Grilled Honey Mustard Chicken

Name: Grilled Honey Mustard Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: International
Ingredients: grams Chicken Breasts; tablespoons Honey; tablespoons Dijon Mustard; tablespoon Olive Oil; teaspoon Garlic Powder; teaspoon Smoked Paprika; teaspoon Salt; teaspoon Black Pepper

"Tender chicken breasts marinated in a sweet and tangy honey mustard sauce with a hint of smoke, then grilled to juicy perfection with a beautiful caramelized glaze."

Ingredients

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2 Servings

Chicken Breasts
12.3 oz
Honey
4 tablespoons
Dijon Mustard
3 tablespoons
Olive Oil
1 tablespoon
Garlic Powder
1 teaspoon
Smoked Paprika
1 teaspoon
Salt
0.5 teaspoon
Black Pepper
0.3 teaspoon

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Step 1 of 7

In a medium bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and black pepper to create the marinade.

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1
In a medium bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and black pepper to create the marinade.
2
Pat the chicken breasts dry with paper towels. Place them in a shallow dish or a resealable plastic bag. Pour about two-thirds of the honey mustard marinade over the chicken, ensuring it is evenly coated. Reserve the remaining one-third of the marinade for glazing.
3
Marinate the chicken in the refrigerator for at least 30 minutes, or for up to 4 hours for deeper flavor.
4
Preheat your grill to medium-high heat (approximately 400°F or 200°C). Lightly oil the grill grates to prevent sticking.
5
Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade.
6
Place the marinated chicken breasts on the hot grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) at the thickest part. During the last 2-3 minutes of grilling, brush the chicken with the reserved fresh honey mustard glaze to create a beautiful caramelized crust.
7
Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5 minutes before slicing or serving whole. This allows the juices to redistribute, ensuring moist and tender chicken.