Honey Mustard Grilled Chicken (Printable Version)

Chicken gets loaded with honey mustard goodness and grilled for that sweet-tangy flavor explosion.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts

→ Honey Mustard Marinade

02 - 1 teaspoon paprika
03 - 80 ml Dijon mustard
04 - 80 ml honey
05 - 0.5 teaspoon dried thyme
06 - 0.5 teaspoon black pepper, ground up
07 - 15 ml freshly squeezed lemon juice
08 - 30 ml olive oil
09 - 10 ml soy sauce
10 - 3 cloves garlic, minced up
11 - 0.5 teaspoon onion powder
12 - 0.5 teaspoon salt

# Step-by-Step Guide:

01 - Take the finished chicken off your grill and set it aside for 5 minutes. That way, all the tasty juices won’t run out. Dish it up however you like. Feel free to add more honey mustard on top.
02 - Put your chicken pieces on the hot grill. Let them cook for about 5 to 7 minutes per side. Don’t squish them—just let them do their thing until a meat thermometer reads 74°C inside. If there’s extra marinade on the chicken, gently shake it off.
03 - Brush some oil over the grates on your grill. Set the heat to about medium-high – shoot for 190 up to 205°C.
04 - Put those chicken breasts into a sealed bag or dish. Drizzle your marinade all over, making sure every piece gets covered. Cover the dish or close up your bag. Let it chill in the fridge for anywhere from 30 minutes to overnight if you’ve got time for extra flavor.
05 - In a bowl, toss in the olive oil, honey, Dijon, lemon juice, soy sauce, onion powder, paprika, garlic, pepper, thyme, and salt. Whisk everything together until you’ve got a silky mixture.

# Additional Notes:

01 - If you let your chicken marinate for longer, it’ll end up way more tender and packed with flavor.
02 - Don’t own a grill? Try baking it at 200°C for 20 to 25 minutes instead, or just cook in a skillet on the stove if you’d rather.
03 - Any extras taste great in a salad, sandwich, or even wrapped up for tomorrow’s lunch.
04 - Don’t save any marinade that’s been in contact with raw chicken. Only hang onto what you don’t use for food safety.

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