Grilled Honey Mustard Chicken (Print View)
Juicy chicken marinated in tangy honey mustard sauce, grilled to golden perfection for a satisfying meal.
# 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 Steps:
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 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 each 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 (approximately 375°F to 400°F). 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 of grilling, brush the chicken generously with the reserved marinade. Cook until the internal temperature reaches 165°F and juices run clear.
06 - Transfer the grilled chicken to a platter 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 dual mustard trick creates layers of tang you simply cannot get from one alone.
- It turns boring weeknight chicken into something that tastes like you tried much harder than you actually did.
02 -
- Never reuse the marinade that touched raw chicken for anything else. That is a one way ticket to food poisoning.
- The sugar in honey burns fast, so keep a close eye on the chicken during the last few minutes of grilling and move it to a cooler spot if it darkens too quickly.
03 -
- Marinate the chicken in the morning before work and by dinner time it will be deeply flavorful with zero extra effort.
- If your grill grates are well oiled and hot, the chicken will release naturally when it is ready to flip, so do not force it.