Grilled Honey Mustard Chicken (Printable)

Juicy chicken marinated in tangy honey mustard, grilled golden. A summer barbecue favorite.

# 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

# Directions:

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 fully combined.
02 - Measure out 2 tablespoons of the marinade and set aside in a small bowl. This will be used to baste 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, making sure every piece is evenly coated. 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. 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. During the last few minutes, baste the chicken with the reserved marinade. Cook until the internal temperature reaches 165°F and the juices run clear.
06 - Transfer the chicken to a plate or cutting board and let it rest for 5 minutes. Garnish with chopped fresh parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • The double mustard trick, Dijon for smoothness and whole grain for texture, creates a glaze that feels restaurant quality with zero fuss.
  • You can marinate it in the morning and have dinner on the table in fifteen minutes once the grill is hot.
  • It is naturally gluten free so you never have to stress about dietary needs at a cookout.
02 -
  • Never reuse marinade that has touched raw chicken, it is not worth the risk no matter how delicious it looks.
  • The sugar content in honey means the chicken can go from beautifully caramelized to burnt in about thirty seconds, so watch it closely during those final minutes.
03 -
  • Pound the chicken to an even half inch thickness before marinating and every piece will cook in the same window, eliminating the classic problem of one dry breast and one undercooked one.
  • Let the chicken sit at room temperature for fifteen minutes before grilling so the chill comes off and it cooks more evenly from edge to edge.

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