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Mustard, Garlic, Lime Marinated Chicken Breasts on plate with fork

Mustard, Garlic, Lime Marinated Chicken Breasts

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These Mustard, Garlic, Lime Marinated Chicken Breasts will rock your world. Tender and flavorful, you’ll want to grill this spectacular chicken all summer long!

This is seriously the BEST chicken marinade. The results are juicy and outrageously tasty! Add this recipe for the perfect marinated chicken breasts for grilling to your menu ASAP.

Mustard, Garlic, Lime Marinated Chicken Breasts on plate with fork

Mustard, Garlic, Lime Marinated Chicken Breasts

I admit I’m a bit of a food snob. I pore over the bell peppers at the market, looking for the most vibrant, unblemished option. I search out fragrant berries and open the packages one by one to find the most perfect, unmarred fruit. I’m sure the produce folks roll their eyes when they see me coming. When I added these mustard, garlic, lime-marinated chicken breasts to our dinner menu, I was picky about the meat I chose.

Air chilled chicken is a must, but I also recommend looking for organic, free-range and antibiotic-free. After picking out the best quality chicken within your budget, using the best chicken marinade is key. My family loved this simple combination of lime, mustards, brown sugar, and cider vinegar. And I loved how simple it was to throw together!

Overhead view of Mustard, Garlic and Lime Marinated Chicken Breasts on plate

Can I Marinate Chicken?

Yes! Though a simple dusting of salt and pepper is delicious, using a marinade helps flavor your chicken and keep it moist.

First, add the thawed chicken breasts to a gallon Ziploc bag filled with the marinade. Next, remove any excess air, seal the bag and agitate it to coat the chicken thoroughly. Pop the bag into the fridge to soak up the delicious flavors for about 6 hours, flipping at least once.

This marinade mixture of cider vinegar, lime juice, Dijon and grainy mustard, garlic, brown sugar, olive oil plus salt and pepper had 6 hours to infuse into the chicken before I lit our charcoal grill.

Any longer than 6 hours and the acid in the marinade can start to break down the proteins in the chicken. It won’t be a disaster if you go over the 6 hours, but leaving your boneless chicken in the marinade for a few days is not advised. Bone-in, skin-on chicken breasts are a bit heartier.

Tips for Marinating Chicken

  • First up, buy good quality chicken. I go to my meat market where they trim the boneless skinless chicken breasts so they’re ready to go. You can also purchase organic chicken breasts at the grocery store at the meat counter or prepackaged out of the case, but make sure to check the expiration date. Fresher is better.
  • Brining or marinating chicken allows for flavors to infuse into the chicken meat by the process of osmosis. Remember high school chemistry? Or have you tried to forget?! Anyway, soaking your chicken in a flavorful marinade will help tenderize as well as add lovely nuances.
  • PRO-Tip: Check your marinade for these components: Acid, like citrus juice or vinegar. Oil, not too much or your fire will flare up! Flavorful Ingredients and Aromatics, these will make your chicken stand out, like mustard, garlic, onions, shallots, herbs. Salt or salty liquids like soy, Worcestershire. These are needed for the osmosis process! Salt is a known flavor enhancer, too.
  • Beef, pork and lamb can handle longer marinating time. Chicken only needs about 6 hours and seafood much less.
  • Bring your chicken out of the refrigerator about 30 minutes before grilling to take the chill off.  The chicken will cook more evenly if not icy cold. If using a gas grill, preheat to medium, about 425º.
  • Because of the oil and bit of sugar in the marinade, your chicken can char or fire flare up easily. Indirect heat works best, especially with a charcoal fire where you can’t just turn down the heat.
  • With a charcoal grill, have the coals to one side so the chicken can be cooked over the less fiery area. 
  • Cook your chicken to an internal temperature of about 160º as there will be some carryover cooking time.
  • Let the grilled chicken rest under foil for 5-10 minutes, then serve! Such an easy, delicious option for our evening meal!
Mustard, Garlic, Lime Marinated Chicken Breasts collage

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Mustard, Garlic, Lime Marinated Chicken Breasts

Mustard, Garlic, Lime Marinated Chicken Breasts

These Mustard, Garlic, Lime Marinated Chicken Breasts will rock your world. Tender and flavorful, you’ll want to grill this spectacular chicken all summer long!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 8 servings


  • 1/4 cup cider vinegar
  • 1 1/2 tablespoons whole grain mustard
  • 1 1/2 tablespoons Dijon mustard
  • 3 cloves garlic, peeled and minced
  • Juice of one lime
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons salt
  • 6 tablespoons olive oil
  • Freshly ground black pepper to taste
  • 6-8 boneless, skinless chicken breast halves


  1. In a gallon zip lock bag, thoroughly mix all marinade ingredients. Place chicken in the mixture. Cover, and marinate the chicken in the refrigerator 6 hours or overnight.
  2. Grill chicken till no longer pink inside. If using charcoal, use indirect heat as the oil and sugar will burn quickly. You may boil leftover marinade to serve alongside chicken.


Note: Chicken must be cooked to an internal temperature of 170 degrees for boneless products and 180 degrees for bone in chicken products.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 339Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 102mgSodium: 597mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 38g
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69 comments on “Mustard, Garlic, Lime Marinated Chicken Breasts”

  1. I love a simple marinade like this one but tend to often head towards a terriyaki type marinade on busy nights! Going to try this ASAP!

  2. I feel so much better now! I thought I’m the only one who opens the berry containers at the store before deciding which one to buy!
    Your chicken dinner looks perfect may it be on a busy week night or a fancy dinner with friends and family!

  3. Love the flavors in your chicken; mustard and brown sugar = yum!! I often cheat and use bottled salad vinaigrettes as marinades. I am such a slacker when it comes to dinner.

  4. Thank goodness we don’t shop at the same market as I shop just like you. I probably went through 20 baking potatoes today to just find one that was totally unblemished. 😀 You chicken breasts sound terrific especially as mustard is one of my favorite condiments.

  5. No steroids or growth hormones? Courtesy of Liz at That Skinny Chick Can Bake, I’m now a Tyson chicken fan! Of course, you know I’m already a fan of your recipes =) P.s. Being picky about perfect produce just means you care to serve the very best for your family, right?

  6. Love easy recipes. This is wonderful, just put everything in a ziplock and wait to do their job. 🙂 One of my favorite recipes.

  7. What a flavorful dish, Liz! I’m also a big fan of Tyson chicken!

  8. I love this combination and love you added mustard!! This looks amazing, can’t wait to try it!

  9. I have always been a fan of marinating chicken in garlic suaue or teriyaki sauce.

  10. I tweeted with twitter id @yarbr012 :

  11. I’m not normally big on chicken breast, but this looks like it’ cooked perfectly!

  12. I haven’t found much you can’t use as chicken marinade. My favorite is a little bit of lemon or lime juice, Italian dressing, and a little pineapple juice.

  13. My favorite marinade involves lime (zest and juice), cilantro, honey and garlic!

  14. My favorite chicken marinades all have ginger in them.

  15. My favorite chicken marinade is using a bottle of Italian-style salad dressing. Tastes great!

  16. Chicken is our go to for evening meals, so easy to prepare a quick stir fry with it.

  17. Olive oil and montreal chicken spice

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