Description
This Grilled Honey Mustard Chicken recipe features juicy, tender boneless chicken breasts coated in a flavorful honey mustard sauce. The marinade combines honey, three types of mustard, melted butter, and a hint of heat from hot sauce, perfectly complementing the herbs and spices on the chicken. Grilled over medium-high heat, this dish is easy to prepare and perfect for a delicious summer dinner.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- Salt and 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: Preheat your gas grill to medium-high heat to ensure a perfect sear on the chicken breasts.
- Season the Chicken: Season the chicken breasts evenly with salt, freshly ground pepper, garlic powder, onion powder, dried thyme, and dried basil. Set aside while you prepare the honey mustard sauce.
- Make the Honey Mustard Sauce: In a mixing bowl, whisk together the 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 into a separate bowl for basting the chicken while grilling. Keep the rest aside to serve as a dipping sauce later.
- Prepare the Grill Grates: Brush the grill grates with vegetable oil to prevent the chicken from sticking during grilling.
- Start Grilling: Place the seasoned chicken breasts on the hot grill. Brown the chicken for 2 minutes on one side, then turn over and brown for an additional 2 minutes on the other side.
- Baste and Cook: Brush half of the reserved honey mustard basting sauce all over the chicken breasts. Close the grill lid and cook the chicken for 7 minutes to start the cooking process.
- Flip and Continue Grilling: Open the grill, flip the chicken breasts, and brush them with the remaining basting sauce. Continue cooking for another 5 to 6 minutes or until the chicken’s internal temperature reaches 165˚F, indicating it is fully cooked. Thicker breasts may require additional time.
- Rest the Chicken: Remove the chicken from the grill and transfer it to a cutting board. Let the chicken rest for 8 minutes to allow the juices to redistribute.
- Serve: Slice the rested chicken breasts and serve them warm with the remaining honey mustard sauce as a flavorful dip.
Notes
- Using a meat thermometer ensures perfectly cooked chicken without drying it out.
- If you prefer less heat, omit the hot sauce from the honey mustard sauce.
- For a dairy-free version, substitute melted butter with olive oil.
- You can marinate the chicken in the honey mustard sauce for up to 2 hours before grilling for enhanced flavor.
- Brush grill grates with oil to prevent sticking and achieve nice grill marks.
- Resting the chicken after grilling keeps it juicy and tender.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 95 mg
