Kalyn's Kitchen

Grilled Chicken with Lemon and Basil Vinaigrette

Grilled Chicken with Lemon and Basil Vinaigrette marinates with mustard, lemon, and coriander, then it’s grilled and served with lemon-basil vinaigrette. You can cook this on a stove-top grill pan or an outdoor grill, whichever you prefer.

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Grilled Chicken with Lemon and Basil Vinaigrette finished chicken served with vinaigrette

Here we are heading into one of the biggest grilling weekends of the year in the U.S., and in Utah we’ve been having so much rain (and snow!) that I ended up cooking this Grilled Chicken with Lemon and Basil Vinaigrette using my Stovetop Grill Pan (affiliate link). 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. This was so tasty for a new take on grilled chicken; use Grilling Recipes to find more low-carb recipes for the grill.


Grilled Chicken with Lemon-Basil Vinaigrette process shots collage

How to Make Grilled Chicken with Lemon and Basil Vinaigrette:

(Scroll down for complete recipe with nutritional information.)

  1. Trim chicken breasts to remove visible fat and undesirable parts, 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.)
  2. Whisk together Dijon mustard, lemon juice, ground coriander, and olive oil to make a marinade for the chicken.
  3. Let chicken marinate for a few hours in the refrigerator (or as long as all day, if you’re at work.)
  4. 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.)
  5. Then turn the chicken 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.
  6. 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.
  7. While chicken cooks, 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.
  8. Let the cooked chicken rest for 5 minutes or so before cutting it; this will raise the internal temperature a little more. (You might want to cover it with foil to keep it hot.)
  9. Cut chicken slightly on the diagonal and serve with the lemon-basil vinaigrette drizzled over.

Make it a Meal:

Grilled Chicken with Lemon and Basil Vinaigrette would taste great with something like Cucumber, Onion, and Parsley Salad with Feta or Greek Salad with Marinated Onions and Oregano for a low-carb meal.

More Grilled Chicken Recipes You Might Like:

Low-Carb and Keto Grilled Chicken Recipes ~ Kalyn’s Kitchen
Tuscan Grilled Chicken Kabobs ~ Oh Sweet Basil
Grilled Chicken with Tarragon Mustard Marinade from Kalyn’s Kitchen
Brick-Grilled Chicken Breasts from The Perfect Pantry
Grilled Chicken with Lemon, Capers, and Oregano from Kalyn’s Kitchen

Grilled Chicken with Lemon-Basil Vinaigrette finished chicken served with vinaigrette

Grilled Chicken with Lemon and Basil Vinaigrette

Yield 2 servings
Prep Time 5 minutes
Cook Time 12 minutes
Additional Time 6 hours
Total Time 6 hours 17 minutes

Grilled Chicken with Lemon-Basil Vinaigrette can be cooked on a stove-top grill pan if the weather doesn’t cooperate!

Ingredients

  • 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 (see notes)

Instructions

  1. Whisk together the Dijon mustard, ground coriander, 1 T lemon juice, and 3 T olive oil to make a marinade for the chicken.
  2. Trim visible fat and undesirable parts 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.)
  3. Season chicken with salt and fresh ground black pepper.
  4. 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.
  5. 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.
  6. 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.)
  7. 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 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.)
  8. 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 5-6 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.
  9. Remove chicken to a clean cutting board and let it rest 5-10 minutes, covering with foil if desired.
  10. While chicken rests, wash and dry basil, then cut into thin strips and finely chop.
  11. 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.
  12. 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.

Notes

If you don't have fresh basil use another fresh herb, or thinly sliced green onions. Recipe adapted from Fine Cooking.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 331Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 102mgSodium: 587mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 38g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / South Beach Diet Suggestions:
Everything about these Mustard, Lemon, and Coriander Grilled Chicken Breasts is perfect for any phase of the original South Beach Diet, or any other type of low-carb eating plan, including Paleo or Whole 30.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there..

Pinterest image of Grilled Chicken with Lemon and Basil Vinaigrette

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    24 Comments on “Grilled Chicken with Lemon and Basil Vinaigrette”

  1. Oh good, so happy you enjoyed it!

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

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

    xxMK

  4. 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!

    ~Sophia