Grilled Honey Mustard Chicken (Printer-Friendly)
Juicy grilled chicken with a tangy-sweet honey mustard glaze, perfect for barbecues and weeknight meals.
# 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
# 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 well combined.
02 - Transfer 2 tablespoons of the marinade to a small container and set aside 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, ensuring 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 an 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. Grill the chicken for 6 to 7 minutes per side, brushing with the reserved marinade during the final few minutes, until the internal temperature reaches 165°F and juices run clear.
06 - Transfer the chicken to a cutting board and let it rest for 5 minutes. Garnish with chopped fresh parsley if desired and serve immediately.
# Expert Advice:
01 -
- The double mustard trick, combining Dijon with whole grain, creates layers of tang that sink deep into every bite.
- Marinating does almost all the work for you, so you can focus on the grill and your guests instead of babysitting a stove.
02 -
- Discard every drop of used marinade because it has been sitting on raw poultry and is no longer safe for anything.
- If your honey has crystallized in the pantry, a quick fifteen second zap in the microwave makes it pourable and smooth again before mixing.
03 -
- Pound the chicken breasts to an even thickness before marinating so you never deal with thick ends that are underdone while thin ends dry out.
- Start grilling presentation side down first, because the first side gets the most attractive grill marks and you want those facing up when you serve.