In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red capsicum, salt and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl and marinate at least 20 minutes in the refrigerator.
Preheat barbecue for high heat.
Lightly oil barbecue grate. Drain and discard marinade from the bowl and place chicken on the barbecue. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.
This was a quick and easy recipe to make. Instead of red capsicum I used yellow because I didn't have any red. I also used tenderloins and I grilled it in the oven. After it was cooked I put the marinade back over the chicken and served it up with Spinach Fettucine. My husband thought it was delicious! - 29 Nov 2015