Grilled Honey Mustard Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
4 skinless chicken breast pieces, boneless
→ Honey Mustard Marinade
02 -
80 millilitres Dijon mustard
03 -
80 millilitres honey
04 -
30 millilitres olive oil
05 -
15 millilitres fresh lemon juice
06 -
10 millilitres soy sauce
07 -
3 garlic cloves, chopped up
08 -
1 teaspoon paprika
09 -
0.5 teaspoon dried thyme
10 -
0.5 teaspoon salt
11 -
0.5 teaspoon onion powder
12 -
0.5 teaspoon ground black pepper
# Instructions:
01 -
Grab a big bowl. Toss in Dijon mustard, honey, olive oil, lemon juice, soy sauce, chopped garlic, paprika, thyme, salt, onion powder, and black pepper. Use a whisk and mix everything until smooth.
02 -
Put chicken breast pieces inside a sealable bag or a deep dish. Pour the marinade on top. Make sure every piece gets coated well. Cover up or seal, then stick in the fridge for half an hour to several hours if you want even more flavor and softness.
03 -
Turn on the grill to medium-high—you're aiming for 190–205°C. Brush a bit of oil on the grates so things won't stick.
04 -
Take the chicken out and let extra marinade drip off. Lay chicken on the hot grill. Cook each side about 5–7 minutes—you're looking for it to hit at least 74°C in the thickest part. Don't squish it so it stays juicy.
05 -
Move your chicken to a plate and let it sit for 5 minutes before eating. If you want, you can add a bit more honey mustard sauce on top.
# Notes:
01 -
Letting the chicken soak for a few hours bumps up the taste and makes it really tender.
02 -
No grill? No worry. You can bake the chicken in the oven at 200°C for around 20–25 minutes or cook in a pan on the stove too.
03 -
Use leftover chicken for a tasty wrap, sandwich, or throw it on a salad.
04 -
Don’t use marinade that touched raw chicken again later. If you want extra sauce for serving, set some aside at the very start.