Kitchen notes · a little help before you start
Grilled Honey Mustard Chicken
Honey mustard chicken has a cheerful mix of sweetness and bite, with a little heat tucked into the sauce. The whole grain mustard gives the coating some texture, too.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Whisk the sauce first
Mix the honey mustard sauce thoroughly before dividing it between the chicken marinade and the reserved finishing portion.
2. Reserve before marinating
Set aside the four tablespoons of sauce before the rest touches the raw chicken; that portion is for the cooked breasts.
3. Preheat the grill
Bring the grill to medium-high heat before adding the marinated chicken so the cooking stage starts at the specified heat.
Get to know the ingredients
Whole grain mustard
Use whole grain mustard in the sauce; whisk it with the honey and remaining seasonings before coating the chicken.
Lemon juice
Only the juice of the lemon portion is needed. Whisk it into the sauce with the mustard and honey.
Minced garlic
Mince the garlic clove before mixing so it can be whisked through the honey mustard sauce with the spices.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Grilled Honey Mustard Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Sauce, cover and rest
Pour the reserved sauce over the grilled chicken and let it rest under foil before bringing it to the table.
A little more help as you go
Coat all the chicken
Toss the breasts with the marinade so they're coated, then cover with plastic wrap for the marinating stage given.
Discard the used marinade
Once the chicken has gone onto the grill, discard its marinade. Keep the separately reserved sauce for the finishing step.
A few questions you might have
Do I use the same sauce for marinating and serving?
One mixture does both jobs, but divide it first. Reserve the finishing portion before pouring the remaining mixture over raw chicken.
Does the chicken need turning on the grill?
Yes, grill it on both sides until done. The directions give a cooking period for each side of the breasts.
Does the sauce include any heat?
Cayenne pepper and red pepper flakes are whisked into the honey mustard mixture, alongside the paprika and other seasonings.
Should I add the reserved sauce after resting?
Pour it over the chicken before the foil-covered rest so the chicken rests with that finishing sauce on it.
Do I need bone-in chicken?
The recipe uses boneless skinless chicken breasts, which are coated in the honey mustard mixture before going onto the grill.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: therecipecritic.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
