Grilled Honey Mustard Chicken (Printer-friendly)
Juicy chicken marinated in tangy honey mustard sauce and grilled to smoky, golden perfection.
# 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 Make It:
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 fully combined.
02 - 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 shallow dish. Pour the remaining marinade over the chicken, turning to coat evenly. Seal and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
04 - Preheat the grill 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 excess to drip off. Discard the used marinade. Place the chicken on the grill and cook for 6 to 7 minutes per side, basting with the reserved marinade during the final minutes of cooking. Cook until the internal temperature reaches 165°F and juices run clear.
06 - Transfer the chicken from the grill to a platter and let it rest for 5 minutes. Garnish with chopped fresh parsley and serve immediately.
# Expert Tips:
01 -
- The double mustard trick, Dijon for smoothness and whole grain for texture, creates a crust that caramelizes into something almost candy like on the grill.
- It genuinely works on a Tuesday night with no planning, as long as you can spare an hour for marinating while you do other things.
02 -
- Never reuse the marinade that touched raw chicken for anything, the reserved portion is your only safe basting liquid.
- If your chicken breasts are thick, pound them between plastic wrap to about three quarters of an inch or you will burn the outside before the center cooks through.
03 -
- Take the chicken out of the fridge twenty minutes before grilling so it cooks evenly instead of being cold in the center.
- If the honey starts to blacken too fast on the grill, move the chicken to a cooler spot and close the lid, letting indirect heat finish the job.