Grilled Honey Mustard Chicken

Grilled honey mustard chicken is always a hit in my house for weeknight dinners and summer get-togethers. The honey mustard marinade adds a sweet and tangy finish while making the chicken juicier and more flavorful. Whether you grill or bake it, this recipe transforms basic chicken breasts into something everyone looks forward to.

I started making this one spring when my friend’s family showed up for an impromptu barbecue. It was such a crowd pleaser I have kept it in my meal plan rotation ever since.

Ingredients

• Chicken breasts: boneless and skinless they cook evenly and soak up the marinade easily
• Honey: choose real honey for natural sweetness look for local varieties at the market
• Dijon mustard: gives the marinade a balanced tangy flavor always use smooth Dijon for best texture
• Lemon juice: fresh squeezed brings brightness bottled juice just does not taste as fresh
• Olive oil: good quality extra virgin helps with moisture and flavor
• Soy sauce: balances the sweet and adds a bit of umami stick with a naturally brewed soy sauce
• Garlic: fresh garlic cloves minced for sharp and aromatic undertones avoid pre chopped for best taste
• Onion powder: adds savory depth use a fresh jar for strong flavor
• Paprika: choose a good sweet smoked paprika for color and flavor not the mildest grocery store jar
• Salt: keeps the flavors balanced and brings out the savory
• Dried thyme: gives a hint of earthiness always check your herbs for freshness
• Black pepper: fresh ground gives the best kick old pepper loses its aroma fast

Step-by-Step Instructions

Make the Marinade:

In a large bowl combine honey Dijon mustard olive oil lemon juice soy sauce finely chopped garlic onion powder paprika salt pepper and dried thyme Use a wire whisk and keep stirring until the marinade is fully smooth and the honey is dissolved

Marinate the Chicken:

Place the chicken breasts in a large shallow dish or a sturdy zip top bag Pour the marinade all over making sure every piece of chicken is well coated Cover the dish or seal the bag Shake and turn gently so everything gets covered Let it chill in the fridge at least thirty minutes overnight is even better

Prepare the Grill:

Set your outdoor grill to medium high heat about one hundred ninety to two hundred five degrees Celsius Clean and brush a little oil on the grates to help prevent sticking

Grill the Chicken:

Remove the chicken from marinade and gently shake off excess Arrange the breasts evenly on the hot grill Close the lid and cook about five to seven minutes before flipping Only turn once and do not press down This helps keep the chicken juicy Grill until the internal temperature reaches seventy four degrees Celsius

Rest and Serve:

Move the hot chicken to a plate and let it rest for five minutes tented loosely with foil if you wish Resting keeps all the juice inside Slice and serve as you like and spoon on extra honey mustard if you have saved some from the start

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My favorite part is how the honey caramelizes on the grill so every piece gets gorgeous grill marks and a sweet sticky glaze. Sometimes my kids ask for extra dipping sauce and I whip up a little more honey mustard on the side as a treat.

Storage Tips

If you have leftovers store the cooked chicken in an airtight container in the refrigerator. It will stay fresh for up to three days. Make sure to slice the chicken for easier use in salads or sandwiches later. Do not keep any marinade that came into contact with the raw chicken only reserve extra sauce prepared separately.

Ingredient Substitutions

You can swap Dijon mustard for spicy brown if you want more kick. Maple syrup works in place of honey for a different sweetness. Boneless chicken thighs taste great if you prefer dark meat but might need a little more time on the grill. Gluten free soy sauce or tamari makes this friendly for those who do not eat wheat.

Serving Suggestions

Serve this chicken sliced over a big green salad for a summer dinner. It is also great in wraps with fresh lettuce and tomato or tucked into grain bowls with quinoa and roasted vegetables. For a barbecue spread pair with grilled corn on the cob and potato salad.

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Cultural Context

Honey mustard has roots in classic European mustard sauces and became popular in American kitchens for its balanced sweet tang. It shows up at Southern cookouts and even fast casual restaurants as one of the most popular chicken marinades in the US.

Recipe FAQs

→ How long should I marinate the chicken?

For best flavor and tenderness, marinate the chicken for at least 30 minutes, but up to eight hours in the refrigerator is ideal.

→ Can I cook the chicken without a grill?

Absolutely! Bake the chicken at 200°C for 20–25 minutes or cook it on a stovetop skillet over medium heat until done.

→ What’s the ideal internal temperature?

Cook the chicken until it reaches an internal temperature of 74°C to ensure it’s safe and juicy.

→ How can I use leftovers?

Leftover chicken is great for sandwiches, salads, or wraps, making a quick and tasty meal the next day.

→ Should I reuse the marinade?

Don’t use marinade that’s been in contact with raw chicken. Only use reserved fresh marinade for serving.