Tuesday, May 25, 2010

Recipe for Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette

Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil VinaigretteHere we are heading into one of the biggest grilling weekend of the year in the U.S., and in Utah we've been having so much rain (and snow!) that I ended up cooking these chicken breasts using my stove-top grill pan. I really hope the weather is cooperating where you live so you can grill outside, but either outdoor or stove-top grilling will give good results for this recipe. The marinated chicken breasts are grilled, then sliced on the diagonal and served with a lemon-basil vinaigrette, and if you don't have basil yet in your herb garden, I think a different herb, or even thinly sliced green onions will work here too.

Trim chicken breasts to remove visible fat and tendons, and make them close to the same thickness. (You can pound them a bit if you don't want to trim, but I don't mind trimming because I save the scraps to make homemade chicken stock.)

Whisk together Dijon mustard, lemon juice, ground coriander, and olive oil to make a marinade for the chicken.

Let chicken marinate for a few hours in the refrigerator (or as long as all day, if you're at work.)

To make criss-cross grill marks, first lay the chicken on the diagonal in the preheated pan and cook until you can see marks when you lift the chicken (about 2-3 minutes.)

Then turn the chicken 45 degrees so it's going on a diagonal the other way on the pan or grill grates . Cook until the second set of grill marks appear.

Turn chicken over and cook until it feels firm (but not hard) to the touch, about 4-5 minutes more. If you have an instant-read meat thermometer, chicken should be cooked to 165F/75C.

Let the cooked chicken rest for 5-10 minutes before cutting it; this will raise the internal temperature a little more. (You might want to cover it with foil to keep it hot if you're resting for 10 minutes.)

While the chicken rests, wash and dry the basil leaves, cut into thin strips and then finely chop. Whisk together the lemon juice and olive oil, then stir in the chopped basil and season vinaigrette with salt and fresh ground black pepper.

Cut chicken slightly on the diagonal and serve with the lemon-basil vinaigrette drizzled over.

Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette
(Makes 2 servings, but can easily be doubled or tripled, recipe adapted from Fine Cooking.)

1 T Dijon mustard
1 tsp. ground coriander
3 T + 2 T olive oil (plus more for oiling grill or grill pan)
2 boneless, skinless chicken breasts
salt and fresh ground black pepper to taste
1 T + 2 T lemon juice
2 T finely chopped fresh basil (or use another fresh herb, or thinly sliced green onions)

Whisk together the Dijon mustard, ground coriander, 1 T lemon juice, and 3 T olive oil to make a marinade for the chicken. Trim visible fat and tendons from chicken breasts and trim them slightly so they're close to the same thickness if needed. (You can also pound the breasts slightly to make them the same thickness.) Season chicken with salt and fresh ground black pepper. Put chicken in Ziploc bag or plastic container with a lid, pour in marinade, and let chicken marinate in the fridge for several hours or even all day.

When you're ready to cook the chicken, remove it from the fridge, discard marinade and let chicken come to room temperature while you preheat grill or grill pan. Brush or rub the grill pan or outdoor grill grates with olive oil or non-stick grill spray, then preheat grill pan or grill to medium high. (You can only hold your hand over it for a few seconds at that temperature.)

For criss-cross grill marks, lay chicken pieces on a diagonal across the grill ridges or grates and cook until grill marks start to appear, about 2-3 minutes, then rotate chicken 45 degress so it's on a diagonal going the other way and cook 2-3 minutes more, until you see the second set of grill marks. (I lift up the edge of the chicken and check to see if the marks are starting to show.)

When you have good grill marks on the first side, turn chicken over and grill until chicken is cooked through and feels firm, but not hard, to the touch, about 4-5 minutes more. (You may want to turn down the temperature slightly when you turn it over.) If you have an instant-read meat thermometer, chicken should be cooked to an internal temperature of 165F/75C.

Remove chicken to a clean cutting board and let it rest 5-10 minutes, covering with foil if desired. While chicken rests, wash and dry basil, then cut into thin strips and finely chop. Whisk together 2 T olive oil and 2 T lemon juice, stir in chopped basil, and season vinaigrette with salt and fresh ground black pepper.

To serve, cut chicken pieces on a slight angle to make slices, arrange cut pieces on a serving plate, and serve with lemon-basil vinaigrette drizzled over the chicken.

Printer Friendly Recipe

South Beach Suggestions:
Everything about this recipe is perfect for any phase of the South Beach Diet, or any other type of low-glycemic eating plan. This would taste great with something like Cucumber, Onion, and Parsley Salad with Feta or Greek Salad with Marinated Onions and Oregano for phase one. For phase two or three, you could add something like Basil and Parmesan Rice with Pine Nuts or Farro with Mushrooms, Thyme, and Balsamic Vinegar.

More Grilled Chicken You Might Like:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Grilled Chicken with Tarragon Mustard Marinade from Kalyn's Kitchen
Grilled Chicken with Lemon, Capers, and Oregano from Kalyn's Kitchen
Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa from Kalyn's Kitchen
Peruvian Grilled Chicken from Andrea Meyers
Brick-Grilled Chicken Breasts from The Perfect Pantry
Grilled Chicken Kabab from Aayi's Recipes
Grilled Chicken with Mustard-Tarragon Sauce from For the Love of Cooking
Harissa-Marinated Grilled Chicken from Alice Q. Foodie
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit
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  1. I can't wait until it stops snowing so we can grill outside:) The lemon basil vinaigrette sounds wonderful.

  2. You and your delicious chicken recipes!!! Can;t wait to try this one... it sounds so good:)

  3. These look lovely Kalyn.

    This the first time I've noticed you series of hearts across the top of your page. I love them.

  4. I love great recipes that reinvent chicken dishes! This one sounds really good!

  5. There can never be enough really good grilled chicken recipes. I am just imagining the flavors in this one. Lemon basil is such a wonderful combination. I've even had lemon basil ice cream that's amazig. Thanks, Kalyn. I'll be making this one the next time we're ready for chicken.

    BTW, I'm having the cucumber, red onion, and parsley salad for lunch today.


  6. I have to say you always have the best grilled chicken recipes. I'm crossing my fingers that the rain stops!

  7. Maria, me too. Soooo sick of the winter weather we're having this spring.

    Thanks Dani, I liked it a lot.

    Barbara, Rand made the heart banner, perfect for you!

    Beth, it was a keeper.

    Shirley, love the sound of lemon basil ice cream. Hope you like the cucumber parsley salad!

    Joanne, me too. Yesterday was pretty good weather so I hope we're over the worst of it!

  8. Kalyn,
    What an absolutely lovely flavor combination!

    The lemon-basil vinaigrette sounds divine. I'm going to make extra and use the rest on cool summer salads during the week.

  9. Oh that chicken looks so yummy.

  10. This looks delicious - I love chicken on the grill!

    I'm brand new to your blog. I have recently started SB (again, four years after the first time) and after 30 pounds down, I find myself having the same problems as before - eating the same thing every day, just because I can't think of anything to make and being afraid to try something that might not be SB-friendly. Now that I've found your blog, I don't have to worry - I can't wait to dive in!

  11. CJ, sounds like a great idea to make extra dressing!

    Sparklers, thanks!

    Jenn, good luck with SB this time around; hope the blog is helpful for you!

  12. I made this for dinner tonight and it was SO.FREAKING.GOOD!!! That is seriously the best chicken I've had in a loooong time! I made the vinaigrette but didn't even want to use it, the chicken was awesome on its own. I will save the dressing for my salad tomorrow. Thanks so much for the recipe!

  13. Robin, glad you enjoyed it!

  14. Suzanne says...
    Hi Kalyn thank you for the wonderful chicken receipies I am from Montreal Canada and I can't beleive you people are still having a bit of winter,here for the past few days the weather has been up to 93" wish I could send you a bit of our warm wheather, Hot Hot Hot !!

  15. Mustard . . lemon . . coriander = so creative! Must try this . .


  16. I just found your blog, and I am so excited! Everything looks amazing. Can't wait to read more and try out some of these recipes!

  17. That dish looks absolutely amazing - your blog caught my eye as I wa passing by, I'm definitely going to be trying a few of these excellent recipes!

  18. Simple, healthy and tasty! Perfect!

  19. I made this last night for dinner and it was delicious! The flavors were wonderful and the chicken was so moist. As always, thanks for sharing your great recipes!

  20. Thanks everyone.

    Arica, thanks for letting me know you liked it!

  21. Awesome job. I especially love the lemon vinaigrette. Thanks for sharing! Keep up the great work and happy cooking. I'll be checking your blog out often now!


  22. OH wow! Yum! What a great chicken recipe; can't wait to try this!


  23. So delicious. Made tonight for Father's Day. Easy. Yummy. Will make again. Soon.

  24. Oh good, so happy you enjoyed it!


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