Print

Perfectly Grilled Honey Mustard Chicken Breasts with a Tangy Homemade Glaze

Two thick cuts of juicy Grilled Honey Mustard Chicken Breasts, glazed and slightly charred, resting on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these steps to grill juicy chicken breasts coated in a simple, flavorful honey mustard glaze. This recipe provides clear instructions for achieving tender meat with a balanced sweet and tangy exterior.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the glaze: In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, garlic powder, salt, and pepper until fully combined.
  2. Place the chicken breasts in a shallow dish or resealable bag. Pour half of the honey mustard glaze over the chicken, ensuring all pieces are coated. Reserve the remaining half of the glaze for basting later.
  3. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours. Do not marinate longer than 4 hours, as the vinegar can affect the texture.
  4. Preheat your grill to medium-high heat (about 400 degrees Fahrenheit). Lightly oil the grates to prevent sticking.
  5. Remove the chicken from the marinade, letting excess drip off. Discard the used marinade.
  6. Place the chicken breasts on the hot grill. Grill for 5 to 7 minutes per side, depending on thickness.
  7. During the last 2 minutes of cooking, brush the reserved, unused honey mustard glaze onto both sides of the chicken.
  8. Continue grilling until the internal temperature reaches 165 degrees Fahrenheit when checked with a meat thermometer.
  9. Remove the chicken from the grill and let it rest on a cutting board for 5 minutes before slicing or serving.

Notes

  • For thicker chicken breasts, pound them to an even thickness (about 3/4 inch) before marinating. This helps them cook evenly and prevents drying out the thinner ends.
  • If you prefer a thicker glaze, simmer the reserved half of the glaze in a small saucepan over medium heat for 3 to 5 minutes until it reduces slightly, then use it for basting.
  • Serve this chicken with grilled asparagus or a simple side salad for a complete meal.

Nutrition

Find it online: https://spoonswirl.com/grilled-honey-mustard-chicken-breasts/