Honey Mustard Chicken (Print-Friendly Version)
# What You'll Need:
→ Chicken
01 -
4 chicken breasts, boneless and skinless
→ Honey Mustard Marinade
02 -
0.5 teaspoon dried thyme
03 -
0.5 teaspoon onion powder
04 -
0.5 teaspoon ground black pepper
05 -
0.5 teaspoon salt
06 -
1 teaspoon paprika
07 -
3 garlic cloves, chopped small
08 -
10 millilitres soy sauce
09 -
15 millilitres fresh lemon juice
10 -
30 millilitres olive oil
11 -
80 millilitres honey
12 -
80 millilitres Dijon mustard
# Step-by-Step Directions:
01 -
Once the chicken’s done, put it on a plate. Don’t rush—let it hang out for five minutes so it stays juicy inside. You can drizzle extra honey mustard on top if you want, then dig in however you like.
02 -
Pop the chicken on the hot grill. Let each side cook for 5–7 minutes until the middle hits 74°C. Don’t squish the chicken—just let it cook and keep those juices inside.
03 -
Crank your grill to medium-high, around 190 to 205°C. Brush the grates with oil so the chicken doesn’t get stuck.
04 -
Drop the chicken into a big Ziploc or dish. Smother each piece with the marinade. Seal it up or cover and chill for at least half an hour—longer’s even better if you have time.
05 -
Throw all your marinade stuff—Dijon, honey, oil, lemon juice, soy, garlic, paprika, salt, black pepper, onion powder, and thyme—into a bowl. Whisk it until it’s all mixed together, nice and smooth.
# Helpful Notes:
01 -
The more the chicken sits in the marinade, the tastier and softer it’ll turn out.
02 -
If you can’t grill, bake the chicken at 200°C for 20–25 minutes or brown it on the stove instead.
03 -
Got leftovers? Slice them up for salads, wraps, or make a quick sandwich tomorrow.
04 -
Don’t reuse leftover marinade if it touched raw chicken—keep fresh marinade aside if you want extra.