Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette

Directions

Whisk together the Dijon mustard, ground coriander, 1 T lemon juice, and 3 T olive oil to make a marinade for the chicken. Trim visible fat and tendons from chicken breasts and trim them slightly so they’re close to the same thickness if needed. Season chicken with salt and fresh ground black pepper. 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. 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. 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. 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 45 degress 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. 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 4-5 minutes more. If you have an instant-read meat thermometer, chicken should be cooked to an internal temperature of 165F/75C. Remove chicken to a clean cutting board and let it rest 5-10 minutes, covering with foil if desired. While chicken rests, wash and dry basil, then cut into thin strips and finely chop. 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. 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.