These Dijon Grilled Chicken Thighs are an easy recipe for a simple and healthy dinner. Using a quick marinade of mustard, oil, salt, thyme, garlic powder, and lemon, this simple chicken dinner is a great bbq option that happens to be paleo, Whole30, and gluten free.
If you’re in need of a fast meal but don’t want to dirty up your kitchen, then these lemon dijon chicken thighs are right up your alley. With a quick and flavorful dijon mustard chicken marinade, it’s going to turn into a family grilling favorite.
How to Make Grilled Dijon Chicken
Step 1: Make the Marinade
Using a sharp knife and cutting board, cut the lemon in half. Bring out a large bowl and a juicer (handheld or otherwise) and juice both halves of the lemon into the bowl.
Measure out the avocado oil, dijon mustard, garlic powder, dried thyme, and kosher salt with measuring spoons and add to the bowl with the lemon juice. Stir with a small whisk, or other utensil, to combine the mixture.
Step 2: Prep the Chicken & the Grill
Remove the chicken thighs from their packaging and, if desired, cut off any large clumps of fat. Place the chicken thighs in the bowl and mix them up with the marinade until they’re well covered. Set aside – and wash your hands!
While the chicken is marinating, fire up your grill to about 350 degrees F. Make sure the grill grates are clean.
Step 3: Grill the Chicken
Once the grill is at temperature, place the chicken thighs on the grill using a pair of tongs (so you don’t get your hands dirty). Close the lid and cook for 6 minutes.
After 6 minutes, flip each chicken thigh and cook for another 6 to 8 minutes with the lid closed, until the internal temperature of the chicken is 165 degrees F. Be sure and check the temperature with a meat thermometer (we love our Thermapen, which is the one pictured). Keep in mind smaller chicken thighs will be done sooner than larger ones!
Remove the chicken from the grill when done and serve!
You may have a couple of questions about grilling chicken thighs – let’s get to those now.
How long do you grill chicken thighs?
Chicken needs to be cooked to a temperature of 165 degrees F. Depending on the size of your chicken thighs, your grilling time will vary. My recommendation is to start with 6 minutes on one side, then cook for another 6 minutes and check the temperature after that.
How do you grill chicken without drying it out?
The key is to use a meat thermometer and to check the chicken as it’s cooking. In general, chicken thighs tend to be more forgiving than chicken breasts as they’re a fattier piece of meat, which keeps them from drying out as easily.
But a meat thermometer will be key so you can take whatever type of chicken you’re cooking off the grill as soon as it’s reached 165 degrees F. The meat thermometer we use is a Thermapen, which we love and highly recommend.
COOKING TIPS
- You can easily halve this recipe if you’re cooking for less people. Just halve all the ingredients, but keep the cooking time the same. Or double it if you need to cook for more people! Just make sure you get a nice coating of the marinade on all the chicken – you may even want to spread it out in a single layer in a flat dish to make sure.
- If you want to grill extra halved lemons, spread a little oil on each face of the lemon and place them face down on the grill for 5-7 minutes, until grill marks have formed. Squeeze the juice over your chicken or other parts of your meal to increase flavor (it’s delicious!).
- Make sure you pay attention to the hot spots on your grill – typically the back of the grill is hotter than the front. Which means thighs placed toward the back of the grill may cook faster. Just check temperatures as you grill to see when a thigh is done.
PIN THIS GRILLED DIJON CHICKEN FOR LATER!
IF YOU’RE LOOKING FOR MORE GRILLING IDEAS, CHECK THESE OUT!
- Grilled Teriyaki Chicken (Whole30, Paleo, GF)
- Greek Lamb Skewers (Whole30, Paleo, GF)
- Asian Steak Marinade (GF)
- Teriyaki Chicken Kabobs (Whole30, Paleo, GF)
- Dry Rubbed Steak (GF)
OR IF YOU NEED SOME EASY WHOLE30 DINNER IDEAS, TAKE A LOOK AT THESE!
- Mexican Ground Beef Skillet
- Paleo Ground Beef Stroganoff
- Instant Pot Greek Chicken
- Paleo Ground Beef & Broccoli
- Paleo Meatloaf Muffins
If you make this Grilled Dijon Chicken (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
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Dijon Grilled Chicken Recipe
Equipment
- A citrus juicer
- A small whisk (or other utensil)
- A grill
Ingredients
- 1 lemon (2-3 tbsp)
- 2 tbsp avocado oil (or other mild oil)
- 2 tbsp dijon mustard (compliant if on a Whole30)
- 1 tsp garlic powder
- ½ tsp dried thyme
- 1.5 tsp kosher salt
- 2 lbs chicken thighs (about 8)
Instructions
- Using a sharp knife and cutting board, cut the lemon in half. Bring out a large bowl and a juicer (handheld or otherwise) and juice both halves of the lemon into the bowl.
- Measure out the avocado oil, dijon mustard, garlic powder, dried thyme, and kosher salt with measuring spoons and add to the bowl with the lemon juice. Stir with a small whisk or other utensil to combine the mixture.
- Remove the chicken thighs from their packaging and, if desired, cut off any large clumps of fat. Place the chicken thighs in the bowl and mix them up with the marinade until they’re well covered. Set aside – and wash your hands!
- While the chicken is marinating, fire up your grill to about 350 degrees F. Make sure the grill grates are clean.
- Once the grill is at temperature, place the chicken thighs on the grill using a pair of tongs (so you don’t get your hands dirty). Close the lid and cook for 6 minutes.
- After 6 minutes, flip each chicken thigh and cook for another 6 to 8 minutes, until the internal temperature of the chicken is 165 degrees F. Be sure and check the temperature with a meat thermometer (we love our Thermapen, which is the one pictured). Keep in mind smaller chicken thighs will be done sooner than larger ones!
Notes
- You can easily halve this recipe if you’re cooking for less people. Just halve all the ingredients, but keep the cooking time the same. Or double it if you need to cook for more people! Just make sure you get a nice coating of the marinade on all the chicken – you may even want to spread it out in a single layer in a flat dish to make sure.
- If you want to grill extra halved lemons, spread a little oil on each face of the lemon and place them face down on the grill for 5-7 minutes, until grill marks have formed. Squeeze the juice over your chicken or other parts of your meal to increase flavor (it’s delicious!).
- Make sure you pay attention to the hot spots on your grill – typically the back of the grill is hotter than the front. Which means thighs placed toward the back of the grill may cook faster. Just check temperatures as you grill to see when a thigh is done.
Sharla V
Such an easy and flavorful way to change up grilled chicken! We’ve made this several times and it’s always a hit!
Taryn Solie
So glad to hear it!
Christine
So good! The whole family loved it!
Taryn Solie
I love hearing this – glad your family enjoyed it!