Grilled Honey Mustard Chicken (Printable)

Juicy chicken marinated in tangy-sweet honey mustard, grilled golden for a satisfying meal everyone loves.

# 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 (optional)

# Directions:

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 - Measure out and set aside 2 tablespoons of the 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 each piece evenly. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
04 - Preheat the 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 excess to drip off. Discard the used marinade. Place the chicken on the grill and cook for 6 to 7 minutes per side, brushing with the reserved marinade during the last few minutes, until the internal temperature reaches 165°F and juices run clear.
06 - Transfer the chicken to a platter and let it rest for 5 minutes. Garnish with chopped fresh parsley if desired and serve immediately.

# Expert Tips:

01 -
  • The double mustard trick, Dijon for smoothness and whole grain for texture, creates a crust that nobody expects from such a simple marinade.
  • You can throw it together in fifteen minutes, then let the fridge do the rest while you go about your day.
  • It works just as well on a rainy Tuesday grill pan as it does at a backyard Saturday barbecue.
02 -
  • Never reuse marinade that has touched raw chicken, the reserved portion exists specifically to avoid this mistake.
  • An instant read thermometer is the difference between juicy chicken and a dried out disappointment.
  • If your honey has crystallized, a quick ten second zap in the microwave brings it back to pourable without damaging the flavor.
03 -
  • Letting the chicken rest the full five minutes is not optional, cut early and you will watch flavorful juices bleed onto the board instead of staying in the meat.
  • Pounding the chicken to uniform thickness before marinating ensures every piece finishes cooking at the same moment, saving you from the jagged edges problem entirely.

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