Description
This Grilled Honey Mustard Chicken recipe features juicy boneless, skinless chicken breasts marinated and basted with a flavorful mix of honey, multiple mustards, melted butter, and spices. Perfectly grilled to a tender and moist finish, it’s a simple and delicious main course ideal for summer cookouts or quick weeknight dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and freshly ground pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
Honey Mustard Sauce
- ¼ cup honey
- 2 tablespoons butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon wholegrain mustard
- 2 teaspoons hot sauce, optional
- ½ teaspoon white vinegar
- ⅛ teaspoon paprika
Instructions
- Preheat Grill: Preheat your gas grill to medium-high heat to ensure it's hot and ready for cooking the chicken evenly.
- Season Chicken: Season the chicken breasts with salt, freshly ground pepper, garlic powder, onion powder, dried thyme, and dried basil. Set aside to let the flavors settle.
- Prepare Honey Mustard Sauce: In a mixing bowl, whisk together honey, melted butter, Dijon mustard, yellow mustard, wholegrain mustard, hot sauce (if using), white vinegar, and paprika until smooth and well combined.
- Reserve Basting Sauce: Remove ¼ cup of the honey mustard sauce and place it in a separate bowl for basting during grilling. Keep the remaining sauce for dipping later.
- Prepare Grill Grates: Brush the grill grates with vegetable oil to prevent sticking and improve grilling marks.
- Initial Searing: Place the chicken breasts on the grill and sear (brown) for 2 minutes on one side. Flip and sear for another 2 minutes on the other side to develop a crust.
- Baste and Cook: Brush the chicken breasts thoroughly with half of the reserved honey mustard basting sauce. Close the grill lid and cook for 7 minutes to allow the chicken to cook through and absorb the flavors.
- Flip and Baste Again: Open the grill, flip the chicken breasts, and brush with more of the basting sauce. Continue grilling uncovered for an additional 5 to 6 minutes until the chicken reaches an internal temperature of 165˚F, indicating it’s fully cooked.
- Rest the Chicken: Remove the chicken breasts from the grill and place on a cutting board. Let them rest for 8 minutes to allow juices to redistribute, ensuring a moist texture.
- Serve: Slice the rested chicken and serve with the remaining reserved honey mustard sauce for dipping.
Notes
- For best results, use a meat thermometer to check the internal temperature of the chicken to avoid over or undercooking.
- If you don’t have a grill, you can use a grill pan on the stovetop following similar steps.
- Adjust the amount of hot sauce to your preferred spice level or omit it for a milder sauce.
- Butter can be substituted with olive oil for a dairy-free option.
- Allowing the chicken to rest before slicing keeps it juicy and flavorful.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 90 mg
