Grilled Honey Mustard Chicken (Print Page)
Juicy chicken marinated in sweet-tangy honey mustard sauce, grilled to golden perfection for a satisfying meal.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Honey Mustard 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 fresh lemon juice
07 - 2 cloves garlic, minced
08 - 1 teaspoon paprika
09 - 1/2 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
→ Garnish
11 - 1 tablespoon chopped fresh parsley
# Directions:
01 - In a medium mixing bowl, whisk together the Dijon mustard, whole-grain mustard, honey, olive oil, apple cider vinegar, minced garlic, paprika, kosher salt, and black pepper until smooth and fully combined.
02 - Transfer 2 tablespoons of the marinade to a small container and set aside. This will be used for basting the chicken during grilling.
03 - Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the remaining marinade over the chicken, turning each piece to ensure even coating. 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 an outdoor grill or grill pan to medium-high heat (approximately 375°F to 400°F). Lightly oil the 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 hot grill and cook for 6 to 7 minutes per side. During the last few minutes, baste the chicken with the reserved marinade using a pastry brush. Cook until the internal temperature reaches 165°F and juices run clear.
06 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh parsley if desired and serve immediately.
# Expert Tips:
01 -
- The double mustard trick, Dijon for depth and whole grain for texture, creates a crust that people genuinely compliment every single time.
- It transforms basic chicken into something dinner party worthy with almost no effort.
02 -
- Never reuse the marinade that touched raw chicken, and always reserve your basting portion before the meat goes in.
- An instant read thermometer is the single tool that will save you from dry, overcooked breasts more reliably than any timer.
03 -
- Pound the chicken to an even half inch thickness before marinating and every piece will finish cooking at the same time with no dry edges.
- Patting the chicken slightly dry right before grilling helps the marinade caramelize rather than steam.