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Grilled Honey Mustard Chicken

chef Laya
This grilled honey mustard chicken is an easy, juicy chicken recipe made with Dijon mustard, honey, olive oil, lemon juice, garlic, and smoked paprika. Marinate the chicken, grill it over medium heat, and finish with reserved honey mustard sauce for a sweet, tangy, flavorful dinner.
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Prepr Time 10 minutes
Cooking Time 10 minutes
30 minutes
ToTal Time 50 minutes
Type of plate Dinner
kitchen American
Serving 4

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts or chicken thighs
  • 1/4 cup Dijon mustard
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley optional, for garnish

Instructions
 

  • If using chicken breasts, pound them gently to an even thickness of about 3/4 inch. This helps the chicken cook evenly.
  • In a medium bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, garlic, smoked paprika, salt, and black pepper until smooth.
  • Before adding the raw chicken, transfer 1/4 cup of the marinade to a separate clean container. Cover and refrigerate this reserved sauce for serving later.
  • Place the chicken in a zip-top bag or shallow glass dish. Pour the remaining marinade over the chicken and turn to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  • Preheat a clean grill to medium heat, about 375°F to 400°F / 190°C to 205°C. Lightly oil the grill grates.
  • Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the used marinade.
  • Grill the chicken for 5 to 7 minutes per side, with the lid closed when possible, until grill marks form and the chicken reaches an internal temperature of 165°F / 74°C at the thickest point. Move the chicken to indirect heat if it browns too quickly.
  • Transfer the chicken to a clean plate and rest for 5 minutes.
  • Brush or drizzle with the reserved, untouched honey mustard sauce. Garnish with parsley if desired, then slice and serve.

Notes

  • Always marinate chicken in the refrigerator. USDA guidance states poultry can be refrigerated in marinade for up to 2 days; for this recipe, 30 minutes to 4 hours is enough for excellent flavor.
  • Reserve sauce before it touches raw chicken. Used raw-chicken marinade should be discarded or boiled before it can be used as a sauce.
  • Cook chicken to 165°F / 74°C, measured in the thickest part with a food thermometer.fsis.usda+1
  • Honey can burn quickly. Cook over medium heat and move chicken to indirect heat if it is browning too fast.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • For baked honey mustard chicken, bake at 400°F / 205°C for 18 to 22 minutes, or until the internal temperature reaches 165°F / 74°C.