Honey Mustard Grill Chicken (Printable Version)
Chicken soaks in a tangy honey mustard mix and gets grilled till super tasty and juicy. Sweet flavor with a little zing in every bite.
# Ingredients Required:
→ Chicken
01 -
4 skinless chicken breast fillets, boneless
→ Honey Mustard Marinade
02 -
80 millilitres honey
03 -
80 millilitres Dijon mustard
04 -
30 millilitres olive oil
05 -
15 millilitres squeezed lemon juice
06 -
10 millilitres soy sauce
07 -
3 cloves fresh garlic, chopped
08 -
1 teaspoon paprika
09 -
0.5 teaspoon dried thyme
10 -
0.5 teaspoon onion powder
11 -
0.5 teaspoon salt
12 -
0.5 teaspoon black pepper, ground
# Guide to Cooking:
01 -
Grab a bowl and toss in the honey, Dijon mustard, olive oil, lemon juice, soy sauce, chopped garlic, paprika, thyme, onion powder, a bit of salt, and some black pepper. Mix well until it's all smooth.
02 -
Pop the chicken breasts into a big zip-top bag or a dish. Pour in your marinade and make sure every bit of chicken gets covered. Close up the bag or cover your dish and let it sit in the fridge for half an hour, or even all day if you want extra tasty and soft chicken.
03 -
Get your grill nice and hot, aiming for pretty high heat, somewhere around 190 to 205°C. Brush a little oil on the grill bars so things don’t stick.
04 -
Take the chicken out of the marinade and let any extra drip away. Lay the pieces onto the hot grill. Leave them alone for about 5 to 7 minutes on each side. They’re done when a meat thermometer says 74°C inside. Don't smash down on them or they'll dry out.
05 -
Shift the grilled chicken to a plate and chill for 5 minutes so the juices stay put. Serve however you like. You can drizzle extra honey mustard sauce if you feel like it.
# Extra Suggestions:
01 -
Letting your chicken soak longer means it’ll turn out even more flavorful and moist.
02 -
Can’t use a grill? No worries! Just roast the chicken at 200°C for about 20–25 minutes or cook it in a skillet on the stove.
03 -
Leftover chicken works great tossed in salads, stuffed in wraps, or slipped into sandwiches for your next meal.
04 -
Don’t reuse any marinade that’s touched raw chicken. Only save some aside before marinating, if you want extra sauce.