Favorite Weeknight Chicken Marinade

Serving 4 people

260 min


  • black pepper 1/2 teaspoon freshly ground black pepper
  • cayenne pepper 1/8 teaspoon cayenne pepper
  • corn oil 1/4 cup Mazola Corn Oil
  • dijon mustard 1/4 cup Dijon mustard
  • fresh rosemary 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
  • fresh thyme 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • garlic cloves 2 garlic cloves, minced (or 1/4 teaspoon garlic powder)
  • kosher salt 1 teaspoon kosher salt
  • lemon juice 1 to 2 tablespoons fresh lemon juice
  • lemon zest 1 teaspoon fresh lemon zest
  • skinless boneless chicken breasts 4 (6 ounce) boneless skinless chicken breasts
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How to make it

  1. Combine the Mazola Corn Oil, mustard, lemon zest, rosemary, thyme, garlic, cayenne, salt, and pepper in a freezer bag or other resalable container.
  2. Add the chicken, turning to coat. Marinate in the refrigerator for at least 4 hours or overnight.To cook:Preheat the grill for direct cooking over medium heat.While the grill heats, remove the chicken from the marinade. Squeeze lemon juice over the chicken. Grill over direct heat, with the lid closed as much as possible, until the chicken is firm, opaque, with an internal temperature of 165°F, about 5 minutes per side.
  3. Remove from grill and let the chicken rest for 5 minutes before serving.