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Grilled Honey Mustard Chicken

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This recipe for Grilled Honey Mustard Chicken is one of my most popular recipes. A simple marinade/sauce of mustard, lemon juice, garlic and spices dresses up regular chicken breasts for a mouthwateringly delicious dinner.
Course Mains & Entrees
Cuisine American
Keyword Grilling Recipes, honey, mustard, poultry
Prep Time 15 mins
Cook Time 16 mins
Total Time 31 mins
Servings 4 servings
Calories 283
Author Laurie McNamara

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 cup stone ground mustard I use Inglehoffer Original
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup honey
  • 2 cloves garlic grated or squeezed through a garlic press
  • 2 tablespoons lemon juice

Instructions

  • Working with one at a time, place a chicken breast into a re-sealable bag. Don't zip it up all of the way so air will be able to escape.
  • Using the flat side of a meat tenderizer, pound the chicken breast to about a 1/2-inch thickness. Repeat with remaining chicken breasts.
  • Next whisk the mustard, salt, paprika, cayenne and red pepper flakes, honey, garlic and lemon juice in a small bowl. Reserve 1/4 cup of the honey mustard mixture to use later on.
  • Place the chicken breasts into a large bowl, pour the remaining honey mustard mixture over top. Toss and cover the bowl with plastic wrap and let it sit for about 30 minutes at room temp.
  • Preheat the grill on medium- medium high heat, grill chicken for about 6 to 8 minutes per side or until chicken is done.
  • Transfer the grilled chicken to a platter to rest for 5 minutes. Pour the reserved 4 tablespoons of honey-mustard sauce over chicken before serving.

TO BAKE IN THE OVEN:

  • Preheat your oven to 350° and lightly grease a baking dish.
  • In a medium bowl whisk together the mustard, salt, paprika, cayenne, pepper flakes, honey, garlic and lemon juice. Reserve 1/4 cup of the honey mustard mixture to use later on.
  • Toss chicken in the remaining sauce to coat and place in your prepared dish.
  • Bake for 30 minutes, then turn chicken over and bake another 10 minutes or until cooked through.
  • Lastly, drizzle with desired amount of the remaining sauce before serving.

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 38g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 779mg | Potassium: 503mg | Fiber: 1g | Sugar: 35g | Vitamin A: 165IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg