Grilled Honey Mustard Chicken (Printable)

Juicy chicken marinated in sweet honey mustard sauce, grilled to smoky, golden perfection for an easy weeknight dinner.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Marinade

02 - 1/4 cup Dijon mustard
03 - 2 tablespoons whole-grain mustard
04 - 1/4 cup honey
05 - 2 tablespoons olive oil
06 - 2 tablespoons apple cider vinegar (or lemon juice)
07 - 2 cloves garlic, minced
08 - 1 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper

→ Garnish (optional)

11 - 1 tablespoon chopped fresh parsley

# How To Make:

01 - In a medium mixing bowl, whisk together the Dijon mustard, whole-grain mustard, honey, olive oil, apple cider vinegar, minced garlic, paprika, salt, and black pepper until smooth and well combined.
02 - Set aside 2 tablespoons of the marinade in a small bowl. This will be used for basting the chicken during grilling.
03 - Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the remaining marinade over the chicken, ensuring all pieces are thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
04 - Preheat the grill to medium-high heat (approximately 375°F–400°F). Lightly oil the grill grates to prevent sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Place the chicken on the grill and cook for 6–7 minutes per side, basting with the reserved marinade during the last few minutes of cooking. Grill until the internal temperature reaches 165°F and juices run clear.
06 - Transfer the chicken to a platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh parsley if desired and serve immediately.

# Expert Tips:

01 -
  • The double mustard trick creates layers of flavor that taste like you spent all day in the kitchen when you really just threw a quick marinade together.
  • It reheats beautifully the next day, making it the rare grilled protein that works just as well cold on top of a lunch salad.
02 -
  • Never reuse the marinade that raw chicken has been soaking in as a sauce unless you bring it to a full rolling boil for at least five minutes.
  • The honey in this marinade burns quickly, so keep a close eye on the grill during the final minutes and move the chicken to a cooler spot if flare-ups happen.
03 -
  • Pound the chicken to an even half-inch thickness before marinating and you will never deal with undercooked centers or overcooked edges again.
  • Let the chicken come to room temperature for fifteen minutes before grilling so it cooks evenly from edge to edge.

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