Grilled Honey Mustard Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
→ Honey Mustard Marinade
02 -
80 millilitres Dijon mustard
03 -
80 millilitres honey
04 -
30 millilitres olive oil
05 -
15 millilitres fresh lemon juice
06 -
10 millilitres soy sauce
07 -
3 cloves garlic, minced
08 -
1 teaspoon paprika
09 -
0.5 teaspoon salt
10 -
0.5 teaspoon ground black pepper
11 -
0.5 teaspoon onion powder
12 -
0.5 teaspoon dried thyme
# Instructions:
01 -
In a mixing bowl, combine Dijon mustard, honey, olive oil, lemon juice, soy sauce, minced garlic, paprika, salt, black pepper, onion powder, and dried thyme. Whisk until the marinade is thoroughly blended.
02 -
Arrange the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish; refrigerate for a minimum of 30 minutes or up to 8 hours for enhanced flavour and tenderness.
03 -
Preheat the grill to medium-high heat (190–205°C). Lightly oil the grates to prevent sticking.
04 -
Remove chicken from the marinade, letting excess marinade drip off. Place chicken on the preheated grill and cook for 5–7 minutes per side, until an internal temperature of 74°C is reached. Avoid pressing down on the chicken to preserve juiciness.
05 -
Transfer grilled chicken to a plate and rest for 5 minutes before serving to allow juices to redistribute. Serve as desired, with optional extra honey mustard sauce.
# Notes:
01 -
The longer the chicken marinates, the more pronounced the flavour and tenderness will be.
02 -
Chicken can be prepared in the oven at 200°C for 20–25 minutes or pan-seared on the stovetop if a grill is unavailable.
03 -
Leftover chicken is ideal for salads, wraps, or sandwiches the following day.
04 -
Reserve leftover marinade only if it has not been in contact with raw chicken; otherwise, discard.