Description
This Grilled Honey Mustard Chicken features tender, juicy chicken breasts marinated in a flavorful honey mustard sauce, grilled to perfection with a hint of spice and buttery richness. Perfect for a quick and delicious dinner that combines sweet, tangy, and savory flavors.
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: Heat your gas grill to medium-high to ensure it's hot enough to sear the chicken and create beautiful grill marks.
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt, freshly ground pepper, garlic powder, onion powder, dried thyme, and dried basil; set aside to allow flavors to settle.
- Make 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 mixture is smooth and fully combined.
- Set Aside Basting Sauce: Remove ¼ cup of the prepared honey mustard sauce and place it in a separate bowl to use for basting the chicken during grilling. Reserve the remaining sauce for serving as a dip.
- Prepare the Grill Grates: Brush the grill grates lightly with vegetable oil to prevent sticking and help achieve a nice sear on the chicken breasts.
- Initial Searing: Place the chicken breasts on the hot grill and cook for 2 minutes on one side to develop grill marks, then flip and sear the other side for an additional 2 minutes.
- Baste and Cook: Brush the chicken breasts thoroughly with half of the basting sauce. Close the grill lid and continue cooking for 7 minutes to begin cooking the chicken through.
- Flip and Continue Grilling: Open the grill, flip the chicken breasts again, and brush with the remaining basting sauce. Close the lid and cook for another 5 to 6 minutes, or until the chicken reaches an internal temperature of 165˚F, ensuring it is fully cooked and juicy.
- Rest the Chicken: Remove the grilled chicken from the grill and transfer it to a cutting board. Let it rest for 8 minutes to allow the juices to redistribute within the meat.
- Slice and Serve: Slice the rested chicken breasts and serve with the reserved honey mustard sauce on the side for dipping.
Notes
- For best results, use a meat thermometer to check that the internal temperature of the chicken reaches 165˚F to ensure it is cooked safely and remains juicy.
- If you do not have a grill, you can cook the chicken in a grill pan on the stovetop over medium-high heat, following the same cooking and basting instructions.
- Adjust the amount of hot sauce in the honey mustard mix based on your preferred spice level or omit it entirely for a milder flavor.
- Letting the chicken rest before slicing is crucial to prevent the juices from escaping, which keeps the meat moist and tender.
- You can prepare the honey mustard sauce ahead of time and store it in the refrigerator for up to 3 days to save time on grilling day.
Nutrition
- Serving Size: 1 chicken breast (approx. 6 oz)
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 90 mg
