Honey Mustard Grilled Chicken
Honey Mustard Grilled Chicken is juicy, flavorful, sweet, tangy, and wonderfully smoky.A homemade honey mustard marinade gives the chicken rich flavor from the inside out.Garlic, lemon juice, and seasonings add brightness and savory depth.Grilling creates beautiful caramelized edges and delicious grill marks.The recipe is easy enough for a weeknight dinner and impressive enough for guests.Serve it with vegetables, salad, rice, potatoes, or your favorite summer sides.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Honey Mustard Marinade
- ⅓ cup honey
- ¼ cup Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper, optional
Instructions
- Place the chicken breasts on a cutting board. If they are very thick, gently pound them to an even thickness. This helps the chicken cook more evenly and prevents the thinner portions from becoming dry.
- In a bowl, whisk together honey, Dijon mustard, yellow mustard, lemon juice, olive oil, minced garlic, smoked paprika, dried thyme, and cayenne pepper if using.
- Place the chicken in a shallow dish or resealable bag. Pour approximately two-thirds of the marinade over the chicken and turn to coat thoroughly.
- Reserve the remaining marinade separately for serving or brushing during cooking. Do not use marinade that has touched raw chicken unless it is thoroughly cooked first.
- Preheat your grill to medium-high heat, approximately 400–450°F (200–230°C). Clean the grates and lightly oil them if needed.
- Remove the chicken from the marinade and allow excess marinade to drip off. Place the chicken on the hot grill.
- Grill for approximately 5–8 minutes per side, depending on thickness. Turn once or twice as needed for even cooking.
- Cook the chicken until the thickest part reaches an internal temperature of 165°F (74°C).
- If the chicken is browning too quickly, move it to a cooler area of the grill and continue cooking with indirect heat.
- Transfer the grilled chicken to a clean plate and allow it to rest for about 5 minutes. Resting helps the juices redistribute throughout the meat.
- Brush the cooked chicken with the reserved clean honey mustard sauce and garnish with fresh parsley or thyme if desired.
Notes
- Chicken breasts: Choose pieces with similar thickness so they cook evenly.
- Honey: Honey adds sweetness and helps create caramelized grill marks.
- Mustard: Dijon provides tanginess, while yellow mustard adds classic mustard flavor.
- Marinating: Even 30 minutes adds flavor, although longer marination within the recommended range gives a deeper taste.
- Honey burns easily: Keep a close eye on the chicken while grilling.
- Use a thermometer: Internal temperature is the most reliable way to determine doneness.
- Reserve sauce: Always keep unused sauce separate from the raw chicken marinade.
- Resting: Allow the chicken to rest before slicing for a juicier result.