Grilled Honey Mustard Chicken (Printable)

Sweet and tangy honey mustard marinated chicken, grilled golden and juicy every time.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Marinade

02 - 1/4 cup Dijon mustard
03 - 2 tablespoons whole-grain mustard
04 - 1/4 cup honey
05 - 2 tablespoons olive oil
06 - 2 tablespoons apple cider vinegar
07 - 2 cloves garlic, minced
08 - 1 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper

→ Garnish

11 - 1 tablespoon chopped fresh parsley

# How To Make It:

01 - In a medium mixing bowl, whisk together the Dijon mustard, whole-grain mustard, honey, olive oil, apple cider vinegar, minced garlic, paprika, salt, and black pepper until smooth and well combined.
02 - Transfer 2 tablespoons of the marinade to a small container and set aside. This will be used for basting the chicken during grilling.
03 - Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the remaining marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
04 - Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Place the chicken on the grill and cook for 6 to 7 minutes per side, basting with the reserved marinade during the final minutes of cooking. Grill until the internal temperature reaches 165°F and juices run clear.
06 - Transfer the chicken to a plate or cutting board and let it rest for 5 minutes. Garnish with chopped fresh parsley if desired and serve immediately.

# Expert Tips:

01 -
  • The double mustard trick, using both Dijon and whole grain, creates layers of tang that soak deep into the meat.
  • You probably already have every single ingredient sitting in your pantry right now.
  • It works just as beautifully on a weeknight skillet as it does on a summer grill.
02 -
  • Never reuse the marinade that touched raw chicken for anything else, only the reserved portion is safe for basting.
  • If the honey starts burning too fast on the grill, move the chicken to a cooler spot and close the lid to finish it gently.
03 -
  • Pound the chicken to an even thickness before marinating so every piece finishes cooking at the same time.
  • The longer you marinate the better the flavor, eight hours in the fridge transforms this from good to unforgettable.

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