Grilled chicken breasts are a must-have in every keto recipe collection.
This easy lemon mustard marinade adds flavor and tenderizes the chicken so they grill up moist and juicy.
Easy Dinner Entree
- Learn how to grill chicken breasts so they come out perfectly juicy and incredibly flavorful with the easy marinade.
- This is the perfect meal prep recipe for easy lunches or dinners all week long.
Just 2 Ingredients – Chicken and Marinade
Chicken – Choose boneless/skinless breasts that are roughly the same size so they cook evenly. Chicken thighs will also work in this recipe.
Marinade – This marinade has a savory flavor without any sugar. Worcestershire sauce can be switched out for coconut aminos acids or low-sodium soy sauce. If time is short, use your favorite bottled low-carb vinaigrette.
Variations – Zest up your grill game and add some southwest seasoning to the marinade. Make kabobs by cutting the chicken into 2” cubes for a new twist.
How To Grill Chicken Breasts
- Prepare marinade as directed in the recipe below.
- Add chicken to marinade and refrigerate for up to 2 hours.
- Remove chicken and cook on medium-high heat flipping halfway through.
- Allow the chicken to rest before slicing and serving.
Tips For Grilling Success
- Avoid over-marinating chicken. Longer than 4 hours and the chicken will become flavorless and mushy.
- Use a meat thermometer! It is the best way to determine when the chicken is cooked. It should read 165°F for safe consumption.
- Make sure your grill (electric, charcoal, pellets) is preheated well before adding the chicken. This ensures the chicken is seared on the outside to seal in all those delicious juices.
- Allow the meat to rest once it’s removed from its cooking element. The juices will recirculate back into the meat so that it stays juicy once sliced.
What To Serve with Grilled Chicken Breasts
Grilled chicken breasts are the most versatile protein there is. Serve it fresh off the grill with a side of grilled brussels sprouts or mushrooms. Add to other vegetable recipes, or top strips of grilled chicken breast on a kale caesar salad, caprese salad or a grilled chicken salad.
Leftovers?
- Keep leftover grilled chicken breasts in a covered container for up to 4 days in the refrigerator.
- Freeze cooled breasts either whole or in strips in zippered bags for up to a month.
- Leftovers are perfect added to other recipes like chicken salad or chicken pot pie.
Low Carb Chicken Recipes
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Grilled Chicken Breasts
Equipment
Ingredients
- 4 boneless skinless chicken breasts
Marinade
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon pepper seasoning
- 1 clove garlic minced
Instructions
- Combine marinade ingredients including olive oil, lemon juice, dijon, Worcestershire, lemon pepper, and garlic, in a bowl or zippered bag. Add chicken and toss well to combine.
- Let the chicken marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
- Preheat grill to medium-high heat (around 375-400°F).
- Remove the chicken from the marinade and discard excess marinade.
- Place the chicken on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature of the chicken reaches 165°F.
- Remove the chicken from the grill and let it rest for a few minutes before slicing and serving.
Notes
- Be sure the chicken reaches a safe internal cooking temperature of 165ºF. Test with a digital thermometer and remove from the grill promptly to prevent chicken from drying out.
- The internal temp of the chicken will continue to rise as it rests, so you can take it off the grill at 163˚F. Check it has risen to 165˚F before consuming.
- Cover and allow chicken to rest for at least 5 minutes. The juices will retract back into the meat so it will remain juicy once sliced.
- Leftovers will keep in the refrigerator for up to 4 days and in the freezer for 1 month.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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