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Whenever I make honey mustard chicken on the grill, it’s a go-to for busy nights or fun weekends outside. Thanks to a marinade bursting with sweet tang, simple chicken breasts end up juicy and loaded with flavor. Grilling or baking both work, but either way, everyone asks for seconds.
This started because I needed something quick when my buddy’s family dropped by one spring night. Everybody raved, so I just kept making it part of my usual meals from then on.
Tasty Ingredients
- Black pepper: Go for freshly ground so you get that bold kick since old pepper just tastes bland
- Dried thyme: Brings in earthy flavors double check the herbs are still good
- Salt: Keeps everything savory and rounds out all those flavors
- Paprika: Pick a smoky, sweet kind for best color and pop avoid flavorless store brands
- Onion powder: Deep, savory notes come from using a fresh bottle
- Garlic: Chop up fresh cloves for punchy aroma skip those jarred versions
- Soy sauce: Toss in naturally brewed for just the right hint of umami and to balance that sweetness
- Olive oil: A good drizzle of quality extra-virgin for lovely moisture and body
- Lemon juice: Squeeze a lemon yourself makes all the difference forget the bottled kind
- Dijon mustard: Smooth, classic Dijon is perfect for a sharp, tangy zing
- Honey: Real deal honey all the way local if you can get it for awesome depth
- Chicken breasts: Boneless skinless soaks everything up and cooks up super even
Simple Step-by-Step Directions
- Rest and Serve:
- After you grill, pop the chicken on a plate and loosely cover with foil let it sit for five minutes That way everything stays juicy Slice it up how you want and spoon any saved sauce over top
- Grill the Chicken:
- Get rid of any extra marinade and pop each breast on the hot grill Just lay them out, close that lid, then let it go for five to seven minutes Flip once, don’t press down You want to hit seventy-four degrees Celsius in the thickest part
- Prepare the Grill:
- Fire up your grill to medium high, shoot for around one ninety to two oh five Celsius Scrub and oil the grates so nothing sticks later
- Marinate the Chicken:
- Drop the chicken breasts into a shallow pan or a sturdy zip-bag Pour in the marinade make sure they’re coated everywhere Cover it or zip it closed Give a little toss to cover Chill in the fridge for thirty minutes, or even overnight if you want deeper flavor
- Make the Marinade:
- In a big bowl add your honey Dijon mustard olive oil lemon juice soy sauce minced garlic onion powder paprika salt pepper and thyme Mix it all with a whisk till super smooth and the honey is mixed in nicely
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I really love how the honey bubbles up and gets sticky on the grill bars so each chunk ends up with those nice stripes and a glossy finish. Sometimes my kids want a second helping of dipping sauce, so I just whip together some extra honey mustard on the side for fun.
How to Store Leftovers
Leftover chicken? Just put it in an airtight box and stash in the fridge. It'll be good for three days. Cut up the chicken ahead so it’s easy to toss into salads or sandwiches when you’re hungry. Skip keeping any marinade that touched raw chicken keep a bit aside beforehand if you want extra for serving.
Ingredient Swaps
No Dijon? Try spicy brown mustard if you want more bite. If you run out of honey, use maple syrup for a new twist. Prefer dark meat? Boneless thighs are awesome but need a sprinkle more time on the grill. Gluten-free? Just swap for tamari or gluten free soy sauce and you’re set.
Ways to Serve
Slice the chicken on top of a huge salad for a quick meal. It’s also tasty wrapped with fresh veggies or dropped into a quinoa bowl loaded with roasted stuff. If you’re grilling for a crowd, it goes great with a cob of corn and chilled potato salad on the side.
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Fun Fact
Honey mustard draws from old-school European sauces but caught on big in American kitchens thanks to that mix of tang and sweet. You’ll spot it at backyard gatherings in the South and just about anywhere folks serve chicken across the States.
Recipe FAQs
- → How long can I leave the chicken soaking?
Give it a half hour minimum in the marinade for flavor, but letting it chill up to eight hours in the fridge makes it even tastier and softer.
- → What if I don’t have a grill?
No grill? No problem. Pop the chicken in a 200°C oven for about 20 to 25 minutes or cook it in a pan on medium heat until cooked through.
- → What’s the best inside temp?
Make sure the thickest part of the chicken gets to 74°C—that keeps it safe and still juicy.
- → Any good ways to use the extras?
Leftover chicken is awesome tossed into wraps, salads, or sandwiches for a speedy meal next day.
- → Can I use the marinade again?
Skip reusing marinade that’s touched raw chicken—only fresh, untouched marinade is safe to drizzle at serving.