Grilled Honey Mustard Chicken (Printable)
Juicy grilled chicken with a sweet and tangy honey mustard glaze, perfect for weeknights or cookouts.
# What You Need:
→ 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
11 - 1 tablespoon chopped fresh parsley
# How-To:
01 - In a medium mixing 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 - 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, making sure every piece is evenly 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, baste the chicken with the reserved marinade. 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. Garnish with chopped fresh parsley if desired and serve immediately.
# Expert Tips:
01 -
- The double mustard trick, using both Dijon and whole grain, creates layers of tang that cut right through the honey sweetness.
- It transforms basic chicken breasts into something that tastes like you spent all day when really you just stirred a quick marinade.
02 -
- Discard every drop of used marinade because it has touched raw chicken and is not safe for anything else.
- Thicker chicken breasts can hide cold spots inside, so pound them to a uniform half inch thickness before marinating for the most reliable results.
03 -
- If your grill has hot spots, move the chicken around rather than leaving it in one place and hoping for the best.
- A chilled Sauvignon Blanc or a fruity rose pairs wonderfully and makes the whole meal feel like a proper summer dinner party.