- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard (such as Clovis®)
- 1 tablespoon mustard seeds
- 1 tablespoon honey
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 5 skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- Mix olive oil, lemon juice, Dijon mustard, mustard seeds, honey, black pepper, and allspice together in a bowl.
- Cut small slits in a crosswise-pattern in each chicken breast to help the mustard marinade soak into the chicken. Add chicken to the mustard marinade; toss to coat. Cover bowl with plastic wrap and refrigerate for 6 hours.
- Remove chicken from marinade and sprinkle with salt. Discard the leftover marinade.
- Lightly oil a grill pan and place over medium-high heat.
- Cook chicken in the grill pan until no longer pink in the center and juices run clear, about 7 minutes per side.