I stole this recipe for Honey Mustard Grilled Chicken from modernhoney.com. This tender grilled chicken recipe is easy to make. A marinade is made with mustard, honey, olive oil, garlic powder, salt and pepper. Then the chicken is marinated in half of the honey mustard mixture. The second half is brushed on the chicken while grilling. If you love honey mustard salad dressing, you’ll love this recipe.
The first Saturday in every August is National Mustard Day and making Honey Mustard Grilled Chicken is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).
Did you know? Modern mustard was created by an Englishwoman, Mrs. Clements of Durham, in 1729. She ground up mustard seeds and other secret ingredients into a powder that could be mixed with water to make mustard something like today’s version. She sold her powdered mix town to town on horseback. When King George I tried some and became a big fan, mustard’s popularity took off. ² (see more trivia in the Trivia tab)
In a small bowl whisk together, ⅓ cup mustard, ⅓ cup honey, 2 – 3 tbsp olive oil, ¼ tsp garlic powder, 1 tsp salt and 1 tsp pepper.
Place 2 lbs chicken in a large Ziploc bag. Pierce holes with fork in chicken pieces. Then pour ½ of the honey mustard mixture into the bag with the chicken.
Next, set aside the remaining honey mixture to use as a baste while grilling. Then marinate chicken at least 30 minutes in refrigerator. Heat grill to med or medium high heat. Remove the chicken from the marinade on place on grill.
Cook chicken 3 to 5 minutes per side. As you turn the chicken baste with reserved sauce.
Then remove cooked chicken to serving dish. After cooking all the chicken brush any remaining sauce on chicken so it is covered.
Then let the chicken rest 1 to 2 minutes before serving.
Honey Mustard Grilled Chicken
Ingredients
- 2 lbs chicken breasts
- ⅓ cup mustard Dijon, stone ground, yellow or any combo
- ⅓ cup honey
- 2–3 tbsp olive oil
- ¼ tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
Instructions
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Place chicken in a large Ziploc bag. Pierce holes with fork in chicken pieces.
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In a small bowl whisk together, mustard, honey, olive oil, garlic powder, salt and pepper.
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Pour ½ of the honey mixture into the bag with the chicken. Set aside the remaining honey mixture to use as a baste while grilling. Marinate chicken at least 30 minutes in refrigerator.
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Heat grill to med or medium high heat.
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Cook chicken 3 to 5 minutes per side. As you turn chicken baste with reserved sauce. After cooking brush any remaining sauce on chicken so it is covered.
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Let chicken rest 1 to 2 minutes before cutting.