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Mustard & Coriander Chicken Breasts with Lemon-Basil Vinaigrette

Featured in our Backyard BBQ Guide
Scott Phillips

Servings: 4

The mustard-coriander coating for the chicken transforms ordinary grilled fare into something worthy of an idyllic summer evening.


  • 2 Tbs. Dijon mustard
  • 2 tsp. lightly cracked coriander seeds
  • 6 Tbs. extra-virgin olive oil
  • 4 boneless, skinless chicken breast halves (6 to 8 oz. each)
  • Kosher salt and freshly ground black pepper
  • 4 tsp. fresh lemon juice
  • 3 Tbs. roughly chopped fresh basil

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 386
  • Fat Calories (kcal): 232
  • Fat (g): 26
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 94
  • Sodium (mg): 552
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 35


  • Prepare a medium-hot grill fire. In a small bowl, whisk the mustard and coriander seeds. Whisk in 3 Tbs. of the olive oil. If the chicken breasts have the tenders attached, remove them and save for another use. Trim any excess fat from the breasts and then rinse and pat dry. Season the breasts with salt and pepper and rub them all over with the mustard-oil mixture.
  • When the grill is ready, grill the chicken until one side is nicely browned and grill marks appear, 2 to 3 min. (There may be some flare-ups at first; if they don’t go out, move the chicken off to the side until they do.) With tongs, rotate the breasts 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the sides of the breasts are fully opaque, another 2 to 3 min. Flip the breasts and grill in the same way until the second side is browned and the inside has just a trace of pink, another 4 to 6 min. Transfer to a clean cutting board, cover loosely with foil, and let rest for about 5 min. Meanwhile, whisk the remaining 3 Tbs. oil with the lemon juice, basil, 1/4 tsp. salt, and a few grinds of pepper. Slice the chicken on an angle and serve drizzled with the vinaigrette.

Serve with simple green beans and store-bought focaccia or grilled bread rubbed with garlic and drizzled with olive oil.


Rate or Review


  • User avater
    wlundycan | 08/23/2012

    Ditto to the other comments; I did find there was a little more sauce than I needed but that's not a complaint.

  • Kohola | 03/13/2012

    DELICIOUS!!!I used ground coriander and it turned out great. Served with rice, salad and grilled asparagus :)

  • seg2 | 06/15/2011

    This is one of the best recipes for chicken done on a BBQ! My family loved it! I have also maded it mulitple time for friends, who loved it too. Very quick and easy!

  • seg2 | 06/15/2011

    This is one of the best recipes for chicken done on a BBQ! My family loved it! I have also maded it mulitple time for friends, who loved it too. Very quick and easy!

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