Description
This Grilled Honey Mustard Chicken recipe features tender boneless, skinless chicken breasts seasoned with herbs and spices, grilled to perfection and glazed with a flavorful homemade honey mustard sauce. Perfect for a quick and delicious main course with a balance of sweet, tangy, and mildly spicy flavors.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Freshly ground pepper, to taste
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried basil
For the Sauce
- 0.25 cup honey
- 2 tablespoons butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon wholegrain mustard
- 2 teaspoons hot sauce (optional)
- 0.5 teaspoon white vinegar
- 0.125 teaspoon paprika
- Vegetable oil (for brushing grill grates)
Instructions
- Preheat the Grill: Preheat your gas grill to medium-high heat to ensure it’s hot enough for proper searing of the chicken breasts.
- Season the Chicken: Season the chicken breasts evenly with salt, freshly ground pepper, garlic powder, onion powder, dried thyme, and dried basil. Set aside to let the flavors infuse slightly.
- Prepare the Honey Mustard 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 the sauce is smooth and well combined.
- Reserve Basting Sauce: Remove 0.25 cup of the honey mustard sauce and transfer it to a small bowl for basting during grilling. Reserve the rest of the sauce for serving as a dipping sauce later.
- Oil the Grill Grates: Brush the grill grates with vegetable oil to prevent the chicken from sticking during cooking.
- Initial Grill Searing: Place the seasoned chicken breasts onto the hot grill. Sear for 2 minutes on one side, then flip and sear for another 2 minutes on the other side to develop grill marks and brown the chicken.
- Baste and Cook: Brush the chicken breasts with half of the reserved honey mustard basting sauce. Close the grill lid and cook the chicken for 7 minutes, allowing the flavors to absorb and the chicken to cook through.
- Flip and Continue Cooking: Open the grill, flip the chicken over, and brush with the remaining half of the basting sauce. Continue to cook for 5 to 6 more minutes, or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked. Thicker breasts may require slightly longer cooking time.
- Rest the Chicken: Remove the chicken from the grill and transfer to a cutting board. Let it rest for 8 minutes to allow juices to redistribute, keeping the meat juicy and tender.
- Serve: Slice the chicken and serve it with the reserved honey mustard dipping sauce for a flavorful and satisfying meal.
Notes
- For spicier flavor, increase the hot sauce or add crushed red pepper flakes to the sauce.
- If you don’t have a grill, you can use a grill pan or broil the chicken in the oven, adjusting cooking times accordingly.
- Butter can be substituted with olive oil to keep the sauce lighter.
- Make sure to let the chicken rest after grilling to keep it moist and tender.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 90 mg
