Honey Mustard Grilled (Printable Version)
# What You'll Need:
→ Chicken
01 -
4 skinless, boneless chicken breasts
→ Honey Mustard Marinade
02 -
80 ml Dijon mustard
03 -
80 ml honey
04 -
30 ml olive oil
05 -
15 ml freshly squeezed lemon juice
06 -
10 ml soy sauce
07 -
3 finely chopped garlic cloves
08 -
1 teaspoon paprika
09 -
0.5 teaspoon ground black pepper
10 -
0.5 teaspoon salt
11 -
0.5 teaspoon dried thyme
12 -
0.5 teaspoon onion powder
# Steps to Follow:
01 -
After grilling, pop the chicken on a plate and leave it alone for five minutes. Juices stay in that way. Serve it up any way you like and don’t hold back on extra sauce if you want more.
02 -
Lay your chicken on the hot grill and let it cook about 5 to 7 minutes per side. You’re all set when the inside hits 74°C. No squishing down the chicken—let it stay moist.
03 -
Crank up your grill to medium-high, about 190 to 205°C. Quickly oil up the grates so things don’t get sticky.
04 -
Pop the chicken breasts in a big bag or a roomy dish. Pour marinade all over them and make sure each one gets some love. Cover it up or zip the bag, then stash it in the fridge for at least half an hour—or even overnight for maximum flavor.
05 -
In a bowl, dump in honey, Dijon, olive oil, lemon juice, soy sauce, garlic, onion powder, paprika, salt, black pepper, and thyme. Use a whisk to mix until it’s all blended together.
# Additional Tips:
01 -
Longer marinating makes the chicken even more flavorful and tender.
02 -
If you don’t have a grill, just roast the chicken at 200°C in an oven for around 20 to 25 minutes. Stove works too.
03 -
Keep leftover chicken for salads, wraps, or sandwiches the next day.
04 -
Toss out any marinade that touched raw chicken. Only reuse marinade you kept separate from the chicken.