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This sweet and zippy honey mustard chicken is a favorite at my place for both weeknights and casual summer parties. The sticky marinade gives it tons of flavor and keeps things tender. You can throw this together on a grill or bake it—either way, boring chicken turns into something you’ll crave.
I first made this when a neighbor popped by one spring and brought their whole family for a last-minute BBQ. They wouldn’t stop raving, so now it shows up on my dinner plans all the time.
Tasty Ingredients
- Black pepper: fresh cracked tastes way better since pre-ground gets weak fast
- Dried thyme: earthy and fragrant—make sure it's not ancient from your cupboard
- Salt: brings all the flavors out in each bite
- Paprika: grab a rich smoked kind for a boost of color and taste, not a bland store version
- Onion powder: punchy and savory—try to use a fresh jar for max flavor
- Garlic: use real garlic cloves, chopped up fine for that spicy kick and aroma (skip the jarred stuff!)
- Soy sauce: adds depth and a little savory kick, especially if naturally brewed
- Olive oil: splash in some good quality oil for extra juiciness and zing
- Lemon juice: squeeze a lemon for bright, bold flavor—bottled isn’t the same
- Dijon mustard: smooth and tangy, this stuff gives the marinade its unique bite
- Honey: real honey makes it sweet—check out local options if you can
- Chicken breasts: boneless, skinless, and easy to marinade all the way through
Easy Instructions
- Rest and Dig In:
- Let the hot chicken relax on a plate for five minutes, covered up loosely with foil if you like. This locks in moisture, so don’t skip it! Slice or serve as is—and if you saved some fresh honey mustard, drizzle that on top.
- Fire Up the Grill:
- Warm up your grill on medium-high (that’s around 190 to 205°C). Scrub the grates clean and brush on some oil so nothing sticks later.
- Time to Grill:
- Lift the chicken out of the marinade and shake off drips. Toss those pieces on the grill and keep them spaced out. Shut the lid and cook for five to seven minutes, then flip once (don’t smash them down!). Take them off when a thermometer says 74°C in the thickest spot.
- Soak the Chicken:
- Drop the chicken into a big shallow dish or zip bag. Pour the marinade all over so every piece gets some love. Cover or seal, then swish to coat everything. Pop it in the fridge for at least a half hour (overnight works too).
- Whisk Up the Marinade:
- Grab a big bowl and toss in the honey, Dijon, olive oil, lemon juice, soy sauce, garlic, onion powder, paprika, salt, pepper, and thyme. Whisk until the mix is totally smooth and you can’t see any globs of honey.
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The best bit is how the honey bubbles up and chars with grill marks, making things extra delicious and glossy. Sometimes my kids want more on the side, so I mix up some extra honey mustard for dipping—it’s always a hit!
How To Store
Leftover chicken? Just stash it in a sealed container in the fridge—it keeps for three days easy. Slicing makes life simple when you want it for sandwiches or salads! Never save or reuse marinade that touched raw chicken unless it was set aside before adding the meat.
Swaps and Variations
Sub Dijon with spicy brown for a stronger bite, or switch honey out for maple syrup for something different. Boneless chicken thighs are awesome if you’re into darker meat, but tack on a few extra grill minutes. Gluten free? Use tamari or a wheatless soy sauce—problem solved.
What To Serve With It
You can pile this chicken onto a fresh green salad for a light dinner. It’s also killer in wraps with lettuce and tomato, or stuffed into a grain bowl with roasted veggies and quinoa. If you’re making a BBQ plate, go all in with corn on the cob and some classic potato salad.
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About This Dish
The honey mustard combo comes from old-school European mustard sauces and caught on everywhere in the States for its sweet tang. It’s huge at Southern backyard cookouts and even pops up in fast food spots as a go-to marinade across the country.
Frequently Asked Questions
- → How long should I marinate the chicken?
Give those chicken breasts at least a half hour, but pop them in the fridge for up to 8 hours if you want them extra juicy and flavorful.
- → Can I cook the chicken without a grill?
Sure thing! Bake them at 200°C for about 20 to 25 minutes, or cook them in a pan over medium heat till done.
- → What’s the ideal internal temperature?
Your chicken’s ready when the inside hits 74°C. That way it stays safe to eat and super juicy.
- → How can I use leftovers?
Throw leftover chicken into wraps, salads, or make a quick sandwich for lunch.
- → Should I reuse the marinade?
Don’t use old marinade from raw chicken. Only grab some clean, fresh marinade to drizzle on when you’re serving.