thanks.
Oh how I wish you were here to make me this dinner right about now. Time to go get a glass of wine in revel in the beauty of this chicken!
Very nice, and look at those grill marks!
Do the Greeks have a aioli-type mustard-garlic-oil rustic mayonnaise? I like to try different kinds of mustard in an aioli, but I haven’t used Greek.
Your grill marks are the most beautiful bit of chicken-adorning poetry that I’ve seen in a dog’s age. I DREAM of being able to grill like that!!!
Also: mustard. I love mustard. I love mustard so much that I have no less than TWELVE (yes, 12) mustards on the go at the moment. I even eat mustard on my chocolate. This is a source of consternation in my relationship, but pleases me immensely. Anything mustard glazed is good in my books!!!
My husband used to make marinades with the bits and scraps of whatever was leftover in the mustard jar, the pickle jar, the jam jar, and anything else that grabbed his fancy. His marinades were always winners. This looks like one he would have loved!
Could you send some of Toronto’s warm weather over here today please?!! It is foggy and wet and horrid here.
Now I’m loving this marinade for chicken Peter, and am very excited by those grill marks on the chicken! LOL
pure beauty! and i wanna know more about that pile of nice lookin rice under the chicken…which you’d probably polish off with a few pieces of bread eh? hehehe
mustard is used mainly as a bottled condiment in crete – it’s caught on in the same way as popular fast-food, as a side dip or sloshed on meat.
once people realise the different forms and flavour strengths mustard can take (including the powder version), we might treat it with more respect in our cooking.
i use a mustard marinade for chicken – i love the flavours you’ve combined in this one too
This brings back memories! I had dinner at a Greek friend’s house once and he cooked a chicken and mustard dish for me as well as fried potatoes and a lovely salad of tomatoes and copious amounts of olive oil. I’m definitely going to make something like your recipe one day!
mustard and honey are such a fantastic pairing – I made a yummy chicken stirfry with those two recently!
Though English mustard is my favourite – I love the burn!
Chicken marinated in mustard is one of my favorite dishes from my childhood. When my mom wanted to make something fast she’d always turn to this classic.
I like the ingredients you use for your marinate.
This looks really tasty. It reminds me a little bit of something my grandmother used to make when I was a kid.
mustard is a glorious condiment. you know a condiment is glorious when you feel the urge to eat it plain… :)
I love using mustard with meat. I do a marinade with mustard for my pork tenderloin. I use Dijon for this one and it’s really good.
I never make chicken breasts because they are so dry (except in saltimbocca or w/ a pan sauce).
I will bookmark this and make this recipe in the summer when the grill is not covered for winter!!!
I like your rice timbale too!
This is such a beautful looking dish. I never seem to get my grill marks as pretty on meat as you do Peter.
Rosie x
I love the parenthetical commentaries, as I do this chicken. I also appreciate how you tell your readers (e.g. me) how various ingredients translate (Greek mustard).
Hey, come on, if it’s cold, that’s one thing — but what about if it’s wet, as here, right now, most winter time? Too hard to grill. LOL
Interesting — I never associate mustard with Greek cuisine — but the recipe looks interesting, and I love all sorts of fish and meats smeared with mustard and then grilled.
Look at those pcture-perfect grill marks – well done! I love the sound of the marinde too.
Nuria, I will find you a good mustard and you will love it!
Maria, mustards are utilized well in Greek cooking…it’s been a good match.
Helen, English mustard is good but it’s used in other ways and I enjoy the powder.
Marie, put on a good coat and grilling all year round is a cinch!
Pam, here’s the difference, briefly: http://www.superbherbs.net/Greekoregano.htm
Pete, I made one last year…a mustard Skordalia (aioli) and it rocked!
Tina, I’m with ya, mustard rules!
Toni, me too…great way to get at those bits at the bottom of the jar.
Rita, it’s simply a rice pilaf, baked with peas in it.
Kiwi, mustard has it’s place in our cooking…great for marinades, sauces and dressings.
Su-lin, thanks and welcome!
JS, so what if it rains…it’s not like you’re gonna melt! lol
ok this is all becoming dangerous for me. i just came back from lunch, was all happy and full, and look what you’ve done to my stomach- it’s grumbling all over again!! not good!!