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Grilled Honey Mustard Chicken

Juicy grilled chicken thighs or breasts glazed with a sweet-tangy honey mustard sauce that caramelizes beautifully on the grill.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 boneless skinless chicken thighs (or breasts, about 6 oz each)

Equipment

  • grill (gas or charcoal)
  • instant-read thermometer
  • small bowl
  • whisk
  • tongs
  • basting brush

Method
 

  1. In a small bowl, whisk together honey, Dijon mustard, whole-grain mustard, apple cider vinegar, olive oil, garlic, smoked paprika, salt, and pepper until smooth. Set aside 3 tablespoons for basting later.
  2. Place chicken in a shallow dish or zip-top bag. Pour remaining marinade over chicken, turning to coat. Cover and refrigerate at least 30 minutes or up to 4 hours.
  3. Preheat grill to medium-high heat (about 400°F / 200°C). Clean and oil the grates.
  4. Remove chicken from marinade, letting excess drip off. Discard used marinade.
  5. Grill chicken thighs 5-6 minutes per side, or until internal temperature reaches 165°F (74°C) on an instant-read thermometer. For breasts, adjust time to 6-8 minutes per side.
  6. During the last 2 minutes of grilling, brush reserved marinade onto both sides of the chicken. Watch closely to prevent burning.
  7. Transfer chicken to a plate, tent loosely with foil, and rest 5 minutes before serving.

Notes

For extra juiciness, use chicken thighs. If using breasts, pound to even thickness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven at 350°F.