Description
A flavorful and juicy grilled honey mustard chicken recipe featuring a zesty honey mustard sauce with three types of mustard and a hint of spice, perfect for a quick and delicious main course.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- Salt and freshly ground pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
For the Sauce
- 1/4 cup honey
- 2 tablespoons butter, melted
- 1 tablespoon dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon wholegrain mustard
- 2 teaspoons hot sauce, optional
- 1/2 teaspoon white vinegar
- 1/8 teaspoon paprika
Instructions
- Preheat Grill: Preheat your gas grill to medium-high heat to ensure it is properly heated for cooking the chicken evenly.
- Season Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, onion powder, dried thyme, and dried basil. Set aside to allow flavors to meld.
- Make 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 1/4 cup of the honey mustard sauce and place it in a separate bowl for basting the chicken while grilling. Keep the remaining sauce reserved for serving as a dipping sauce.
- Prepare Grill Grates: Brush the grill grates with vegetable oil to prevent sticking and to get a nice sear on the chicken.
- Grill Chicken Initial: Place the chicken breasts on the grill and cook for 2 minutes on one side, then turn and cook for another 2 minutes on the other side to brown both sides.
- Baste and Cook: Brush the chicken breasts all over with half of the reserved honey mustard basting sauce, close the grill, and cook for 7 minutes to start cooking through.
- Flip and Continue Cooking: Uncover the grill, flip the chicken breasts, brush with more basting sauce, and continue cooking for an additional 5 to 6 minutes or until the internal temperature reaches 165°F, indicating the chicken is fully cooked.
- Rest Chicken: Remove the chicken from the grill and transfer to a cutting board. Let it rest for 8 minutes to allow juices to redistribute and ensure a moist result.
- Serve: Slice the chicken and serve with the reserved honey mustard sauce for dipping, enjoying the rich flavors.
Notes
- If you don’t have a grill, you can cook the chicken in a grill pan or under a broiler, adjusting cooking time accordingly.
- The hot sauce is optional; omit it for a milder sauce or increase for extra spice.
- Letting the chicken rest after grilling ensures it remains juicy and tender when sliced.
- Brush the grill with oil to prevent the chicken from sticking and to get perfect grill marks.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F without overcooking.
