Description
This Easy Grilled Honey Mustard Chicken features juicy, tender chicken breasts marinated in a flavorful blend of whole grain mustard, honey, and spices, then grilled to perfection with a delicious finishing glaze.
Ingredients
Units
Scale
Ingredients
- 4 chicken breasts (pounded to a uniform 1-inch thickness for even grilling)
- Oil for the grill (I use Pompeian grapeseed oil because of the high smoke point)
- 1/2 cup whole grain mustard (I prefer Maille for a more robust texture)
- 1/2 cup honey
- 1/2 lemon (juiced to yield about 1.5 tablespoons)
- 2 garlic cloves, minced
- 1/2 tsp paprika
- 3/4 tsp salt
- 1/4 tsp cayenne
- 1/4 tsp red pepper flakes
- 1 tbsp extra-virgin olive oil
- 1 tsp dried thyme
Instructions
- Make the glaze. In a bowl, whisk together the whole grain mustard, honey, lemon juice, minced garlic, paprika, salt, cayenne, red pepper flakes, and dried thyme until well combined. The mixture should be smooth with visible mustard seeds and spices throughout. Reserve 4 tablespoons of this glaze in a separate small bowl to use as a finishing sauce after grilling—this prevents any raw chicken bacteria from contaminating your final sauce. Set both portions aside.
- Marinate the chicken. Place the pounded chicken breasts in a shallow dish or large zip-top bag. Pour the larger portion of the glaze (everything except the reserved 4 tablespoons) over the chicken, turning to coat all sides evenly. Let the chicken marinate at room temperature for 30-45 minutes—this allows the flavors to penetrate the meat and the acids in the mustard and lemon to gently tenderize the surface. I like to marinate at room temperature rather than refrigerating because it allows the chicken to cook more evenly on the grill.
- Preheat and oil the grill. While the chicken marinates, preheat your grill to medium-high heat (around 400-425°F if using a thermometer). Once hot, dip a folded paper towel in the grapeseed oil and use long-handled tongs to oil the grill grates thoroughly. This prevents sticking and creates those beautiful grill marks. The high smoke point of grapeseed oil ensures it won’t break down at the high heat required for grilling.
- Grill the chicken. Remove the marinated chicken from the glaze, letting excess drip back into the dish, then discard that used marinade. Place the chicken breasts on the hot grill and cook for 6-7 minutes without moving them—this develops a caramelized crust and beautiful grill marks. Flip the chicken and grill the other side for another 6-7 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer in the thickest part. The chicken should be cooked through with golden-brown exterior.
- Finish and rest. Transfer the grilled chicken to a clean plate or serving platter. Brush or spoon the reserved glaze from Step 1 generously over the top and sides of each chicken breast. Let the chicken rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat, keeping it moist and tender when you cut into it.
- Serve. Arrange the glazed chicken on plates or a serving platter and serve immediately. The warm glaze will add shine and extra flavor to each bite.
Notes
- Reserve 4 tablespoons of the glaze before marinating to use as a finishing sauce, preventing contamination from raw chicken.
- Marinate the chicken at room temperature rather than refrigerating to achieve more even cooking on the grill.
- Use grapeseed oil for grilling due to its high smoke point to prevent oil breakdown at high heat.
- Let the chicken rest for 5 minutes after grilling for juicier meat.
