Honey Mustard Chicken (Print Version)
Honey mustard marinated chicken breasts grilled until juicy and caramelized for a sweet and savory main everyone will dig.
# Ingredients:
→ Chicken
01 -
4 skinless boneless chicken breast pieces
→ Honey Mustard Marinade
02 -
1 teaspoon paprika
03 -
0.5 teaspoon ground black pepper
04 -
80 millilitres honey
05 -
80 millilitres Dijon mustard
06 -
30 millilitres olive oil
07 -
15 millilitres lemon juice (fresh is best)
08 -
10 millilitres soy sauce
09 -
3 garlic cloves, chopped nice and small
10 -
0.5 teaspoon salt
11 -
0.5 teaspoon dried thyme
12 -
0.5 teaspoon onion powder
# Steps:
01 -
Grab a big bowl. Toss in lemon juice, Dijon mustard, honey, olive oil, soy sauce, your chopped up garlic, paprika, onion powder, thyme, salt, and black pepper. Whisk everything together until it all looks smooth and blended.
02 -
Drop your chicken breasts into a large dish or zip bag. Pour all that marinade in, making sure every piece is covered. Seal it up or cover the dish, then let it chill in your fridge for at least half an hour, or even all day if you want extra flavor.
03 -
Get your grill nice and hot at medium-high (around 190 to 205°C). Brush a little oil over the grates so nothing sticks.
04 -
Take the chicken out of the marinade, shake off the extra sauce. Throw the chicken on the hot grill for about 5–7 minutes per side. Don’t squish them down, just let them cook until the inside hits 74°C.
05 -
Move the chicken onto a plate and let it sit for 5 minutes before you dig in. Want more sauce? Go ahead and serve with some extra honey mustard on the side.
# Notes:
01 -
Letting the chicken soak for hours makes it taste way better and keeps it juicy.
02 -
You don’t have to grill this. Pop it in the oven at 200°C for about 20–25 minutes, or cook it in a skillet if that’s easier.
03 -
Got leftovers? Chop ‘em up and toss in wraps, on salads, or stuff in a sandwich.
04 -
Don’t use any leftover marinade that touched raw chicken. Instead, save some sauce before you start and keep it just for serving.