Normal top-down shot showing juicy caper Dijon chicken thighs arranged on a white ceramic plate, golden brown crust with flecks of capers and lemon zest, finished with fresh parsley.

Caper Dijon Marinade

July 6, 2025

By Millie Pham

Let’s make something bright and bold

This Caper Dijon Marinade is one of those recipes that feels super fancy but is actually crazy simple. It’s tangy, savory, and just the right amount of sharp from Dijon mustard. Capers add a salty punch that wakes up the whole dish. I first used this marinade on grilled chicken breasts, and it totally transformed them. Since then, I’ve used it on salmon, shrimp, and roasted veggies—it never fails to deliver big flavor.

You’ll love how the mustard, lemon, and capers work together to create something that tastes like you spent hours on it—but it only takes 5 minutes to throw together.

Why I Love This Recipe

This is one of my favorite flavor-packed marinades. Here’s why:

Super quick to mix up: Just whisk and go.
Bright, tangy, and savory: Makes plain chicken or fish exciting.
Flexible: Perfect for grilling, roasting, or pan-searing.
Capers add that fancy restaurant flavor.
Pairs with tons of side dishes.

What You’ll Need

2 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp capers, drained and chopped
1 tsp honey
1 tsp garlic powder
½ tsp kosher salt
½ tsp black pepper
1½ to 2 lbs boneless, skinless chicken thighs, salmon fillets, or veggies

Pro Tips

Chop the capers finely so they blend evenly into the marinade.
Use fresh lemon juice, not bottled. The flavor is way brighter.
Let the protein rest in the marinade at least 30 minutes so it soaks up the flavors.
Brush extra marinade on halfway through cooking for even more flavor (if you saved some).
Pairs especially well with seafood like salmon or shrimp.

Tools You’ll Need

Small mixing bowl
Whisk or fork
Measuring spoons
Sharp knife & cutting board (for capers)
Zip-top bag or covered bowl for marinating
Skillet, grill pan, or baking dish

Substitutions and Variations

Swap whole-grain mustard for Dijon for a little more texture.
Use white wine vinegar instead of lemon juice.
Add fresh rosemary or thyme for a herby twist.
Sub maple syrup or agave for honey to keep it vegan.
Works with tofu or tempeh too!

Make-Ahead Tips

Make the marinade 3-4 days ahead and store in the fridge.
Marinate protein overnight for deeper flavor.
Great for meal prep—cook a batch and eat all week.

Instructions

STEP 1: Add the Dijon, Lemon & Oil

In a bowl, add 2 tbsp Dijon mustard, 2 tbsp olive oil, and 1 tbsp fresh lemon juice. Whisk until smooth and creamy.

Dijon mustard, golden olive oil, and fresh lemon juice swirling together in a small glass bowl, creamy yellow color forming as they’re whisked into a smooth emulsion

STEP 2: Add the Capers & Seasonings

Stir in 1 tbsp chopped capers, 1 tsp honey, 1 tsp garlic powder, ½ tsp kosher salt, and ½ tsp black pepper. Whisk until fully blended, with little flecks of caper throughout.

chopped green capers, golden honey, and powdered seasonings sprinkled over the creamy Dijon lemon mixture, caper flecks and pepper visible as they’re whisked in.

STEP 3: Coat the Chicken

Add 1½ to 2 lbs boneless, skinless chicken thighs to the bowl. Toss to coat every piece evenly in the thick, creamy marinade.

STEP 4: Marinate the Chicken

Cover the bowl tightly with plastic wrap or place everything in a zip-top bag. Refrigerate for at least 30 minutes, or overnight for more flavor.

a glass bowl filled with caper Dijon-marinated chicken thighs, covered with clear plastic wrap, with a few caper flecks visible through the creamy sauce.

STEP 5: Cook the Chicken (Pan-Fry Recommended)

Remove the chicken from the marinade, letting excess drip off. Cook in a skillet over medium heat for 6–7 minutes per side, until golden brown and cooked through.

marinated chicken thighs sizzling in a cast iron skillet, creamy Dijon marinade caramelizing on the edges, little bits of capers and mustard forming a golden crust.

STEP 6: Rest & Serve

Transfer the cooked chicken to a plate and let it rest for 5 minutes. Sprinkle with fresh parsley or lemon zest if you like. Serve warm.

Leftovers + Storage

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently in a skillet or microwave.
Delicious cold on salads or in sandwiches.

Why This Recipe Works (Quick Science)

Dijon mustard emulsifies with oil and lemon juice to coat the chicken evenly.
Capers add saltiness and umami, balancing the brightness of the lemon.
Honey helps the marinade caramelize when cooked, adding just a little sweetness.
Lemon juice tenderizes the chicken and keeps it juicy.

Meal Plan Ideas

Serve with roasted potatoes and green beans.
Build a grain bowl with quinoa, cucumber, and olives.
Toss cold chicken in a leafy green salad.
Serve on a sandwich with arugula and roasted red peppers.
Pair with grilled asparagus and couscous.

Common Mistakes

Using too much mustard: Makes the marinade overly sharp. Stick to 2 tbsp.
Skipping the marinate time: The flavor won’t have time to soak in.
Overcooking the chicken: This marinade browns quickly—keep the heat medium.
Not chopping the capers small enough: They should blend, not stay whole.

What to Serve With

Lemon roasted potatoes
Steamed asparagus
Herby couscous
Greek orzo salad
Garlic sautéed green beans

FAQ

Q: Can I bake the chicken instead of pan-frying?
A: Yes! Bake at 400°F for about 20–25 minutes until it reaches 165°F inside.

Q: Can I use this on fish?
A: Absolutely. It’s fantastic on salmon or cod—marinate 15–20 minutes, then bake or pan-sear.

Q: What if I don’t have capers?
A: Try finely chopped green olives or leave them out—it’ll still be tasty, just less salty.

Q: Can I make this vegan?
A: Yes—use tofu or tempeh instead of chicken, and swap honey for maple syrup.

Let’s Wrap This Up

And that’s the Caper Dijon Marinade—quick, easy, and full of zippy flavor. I hope it brings a little brightness to your next meal. Leave a comment if you try it and let me know what you paired it with—or hit me up with any questions. Happy marinating!