Description
This Grilled Honey Mustard Chicken recipe features juicy, tender chicken breasts marinated and basted in a flavorful honey mustard sauce. Perfectly grilled to create a slightly charred exterior with a sweet and tangy glaze, it's an easy and delicious dish ideal for summer barbecues or a quick weeknight dinner.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Freshly ground pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
For the Sauce
- ¼ cup honey
- 2 tablespoons butter, melted
- 1 tablespoon dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon wholegrain mustard
- 2 teaspoons hot sauce, optional
- ½ teaspoon white vinegar
- ⅛ teaspoon paprika
Instructions
- Preheat the grill: Preheat your gas grill to medium-high heat to ensure it is hot enough for proper searing.
- Season the chicken: Season the chicken breasts with salt, freshly ground pepper, garlic powder, onion powder, dried thyme, and dried basil. Set aside to allow the flavors to settle.
- Prepare the honey mustard sauce: In a mixing bowl, whisk together honey, melted butter, dijon mustard, yellow mustard, wholegrain mustard, hot sauce if using, white vinegar, and paprika until the sauce is smooth and well combined.
- Reserve basting sauce: Remove ¼ cup of the honey mustard sauce into a separate bowl for basting while keeping the rest for dipping when serving.
- Oil the grill grates: Brush the grill grates lightly with vegetable oil to prevent sticking and help achieve grill marks.
- Initial grilling: Place the chicken breasts on the grill and cook for 2 minutes on one side, then flip and grill for 2 minutes on the other side to brown the chicken.
- Baste the chicken: Brush the chicken breasts all over with half of the reserved honey mustard basting sauce to add flavor and moisture.
- Continue grilling: Close the grill lid and cook the chicken for 7 minutes, then uncover, flip the chicken, and baste again with the remaining honey mustard sauce. Continue grilling for 5 to 6 minutes more until the chicken reaches an internal temperature of 165˚F.
- Rest the chicken: Remove the chicken from the grill and transfer it to a cutting board. Let it rest for 8 minutes to redistribute juices and ensure tenderness.
- Serve: Slice the chicken breasts and serve them warm with the reserved honey mustard dipping sauce.
Notes
- If you don’t have a grill, you can cook the chicken in a grill pan on the stovetop or bake it in the oven at 400°F for about 20-25 minutes, basting with sauce halfway through.
- The hot sauce is optional and can be omitted to make the sauce milder.
- Use a meat thermometer to ensure the chicken is fully cooked and juicy without overcooking.
- Letting the chicken rest before slicing is important for keeping it moist.
- Serve with a side of grilled vegetables or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 90 mg
