Grilled Honey Mustard Chicken (Print version)
Juicy chicken marinated in tangy honey mustard, grilled golden. A sweet and savory summer favorite.
# What goes in:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 1/4 cup Dijon mustard
03 - 2 tablespoons whole-grain mustard
04 - 1/4 cup honey
05 - 2 tablespoons olive oil
06 - 2 tablespoons apple cider vinegar (or lemon juice)
07 - 2 cloves garlic, minced
08 - 1 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
→ Garnish (optional)
11 - 1 tablespoon chopped fresh parsley
# Cooking steps:
01 - In a medium bowl, whisk together the Dijon mustard, whole-grain mustard, honey, olive oil, apple cider vinegar, minced garlic, paprika, salt, and black pepper until smooth and well combined.
02 - Measure out and set aside 2 tablespoons of the prepared marinade to use as a basting sauce during grilling.
03 - Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the remaining marinade over the chicken, making sure every piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
04 - Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Place the chicken on the grill and cook for 6 to 7 minutes per side. During the last few minutes, brush with the reserved marinade. Cook until the internal temperature reaches 165°F and the juices run clear.
06 - Transfer the chicken off the grill and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh parsley if desired and serve immediately.
# Tips from flavorandfeast:
01 -
- The dual mustard trick, Dijon for smooth tang and whole grain for little pops of texture, makes this taste like something from a restaurant.
- Marinating does nearly all the work for you, so the actual cooking takes barely fifteen minutes.
02 -
- Never reuse the marinade that touched raw chicken for anything else, only the portion you set aside before adding the meat is safe for basting.
- Undercooked chicken is the one mistake you cannot fix, so invest in an instant read thermometer and check the thickest part of each breast.
03 -
- Pound the chicken breasts to an even thickness before marinating so they cook uniformly and you avoid dried out edges with a raw center.
- Whole grain mustard is the secret weapon here, skipping it and using only Dijon leaves you with a flatter, less interesting sauce.