Grilled Honey Mustard Chicken (Printable Version)

Juicy chicken breasts grilled with a tangy-sweet honey mustard glaze, perfect for weeknights or cookouts.

# Ingredient List:

→ 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:

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 - 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 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 your 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 any 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 few minutes of cooking. The chicken is done when juices run clear and the internal temperature reaches 165°F.
06 - Transfer the chicken to a platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish with freshly chopped 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 tastes like it came from a restaurant.
  • It genuinely improves the longer it sits, so you can prep it in the morning and forget about it until dinner.
02 -
  • Never reuse marinade that has touched raw chicken for anything else, which is why saving some separately before marinating matters.
  • If your grill runs hot, keep a close eye on the honey, it can go from beautifully caramelized to burnt in under a minute.
03 -
  • Take the chicken out of the fridge 20 minutes before grilling so it cooks evenly from edge to center.
  • If you can find a local honey at a farmers market, the floral notes come through in the glaze in a way supermarket honey never does.

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