Grilled Garlic-Dijon Chicken & Grapes is easy enough for a weeknight dinner and sophisticated enough for company!
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5 from 3 votes

Grilled Garlic-Dijon Chicken & Grapes

Grilled Garlic-Dijon Chicken & Grapes is easy enough for a weeknight dinner and sophisticated enough for company! It's the best of both worlds!
Course Main Dish
Cuisine American
Prep Time 2 hours 5 minutes
Cook Time 15 minutes
Total Time 2 hours 20 minutes
Servings 4 servings
Calories 421kcal
Author Julie Espy



  • 2 large chicken breasts cut in half horizontally to create 4 thin breast pieces
  • 2 tablespoons dijon mustard
  • 2 garlic cloves crushed
  • 1 1/2 cup milk divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1 pound red grapes rinsed and dried
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 clove garlic crushed


  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • Reserved chicken marinade
  • Fresh parsley finely chopped



  • Place the chicken breasts in a gallon-sized Ziploc bag.
  • In a medium bowl, whisk together the dijon mustard, garlic and 1 cup of milk.
  • Pour 1/2 cup of the milk mixture over the chicken. Seal and the bag (making sure to get the air out) and place in the fridge. Let sit for 2+ hours so the chicken can marinate.
  • Add 1/2 cup milk to the remaining marinade, cover, and refrigerate for later. (I usually stick mine in a mason jar so I can shake to mix it.)


  • In a medium mixing bowl, whisk together the olive oil, balsamic vinegar, and garlic until well the oil and vinegar are combined.
  • Add the grapes to the bowl and toss to coat.
  • Preheat your medium-high heat (or get your coals ready if you're using a charcoal grill). Oil your grill.
  • Remove the chicken from the marinade and place on the grill. Cook for 3 to 4 minutes per side or until the center is no longer pink.
  • When the chicken is almost done, place the grapes on the grill. (You can separate them into 4 bunches before grilling if you prefer, or grill the big bunch at once.) Grill the grapes for 30 seconds to 1 minute per side. The grapes should have a nice sear and blister a little. Remove the grapes and return them to the marinade bowl.
  • Remove the chicken from the grill and loosely cover with foil.


  • Place a medium saucepan over medium-high heat. Melt the butter, and then whisk in the flour to create a roux. Cook for 1 minute.
  • Stir your reserved chicken marinade, and slowly whisk the marinade into the roux.
  • Continue to cook until the sauce beings to thicken and bubble, whisking often.
  • Plate the chicken, spoon the sauce over the chicken and sprinkle with some fresh parsley if desired. Remove the grapes from the marinade (letting the excess drop off a bit first) and plate with the chicken. Serve immediately.


I pretty much always use a microplane to grate my garlic to a fine, crushed garlic texture. It distributes the garlic better and helps to make sure no one bites into a piece of garlic that might ruin the flavor.


Calories: 421kcal | Carbohydrates: 29g | Protein: 28g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 554mg | Potassium: 782mg | Fiber: 1g | Sugar: 23g | Vitamin A: 285IU | Vitamin C: 5.7mg | Calcium: 134mg | Iron: 1.2mg