Episode 42: Dijon Mustard Grilled Chicken Thighs

In Episode 42 we prepare a grilled dijon chicken recipe using boneless, skinless chicken thighs. A simple marinade of lemon, fresh thyme, and Dijon mustard flavors the meat, and the whole dish comes together in under 30 minutes—making it an ideal weeknight dinner.

TRANSCRIPT

Taryn Solie: Hello grillers, and thanks for joining me. I’m Taryn Solie, your host, and today I’ll walk you step-by-step through a grilled lemon Dijon chicken thighs recipe from my site, Hot Pan Kitchen. I’ll also share serving ideas so you can turn this into a complete, weeknight-friendly meal.

This grilled lemon Dijon chicken is great because the marinade is fast—about ten minutes. Mix the ingredients, coat the chicken, and by the time you tidy up and preheat the grill, it’s ready to cook. The flavor is bright and approachable, mild enough for kids yet full enough for adults who like a tangy, herb-forward profile.

Ingredients you’ll need:

• 1 lemon, or 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
• 1½ teaspoons kosher salt (see note below on salt types)
• 2 pounds boneless, skinless chicken thighs (about 8), fresh or fully thawed

Two quick tips before you start: first, salt amounts vary by brand. I prefer Diamond Crystal kosher salt because its flakes are lighter; if you use another brand, reduce the amount slightly—about 1 to 1¼ teaspoons for many other kosher salts, or ¾ to 1 teaspoon if using fine table salt. Second, fresh spices and herbs matter. Old dried thyme loses potency over time, so replace stale jars for the best flavor.

Also, make sure your grill grates are clean. Food sticks more on dirty grates, so if you forgot to clean after the last use, preheat the grill and scrape or brush the grates while hot to make cleanup easier.

The most important rule when grilling meat is to cook to the proper internal temperature. For chicken, aim for 165°F. Use an instant-read meat thermometer to check doneness rather than relying solely on time.

To make the marinade: juice the lemon into a medium or large bowl, then add the avocado oil, Dijon mustard, garlic powder, dried thyme, and kosher salt. Whisk until combined. Trim any large pieces of fat from the thighs if you like, then add the chicken to the bowl and toss until the pieces are evenly coated. Set the chicken aside to marinate briefly while you preheat the grill—and remember to wash your hands after handling raw poultry.

Preheat the grill to about 350°F. This recipe works well on a gas grill, pellet smoker, or charcoal setup. When the grill reaches temperature, place the thighs on the grates with tongs. You can skip extra oil on the grates because the marinade contains oil, though a light brushing is fine if you prefer. Close the lid and cook the chicken for about 6 minutes, then flip and cook another 6–8 minutes. Smaller thighs will finish sooner, so monitor them and check the internal temperature. Remove the thighs when they reach 165°F and let them rest briefly before serving.

Serving ideas: plain white or brown rice—Jasmine or basmati work beautifully—is a simple bed for these thighs. Cauliflower rice is a lighter option. Grilled vegetables are a natural match: zucchini, onions, or sliced potatoes are all excellent. Another favorite is transforming leftovers into a grilled chicken Cobb salad; I often grill a batch for dinner and then use leftovers for salads the next day.

Printable recipes, ingredient lists, and the other recipes mentioned are available on the show notes page at Hot Pan Kitchen. If you enjoyed this episode, please subscribe on your preferred podcast platform. Thanks for listening, and until next time—keep grilling like a mother.