Description
Grilled Honey Mustard Chicken: Juicy chicken glazed with sweet honey, tangy mustard, and crispy grill marks; perfect for quick BBQs.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts
- 1/3 cup (80ml) Dijon mustard
- 1/4 cup (60ml) honey
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (30ml) apple cider vinegar
- 3 cloves garlic, minced
- 1 tablespoon (15ml) soy sauce
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Step 1: Prepare the Marinade In a medium bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, soy sauce, thyme, paprika, black pepper, and salt until smoothly combined. The mixture should have a cohesive, glossy appearance. Reserve about 1/4 cup of this marinade in a separate container and refrigerate it for basting later – this prevents cross-contamination.
- Step 2: Marinate the Chicken Place your chicken breasts in a ziplock bag or shallow dish and pour the remaining marinade over them. Make sure each piece is thoroughly coated by massaging the marinade into the chicken. Seal the bag or cover the dish and refrigerate for at least 2 hours, though overnight will yield the most flavorful results. Turn the chicken occasionally if possible to ensure even flavor distribution.
- Step 3: Prepare Your Grill Preheat your grill to medium-high heat (about 375-425°F/190-220°C). Clean the grates thoroughly and oil them lightly to prevent sticking. Creating a two-zone fire will give you more control over the cooking process – especially important when working with a sweet marinade like this Grilled Honey Mustard Chicken that can burn quickly.
- Step 4: Grill to Perfection Remove the chicken from the marinade, letting excess drip off. Discard the used marinade. Place chicken on the hotter side of the grill and cook for 4-5 minutes until nice grill marks form. Flip the chicken and grill for another 4 minutes. Then move to the cooler side of the grill, brush with some of the reserved marinade, and continue cooking until the internal temperature reaches 165°F (74°C), about 3-5 more minutes depending on thickness.
- Step 5: Rest and Serve Transfer the Grilled Honey Mustard Chicken to a clean plate and tent loosely with foil. Let it rest for 5-10 minutes before slicing to keep all those flavorful juices inside. For an extra flavor boost, brush with a little more of the reserved marinade just before serving for a glossy, flavorful finish. Serve hot with your favorite sides for a meal that’s sure to impress.