Description
This juicy grilled chicken with a sticky-sweet honey mustard glaze might just be the easiest way to upgrade your dinner game without breaking a sweat.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken breasts
- 1/3 cup (80ml) Dijon mustard
- 1/4 cup (60ml) honey
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (30ml) apple cider vinegar
- 3 cloves garlic, minced
- 1 tablespoon (15ml) fresh lemon juice
- 1 teaspoon (5ml) paprika
- 1 teaspoon (5ml) salt
- 1/2 teaspoon (2.5ml) black pepper
- 1/4 teaspoon (1.25ml) cayenne pepper (optional)
- Fresh parsley or thyme for garnish
Instructions
- Whisk together Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, lemon juice, paprika, salt, black pepper, and cayenne pepper. Reserve 1/4 cup for basting.
- Pound chicken breasts to even 3/4-inch thickness, then place in a zip-top bag or shallow dish.
- Pour marinade over chicken, coat evenly, and refrigerate for 30 minutes to 4 hours.
- Preheat grill to medium-high heat (375-425°F) and oil the grates.
- Remove chicken from marinade, letting excess drip off, and place on hot grill.
- Grill for 5-6 minutes per side until internal temperature reaches 165°F.
- During the last 2 minutes, brush with reserved marinade to create a glaze.
- Transfer to a plate and let rest for 5 minutes before serving.
- Garnish with fresh herbs if desired.