Description
This Grilled Honey Mustard Chicken recipe features juicy boneless chicken breasts marinated in a flavorful honey mustard sauce and grilled to perfection. The combination of dijon, yellow, and wholegrain mustards with honey, butter, and spices creates a tangy and sweet glaze that is perfect for a quick and delicious 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 Grill: Preheat your gas grill to medium-high heat to ensure a hot cooking surface for perfect searing.
- Season Chicken: Season the chicken breasts evenly with salt, freshly ground pepper, garlic powder, onion powder, dried thyme, and dried basil; set aside to let the flavors meld.
- Make 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 smooth and well combined.
- Reserve Basting Sauce: Remove ¼ cup of the honey mustard sauce and place it in a separate bowl for basting during grilling. Keep the remaining sauce aside to serve as a dipping sauce later.
- Prepare Grill Grates: Brush the grill grates with vegetable oil to prevent the chicken from sticking while grilling.
- Start Grilling: Place chicken breasts on the grill and brown one side for 2 minutes, then flip and brown the other side for 2 minutes.
- Baste and Cook: Brush the chicken breasts all over with half of the reserved honey mustard basting sauce. Close the grill lid and cook the chicken for 7 minutes to allow flavors to penetrate and cook evenly.
- Flip and Continue Grilling: Open the grill, flip the chicken breasts again, brush with the remaining basting sauce, then cook for an additional 5 to 6 minutes until the internal temperature reaches 165°F, indicating the chicken is fully cooked.
- Rest the Chicken: Remove the chicken from the grill and transfer to a cutting board. Let it rest for 8 minutes to allow the juices to redistribute and keep the chicken moist.
- Slicing and Serving: Slice the rested chicken breasts and serve with the reserved honey mustard dipping sauce for a flavorful finish.
Notes
- Make sure to use a meat thermometer to check that the chicken reaches an internal temperature of 165°F for safe consumption.
- If you don’t have a gas grill, you can use a charcoal grill or a grill pan on the stove as alternatives.
- The hot sauce in the honey mustard sauce is optional; feel free to omit or adjust the amount according to your spice preference.
- Butter in the sauce adds richness, but you can substitute with olive oil for a lighter version.
- Letting the chicken rest after grilling is important to keep it juicy and tender.
- Serve with grilled vegetables or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 36 g
- Cholesterol: 85 mg
