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This grilled honey mustard chicken totally fills the backyard with that irresistible smoky scent and sticky sweet shine. Every mouthful is juicy as can be with just the right punchy tang from an easy homemade blend. When I want sunshiny flavors with almost no work, this is the one I throw on the grill for the whole crew.
It’s the one chicken dinner my whole family gets giddy about when they know it’s grilling time. Started making it as my picky eater insurance, and now it’s the first thing everyone requests seconds of—every time.
Irresistible Ingredients
- Olive oil: gives those great grill char lines and keeps everything tender go with extra virgin for tastier chicken
- Fresh lemon juice: livens everything up and cuts the sweetness please squeeze your own for zippier flavor
- Chicken breasts: boneless and skinless work best for quick cooking look for plump pieces without any brown spots
- Paprika: gives a warm earthy hint and a pop of color use Spanish style for lots of aroma
- Onion powder: brings out sweetness and rounds out all the flavors
- Honey: lends natural sweetness wildflower or local honey gives it more depth
- Garlic: adds a savoy punch crush and mince for the biggest flavor kick
- Salt and black pepper: totally necessary to help boost all the other flavors go with fine sea salt and fresh-cracked pepper
- Dried thyme: pops in a little bit of herby fragrance be sure it’s not faded out so the scent comes through
- Soy sauce: bumps up the savory saltiness double-check your bottle’s still fresh
- Dijon mustard: gives some tangy creaminess if you want extra zing use stone-ground instead
Easy Step-by-Step
- Rest and Plate:
- When chicken’s cooked move it to a plate cover with foil and chill for five minutes this helps all the juices settle inside slice and plate it up with your favorite mix and match sides pour a bit of saved sauce over top for a flavor boost if you remembered to keep some back
- Grill the Chicken:
- Put the chicken on the hot grill and close the lid cook without fiddling for five to seven minutes until you see those grill marks turn with tongs and repeat on the other side until a thermometer reads one sixty five in the thickest spot keep those grill vibes strong by letting it caramelize
- Marinate the Chicken:
- Pop the chicken breasts into a zip-top bag or shallow pan pour the bright marinade all over squish around so every piece gets covered seal up any air if you’re using a bag or slap a lid on a dish chill in the fridge for thirty minutes if you’re in a rush or longer overnight for super tender chicken give it a flip once for good measure
- Prep the Marinade:
- Grab a big bowl and stir together Dijon honey olive oil lemon juice soy garlic paprika salt pepper onion powder and dried thyme whisk till smooth so it’s all blended this part lets the flavor soak deep into the chicken
- Heat Up the Grill:
- Get your grill fired up to medium-high which means around three seventy five to four hundred degrees Fahrenheit once it hits temp scrub the grates and swab with an oily paper towel using tongs so nothing sticks
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Paprika’s my behind-the-scenes favorite here—it ties everything together with its bold color and cozy earthiness. I’ll never forget my neighbor begging for the how-to after her first bite and suddenly every cookout turned into a celebration of this chicken.
Ways to Keep It Fresh
Store honey mustard grilled chicken in a snapped-shut container in the fridge for up to three days. Skip sauce until it’s time to eat so it doesn’t get soggy. Freezing? Slice up the cooled chicken lay parchment between each layer so you can thaw just what you want later.
Switch-Ups for Ingredients
No Dijon? Spicy brown or even classic yellow will still taste great. Out of honey? Maple syrup steps in pretty well. Prefer darker meat? Boneless skinless thighs are your best bet—juicier and richer. If you can’t find paprika toss in a smidge of chili powder for a gentle hit of heat.
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Best Ways to Serve
This chicken’s awesome with buttery corn on the cob or soft brown rice but is also right at home next to grilled veggies like peppers or zucchini. Want to brighten things up? Top with fresh herbs or a splash of vinaigrette—it’s next-level.
Story Behind the Flavor
Mixing sweet and savory for grilled meats goes way back—think backyard gatherings in the US and sweet-glazed chicken all over the world. Folks love that honey and mustard combo because the sharpness and sweetness strike the perfect balance for everyone.
Common Questions
- → How long should the chicken marinate?
Give the chicken at least 30 minutes to soak up the flavors, or let it chill in the fridge for up to 8 hours if you want even more taste.
- → Can I cook this without a grill?
You bet! Pop the chicken into a 400°F oven for about 20 to 25 minutes, or cook it in a pan on the stove till it’s done all the way.
- → What internal temperature should the chicken reach?
Make sure your chicken gets to 165°F inside for safe eating and juicy bites.
- → How can I prevent the chicken from sticking to the grill?
Brush some oil on the grates before putting the chicken on. It’ll help you flip the chicken without any mess.
- → What side dishes go well with this dish?
Serve it up with fresh salad, grilled veggies, or some hot rice for a super tasty meal.