Grilled Honey Mustard Chicken (Printable Version)
Juicy grilled chicken marinated in a sweet-tangy honey mustard sauce, perfect for weeknights or barbecues.
# What You'll 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
# Directions:
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 - Measure out and set aside 2 tablespoons of the marinade to use later for basting the chicken on the grill.
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 outdoor grill or grill pan to medium-high heat. 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 final few minutes, baste the chicken 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.
# Expert Hints:
01 -
- The two mustard trick creates layers of tang that a single mustard never could.
- It turns plain chicken into something that tastes like you spent all day on it.
02 -
- Never reuse the marinade that touched raw chicken for anything else, which is why you save some separately before marinating.
- Chicken thighs work beautifully here and are even harder to overcook if you are nervous about dry breasts.
03 -
- The longer you marinate the better, but even thirty minutes at room temperature will give you decent flavor.
- Brush the reserved marinade on generously during the last two minutes for the best caramelized finish.