Kitchen notes · a little help before you start
Grilled Chicken with Honey Mustard Dressing
Grilled Chicken with Honey Mustard Dressing is made with skin-on chicken thighs, honey, and whole grain mustard.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 40 min
- Original yield
- Serves 2
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Salads
A few quick notes
1. Include the rest
Leave time for the resting step before continuing.
2. Remember the turn or stir
Turn or stir the food at the point specified in the method.
3. Prepare the grill
Use the grill setup and heat described in the method.
Get to know the ingredients
boneless skin-on chicken thighs
In the method: As far in advance as you can, sprinkle both sides of the 250 grams boneless skin-on chicken thighs with the 1/2 teaspoon salt and 1/4 teaspoon black pepper.
baby greens
In the method: Wash the salad greens and dry in a salad spinner.
extra virgin olive oil
In the method: Drizzle 2 teaspoons extra virgin olive oil onto the chicken and rub all over both sides.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 250 grams boneless skin-on chicken thighsIngredient note
Source: 1/2 teaspoon saltIngredient note
Source: 1/4 teaspoon black pepperIngredient note
Source: 80 grams baby greensIngredient note
Source: 2 teaspoons extra virgin olive oil; Source: 1 tablespoon extra virgin olive oilIngredient note
Source: 1 tablespoon honeyIngredient note
Source: 1 tablespoon whole grain mustardIngredient note
Source: 1/2 tablespoon lemon juiceIngredient note
Source: 1/2 teaspoon hot mustard (optional)
How to make it
0 of 9 steps completeMake room for Grilled Chicken with Honey Mustard Dressing
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
Finish as directed
Arrange the chicken on top of the salad and drizzle with the remaining dressing.
A little more help as you go
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Prepare the pan
Follow the pan-heating step before adding its ingredients.
A few questions you might have
What should I prepare first?
Set out the grill. Start with this step: As far in advance as you can, sprinkle both sides of the 250 grams boneless skin-on chicken thighs with the 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Which preparation step should I plan for?
Leave time for the resting step before continuing.
What check should I look for as it cooks?
Place the chicken skin-side down on the grill until it has good grill marks, and then flip and grill until the chicken is cooked through (registered 160 degrees F on a thermometer).
Is there another preparation step to plan for?
Use the chopping, slicing or cutting preparation specified.
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: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
