Grilled Honey Mustard Chicken

I’ve got two words for ya: Honey. Mustard.

But not just any mustard. Don’t be confused… not all mustards should be considered equal. You wanna use good mustard, and definitely not the yellow kind ya schmear on a burger bun or zig-zag over a hot dog. I mean whole grain, stone ground, natural mustard. Mmm MMM! I love this stuff! Whoever decided to pair it with honey is just plain genius. And I love you.

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I have made this recipe a dozen times; whether a quick marinade then on the grill, marinade for a few hours then sear on a grill pan or in the oven… and every single time I make it I wonder how it could possibly be so dang good? This is my no fail, always-a-hit-and-guaranteed-to-turn-out-delicious-every-time recipe!

Having company over? …How about grilled honey mustard chicken for dinner.

Want a quick dinner? …Whip up some Honey Mustard chicken.

Not sure what to make for dinner? …You’re Welcome!


To make the marinade/sauce you will need: Honey, whole grain mustard (hot beer mustard, if you can find it, is reeeeal good!), cayenne pepper, paprika, red chili flakes, garlic, kosher salt and the juice of half a lemon.


Smash…


…and mince a large clove of garlic.


Add your garlic, red pepper flakes, cayenne pepper, paprika and kosher salt. Please don’t be worried about the spices, this chicken is NOT spicy. It just gives it great flavor!


Add the honey to the mustard. Let me just tell you… there is no way to make mustard look yummy… well not in this picture at least… egad!


Put the squeeze on half a lemon, directly into the bowl, you also could do it over a small mesh strainer to catch the seeds, but I’m a rebel.


Give it a good whisk, until everything is combined. Go ahead and taste it… it’s pretty yummy… but you want to make sure that you can clearly taste the honey and mustard… equally.


Reserve about 4 tablespoons of the honey-mustard mixture {one tablespoon for each chicken breast} off to the side; you’ll need it at the end.


Then pour the remaining marinade over the chicken…


Toss and cover with plastic wrap, leave on the counter {at room temp) for about and 30 to 45 minutes. You never ever put cold chicken, or any meat for that matter, on a hot grill! It’s bad news!


Grill on medium/medium high for about 6 to 7 minutes per side or until chicken is done. Which means not pink, but NOT dry either!


Let rest for about 5 minutes before serving, so the juices redistribute.


But! While it’s resting… pour a tablespoon of the reserved sauce over the top of each chicken breast… ohhhhh yeah!


Ssssaucy!

Just like a car, I feel you should look at this from all angles, no?


Here we have the “front end”, nice char… with lots of crispy goodness.


…and then the top view, with just the perfect amount of sauce, wouldn’t you say?


Serve. Enjoy. Period.

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Grilled Honey Mustard Chicken

Yield: 4 servings

Ingredients:

1/2 cup of any Whole Grain Mustard

1/2 cup of Honey

Juice of 1/2 a Lemon

1 Garlic Clove, smashed and minced

1/2 teaspoon Paprika

1/2 teaspoon Kosher Salt

1/4 teaspoon Cayenne Pepper

1/4 teaspoon Red Pepper Flakes

4 Boneless Skinless Chicken Breasts

Directions:

Whisk all ingredients in a small bowl.

Reserve 4 tablespoons of sauce and then pour the rest over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temp.

Preheat the grill on medium- medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done.

Pour the reserved 4 tablespoons of honey-mustard sauce over chicken and let rest under foil for about 5 minutes.
Serve.

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42 Responses to “Grilled Honey Mustard Chicken”

  1. #
    1
    Kelly — April 8, 2011 at 4:52 am

    This yummy recipe deserves a comment! I will try it next time I grill. Thanks!!!

  2. #
    2
    Megan — April 8, 2011 at 5:19 am

    Um YUM! Can't wait to try this one, I think it definitely deserves some love.

  3. #
    3
    Christine — April 8, 2011 at 10:49 am

    I am always looking for a new chicken recipe!! Looks so good and I dont remember this on your blog. Def gonna try!!!

  4. #
    4
    Lizzy — April 8, 2011 at 11:02 am

    What beautiful photos! Love the sound of this grilled chicken…yum!

  5. #
    5
    Laura Jayne — April 8, 2011 at 12:29 pm

    This looks delicious, and now that I think spring has finally arrived in the northeast, it's time to start grilling!

    Can you share the recipe for the delicious looking side dish in your photos?

  6. #
    6
    Laurie @simplyscratch — April 8, 2011 at 12:40 pm

    Laura Jayne~ Look for the recipe next week!! I'm working on that post right now! :)

  7. #
    7
    Parsley Sage — April 8, 2011 at 1:58 pm

    Woo hoo! That's one sexy looking honey-mustard chicken breast. The pictures are incredible. Thanks for sharing your recipe! I'm bookmarking it right now :)

  8. #
    8
    Steph@PlainChicken.com — April 8, 2011 at 2:08 pm

    I will be giving this a try very soon! Looks delicious!!

  9. #
    9
    Tiffany — April 8, 2011 at 10:17 pm

    I LOVE every single ingredient in this recipe, a must try for sure! Thanks for re-posting, it certainly deserves the love!

  10. #
    10
    Sprinkled with Flour — April 10, 2011 at 11:07 pm

    Oh my, I love all the ingredients, it has to be so delicious!

  11. #
    11
    Shelby' s Galley — April 12, 2011 at 2:52 am

    Yum!! Awesome post, nothing better than tasty grilled chicken. LOVE the pics :)

  12. #
    12
    hahainlala — April 13, 2011 at 2:06 pm

    Looks GREAT! I will make it for my family this weekend:)

  13. #
    13
    Rachel — April 14, 2011 at 3:23 am

    What drink would pair well w/Honey mustard chicken? looking to serve this for friends this weekend. -Thanks

  14. #
    14
    Laurie @simplyscratch — April 14, 2011 at 3:27 am

    Rachel, perhaps sangria? or your favorite white wine!

  15. #
    15
    Hester Casey — April 24, 2011 at 10:18 am

    Visiting via Parsley Sage's post. This is firmly on the bbq menu this season!

  16. #
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    Mrsblocko — July 22, 2011 at 10:06 pm

    I made this and wrote about it here. Thank you for sharing your recipe. With how hot it's been we've been using the grill instead of the oven. I'm so sick of our usual marinades!

  17. #
    17
    DawnK — September 13, 2011 at 11:59 pm

    My daughter made this for supper tonight! Yummy! We'll be making this again!

  18. #
    18
    Anonymous — December 28, 2011 at 8:43 pm

    hey! if you want to use the marinade to pan fry or bake the chicken, any recommendations on cooking times? and do you think it would taste good?

    sorry, new to this!

  19. #
    19
    Anonymous — December 28, 2011 at 8:43 pm

    hey! if you want to use the marinade to pan fry or bake the chicken, any recommendations on cooking times? and do you think it would taste good?

    sorry, new to this!

  20. #
    20
    courtney — April 6, 2013 at 7:30 pm

    So I made this recipe a few weeks back for hubby. It was a hit.
    Today I decided to make this recipe again (however lost the link to the page).

    I literally have spent the past hour and a half searching online to find it again.

    It is THAT good.

    Job well done!

  21. #
    21
    Ellie Hall — August 9, 2013 at 2:42 pm

    I Made This Dish Last Night And It Was A Total Hit!! I Actually Ended Up Baking It In The Marinade At 400° Until The Internal Temp Was 165° (About 40 Minutes) And It Turned Out Wonderfully!

    • simplyscratch replied: — August 9th, 2013 @ 6:55 pm

      Hi Ellie! I’m so glad you loved this! :)

  22. #
    22
    Jodi — September 16, 2013 at 8:27 pm

    I made this last night and it was divine! We have small children so we left out the cayenne and red pepper flakes. My daughter loved it and so did my husband and he’s pretty picky! I will definitely be making this again!

    • simplyscratch replied: — September 16th, 2013 @ 8:43 pm

      That’s great Jodi! I’m so glad :) thanks for coming back to leave a comment I appreciate it!

  23. #
    23
    Holly — November 28, 2013 at 5:38 pm

    This is an amazing recipe. We made this today for our Thanksgiving lunch with quinoa and a fresh green salad. Was amazing. I made is as is, no alterations and none needed. This is a keeper for sure. Thank you for your recipe.

    • simplyscratch replied: — December 1st, 2013 @ 2:42 pm

      I’m so glad Holly! Thanks for coming back and leaving a review :)

  24. #
    24
    Kristen — June 14, 2014 at 8:06 pm

    This is fabulous!!! I added a bit of onion powder and some hickory liquid smoke. SO good. I will be using this to make Yardbird sandwiches next.

  25. #
    25
    Bonnie — June 23, 2014 at 8:31 pm

    Just wondered if anyone was realizing that the reserved marinade has had the raw chicken in it and should be cooked before putting it on the grilled chicken.

    • Laurie McNamara replied: — June 25th, 2014 @ 10:26 am

      Hi Bonnie! I just want to point out that I suggest to reserve 4 tablespoons or so before pouring the rest over the chicken in the post and instructions. You can use that reserved sauce to baste the chicken in the final few minutes of grilling, or pour it on after. But yes, definitely discard any sauce that has touched the chicken. I literally just made this last night for dinner and it’s definitely a family favorite! Enjoy :)

  26. #
    26
    steve — July 2, 2014 at 6:42 pm

    Yummy, I bet would taste good on salmon

  27. #
    27
    Shawn — July 30, 2014 at 3:04 pm

    Wish me luck!

  28. #
    28
    Shawn — July 31, 2014 at 3:25 pm

    Just cooked this on the grill & OMG it is sooooo good! I used Honey Mustard from French & we loved it! Will be cooking this again very soon.

  29. #
    29
    Shannon — August 2, 2014 at 8:25 am

    This sauce was DELICIOUS! I used the same brand of mustard as shown in the ingredient photo, only what I had on hand was the “Sweet Hot Pepper Mustard” made with Habañero, jalapeño, cayenne & chipotle peppers. I did not add the chili flakes or cayenne pepper as the recipe calls for. The sauce still had a great kick to it. The recipe reminds you to reserve 1 tablespoon of sauce per chicken breast. I one-and-a-half timed the quantities, just to have more for serving. It’s that good. Good enough for company!

  30. #
    30
    Sheyla — September 19, 2014 at 2:03 am

    Hey, thank you posting this recipe! It was loved by all who tried it and I’m now known as quite the cook :p

    • Laurie McNamara replied: — September 20th, 2014 @ 12:28 pm

      I’m so glad Sheyla!

  31. #
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    Lindsey Cole — December 4, 2014 at 11:51 pm

    Can this be used as a freezer meal?

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