Grilled Honey Mustard Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
4 chicken breasts, no bones or skin
→ Honey Mustard Marinade
02 -
80 millilitres honey
03 -
80 millilitres Dijon mustard
04 -
15 millilitres lemon juice, fresh
05 -
30 millilitres olive oil
06 -
10 millilitres soy sauce
07 -
3 garlic cloves, chopped fine
08 -
0.5 teaspoon onion powder
09 -
0.5 teaspoon salt
10 -
1 teaspoon paprika
11 -
0.5 teaspoon dried thyme
12 -
0.5 teaspoon black pepper, ground
# Instructions:
01 -
Grab a bowl and toss in the honey, Dijon, olive oil, lemon juice, soy sauce, chopped garlic, onion powder, paprika, salt, pepper, and dried thyme. Whisk it up till it's nice and smooth.
02 -
Lay those chicken breasts in a big dish or zip-top bag. Pour your marinade on, making sure every piece's got some. Cover or zip it up. Pop it in the fridge for half an hour or even eight hours if you want super tasty, juicy chicken.
03 -
Turn your grill to a medium-high setting (roughly 190–205°C). Give the grates a quick oil brush so nothing sticks.
04 -
Take your chicken out and shake off any extra marinade. Put the chicken on the hot grill. Let it cook for 5–7 minutes each side. When it hits 74°C inside, it’s good to go. Don’t press down—let it keep that juiciness.
05 -
Set your cooked chicken on a plate and let it rest for 5 minutes so the juices stay put. Serve however you like, and go ahead—add extra honey mustard if you want.
# Notes:
01 -
Leaving chicken to marinate longer means it’ll taste even better and be extra soft.
02 -
No grill? Put the chicken in your oven at 200°C for about 20–25 minutes, or cook right on the stovetop.
03 -
Leftovers are perfect for wraps, sandwiches, or a salad lunch the next day.
04 -
Don’t keep marinade that’s touched raw chicken; only save marinade you haven’t poured over meat.