Description
A delicious and flavorful Grilled Honey Mustard Chicken recipe featuring tender boneless, skinless chicken breasts marinated and basted with a tangy honey mustard sauce, perfectly grilled to juicy perfection.
Ingredients
Scale
For the 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
For the 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 the Grill: Preheat your gas grill to medium-high heat to ensure even cooking and grill marks on your chicken.
- Prepare the Chicken: Season the chicken breasts evenly with salt, freshly ground pepper, garlic powder, onion powder, dried thyme, and dried basil; set aside to allow flavors to meld.
- Make the Honey Mustard Sauce: In a mixing bowl, whisk together the honey, melted butter, dijon mustard, yellow mustard, wholegrain mustard, optional hot sauce, white vinegar, and paprika until smooth and fully combined.
- Reserve Basting Sauce: Remove ¼ cup of the honey mustard sauce and transfer it to a separate bowl; this will be used to baste the chicken during grilling. Keep the remaining sauce aside for dipping when serving.
- Prepare the Grill Grates: Brush the grill grates lightly with vegetable oil to prevent the chicken from sticking during cooking.
- Initial Grilling: Place the seasoned chicken breasts on the grill and cook for 2 minutes on one side. Flip and cook for another 2 minutes on the other side to develop a nice sear.
- Baste and Continue Cooking: Brush the chicken breasts all over with half of the reserved honey mustard basting sauce. Close the grill lid and cook for 7 minutes to allow the flavors to penetrate and the chicken to start cooking through.
- Flip and Baste Again: Open the grill, flip the chicken breasts, and brush them with the remaining basting sauce. Continue to grill for an additional 5 to 6 minutes, or until the internal temperature reaches 165ºF, indicating the chicken is fully cooked. Note that thicker chicken breasts may require more cooking time.
- Rest the Chicken: Remove the chicken from the grill and transfer to a cutting board. Let it rest for 8 minutes to redistribute juices and keep the meat tender.
- Serve: Slice the rested chicken and serve it alongside the reserved honey mustard dipping sauce for a flavorful finish.
Notes
- If you don't have a gas grill, you can use a stovetop grill pan with similar seasoning and basting techniques.
- For a spicier kick, increase the amount of hot sauce or add a pinch of cayenne pepper into the sauce.
- Butter can be substituted with olive oil for a lighter sauce variation.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165ºF.
- If mustard varieties are not available, substitute with 3 tablespoons Dijon or yellow mustard alone.
- Allowing chicken to rest after grilling helps keep it moist and juicy when sliced.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 85 mg
