Grilled Honey Mustard Chicken (Printable version)

Tender chicken marinated in sweet-tangy honey mustard sauce, grilled golden and juicy every time.

# 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:

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 - Set aside 2 tablespoons of the prepared marinade in a small bowl. This will be used later for basting the chicken on the grill.
03 - Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the remaining marinade over the chicken, making sure every 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 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. Place the chicken on the hot grill and cook for 6 to 7 minutes per side, basting with the reserved marinade during the final few minutes of cooking. The chicken is done when 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 Advice:

01 -
  • The double mustard trick creates layers of flavor that taste like you spent far more effort than fifteen minutes of prep.
  • It turns plain chicken into something people genuinely request by name at every cookout you host.
02 -
  • Never reuse marinade that has touched raw chicken for anything else, which is why you save some plain glaze at the start.
  • If your honey is thick and crystallized, warm it briefly in the microwave so it blends smoothly into the mustard instead of clumping.
03 -
  • The longer you marinate the better the flavor penetrates, but even thirty minutes on the counter while you prep the grill makes a noticeable difference.
  • Brush the reserved glaze on during the final two minutes of grilling so the sugars caramelize without burning.

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