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That sweet tang and smoky smell from honey mustard chicken grilling outside pretty much brings everyone to the table. Each mouthful is crazy moist, bright, and loaded with punchy flavor, thanks to an easy sauce you make in your own kitchen. Want a sunny meal folks will love and you don’t have to fuss over? This is what I throw on the grill.
Whenever this hits the grill, my whole crew gets excited. I first tried it for my picky eaters—now everyone at the table asks for more, even the grown-ups.
Tasty Ingredients
- Onion powder: gives sweet, full flavor you’ll miss if it’s not there
- Dried thyme: tosses in that little herby something—just make sure it’s still fresh
- Salt and black pepper: wakes up every bite; crush some fresh, and sea salt is a solid pick
- Paprika: adds warmth, color, and an earthy vibe (Spanish ones are my fave for aroma)
- Garlic: makes things extra savory; smashing and chopping gives the best kick
- Fresh lemon juice: brings loads of brightness—grab a real lemon and skip anything bottled
- Soy sauce: levels up the savory edge and brings salt; fresh is best if you can
- Olive oil: keeps everything moist and gives you those tasty grill marks; go for the good stuff
- Chicken breasts: thicker, boneless ones soak it up and cook fast
- Honey: pulls the sweet stuff together (big flavors if you use wildflower)
- Dijon mustard: creamy, bold, and just a little sharp; go stone-ground if you want a stronger hit
Easy Steps
- Let Chicken Rest & Slice It Up:
- When your chicken’s done, move it onto a plate, cover with a bit of foil, and give it five minutes to chill out so the juices settle. After that, cut it up, serve, and spoon on any sauce you saved if you’re feeling fancy.
- Time to Grill:
- Take chicken pieces out, let the extra marinade drip off, and toss 'em on the hot grill. Lid goes down. Leave them alone for five to seven minutes, flip, give 'em another five to seven till they look tasty and your thermometer says 165°F. Less fuss means better char.
- Whisk Up Marinade:
- Mix honey, Dijon mustard, olive oil, lemon juice, soy sauce, garlic, paprika, salt, black pepper, onion powder, and thyme in a big bowl until it looks smooth. That’s your flavor booster and what keeps things juicy.
- Marinate the Chicken:
- Drop the chicken in a bag or shallow dish. Pour on that marinade till it’s covered. Push out the air and stash in the fridge for thirty minutes (or up to eight hours if you want it extra juicy). Flip it around halfway if you think of it.
- Heat the Grill:
- Get your gas or charcoal grill roaring at a solid medium-high (about 375–400°F). When it’s ready, snag a paper towel, dip in oil with tongs, and rub across the clean grates to keep from sticking.
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Paprika is the flavor hero here, making the color stand out and tying everything together. The first time my neighbor tried it, she asked for the whole rundown—it’s now a backyard favorite all summer long.
Stay Flavorful
Pop the cooked chicken into a tight container in the fridge and it’s good for three days. Hold off on topping with extra sauce until you’re ready to dig in so it doesn’t get soggy. For the freezer, slice your cooled chicken, layer with parchment, and just warm up what you want when hunger hits.
Smart Swaps
No Dijon sitting around? Spicy or just plain yellow mustard does the trick. Maple syrup fills in fine if honey’s missing. Want it extra juicy? Use boneless chicken thighs. Only have chili powder? Works great in place of paprika when you need a gentle kick.
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How To Dish It Up
Grilled veggies—think squash or peppers—are awesome on the side, or toss together a crisp cucumber salad. You can rustle up creamy corn or a steamy bowl of brown rice too. Fancy it up? Pour on a splash of vinaigrette and toss in chopped fresh herbs at the finish.
How We Got Here
Sweet, bold marinades are always welcome at family grills stateside and just about everywhere. The combo of mustard and honey brings in that classic tang and easy sweetness, which is why everyone—from picky kids to grown folks—keeps coming back for more.
Common Recipe Questions
- → What’s the best amount of time to let the chicken marinate?
Toss the chicken in marinade and stash in the fridge for at least 30 minutes—or leave it all day, up to 8 hours, for really bold taste.
- → Can I make this without firing up the grill?
Sure can! Bake it at 400°F for about 20 to 25 minutes, or cook it in a skillet on your stove ’til it’s cooked through.
- → What temp is chicken fully cooked and safe to eat?
Poke a thermometer in the thickest part—you’re aiming for 165°F. That’s how you know it’s juicy and ready.
- → How can I stop the chicken from getting stuck to the grill?
Wipe a bit of oil on your grates before placing the chicken on. That way, you won’t fight with it when flipping.
- → Any side dish ideas to go with this chicken?
Toss it on a plate with rice, fresh salad, or some veggies off the grill. Pick what you love and dig in!