Grilled Honey Mustard Chicken Breasts Recipes

EASY GRILLED HONEY-DIJON CHICKEN

Steps:

• In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
• Preheat the grill to medium heat.
• Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

HONEY MUSTARD GRILLED CHICKEN

Steps:

• Preheat the grill for medium heat.
• In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
• Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

GRILLED HONEY-MUSTARD CHICKEN SANDWICHES

Steps:

• Heat coals or gas grill for direct heat.
• Mix mustard, honey, oregano and red pepper. Brush on chicken.
• Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, brushing frequently with mustard mixture and turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining mustard mixture.
• Serve chicken on buns with tomato and lettuce.

GRILLED HONEY-LEMON CHICKEN

Steps:

• Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.

GRILLED CHICKEN BREASTS WITH MUSTARD-GARLIC MARINADE AND SAUCE

Steps:

• Place chicken breasts in resealable food-storage plastic bag.
• In medium bowl, beat 1/2 cup of the broth, the oil, 2 tablespoons of the Dijon mustard, the lemon juice, garlic, salt and pepper with whisk. Pour over chicken; seal bag. Refrigerate at least 1 hour but no longer than 8 hours to marinate.
• Heat gas or charcoal grill. Remove chicken from marinade; pour marinade into 1-quart saucepan. Beat in remaining 1/2 cup broth and maple syrup with whisk. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Meanwhile, heat sauce to boiling and cook 10 minutes, stirring frequently. Sauce should be smooth and slightly syrupy. Remove from heat; stir in remaining 1 tablespoon Dijon mustard.
• Serve chicken breasts with sauce; top with parsley.

HONEY MUSTARD GRILLED CHICKEN

Steps:

• Place chicken breast in a large Ziploc bag. Using a fork, pierce small holes in the chicken.
• In a small bowl, whisk together mustard, honey, olive oil, garlic powder, salt, and pepper.
• Pour 1/2 of honey mustard marinade into bag with chicken. Set aside remaining honey mustard sauce to use to baste on the chicken. Let marinate for at least 30 minutes in the refrigerator.
• Heat grill to medium or medium-high heat. Once the grill is heated, place chicken on the clean grill.
• Cook for 3-5 minutes per side, depending on the thickness of chicken breast. The FDA recommends the internal temperature to be 165 degrees. The chicken will continue to cook for 1-2 minutes after removing from the grill.
• After turning the chicken one time, brush remaining honey mustard sauce all over chicken. After removing chicken from the grill, brush the second coat of sauce so it is completely covered.
• Let rest for several minutes before cutting so it stays nice and juicy.

GRILLED HONEY MUSTARD CHICKEN

Steps:

• Preheat grill to medium-high heat.
• Season chicken breasts with salt, pepper, garlic powder, onion powder, dried thyme, and dried basil; set aside.
• In a mixing bowl whisk together honey, melted butter, mustards, hot sauce, vinegar, and paprika; whisk until combined and smooth. Remove ¼-cup of the honey mustard and put it in a bowl - we will use this for basting. Reserve the rest for later for dipping.
• Brush the grill grates with vegetable oil.
• Place chicken breasts on the grill and brown for 2 minutes; turn it over and brown for 2 more minutes.
• Brush the chicken breasts all over with half of the honey mustard basting sauce. Close the grill and cook the chicken for 7 minutes.
• Uncover, flip and brush the chicken with more basting sauce; continue to cook for 5 to 6 more minutes, or until cooked through. Chicken is cooked when internal temperature registers at 165˚F. The thicker the chicken breasts, the longer it will take to cook through.
• Remove cooked chicken from the grill and transfer to a cutting board; let stand 8 minutes.
• Slice the chicken and serve with reserved honey mustard sauce.

GRILLED HONEY MUSTARD CHICKEN BREASTS

Steps:

• Mix all ingredients except chicken until blended; reserve 1/2 cup for later use. Pour remaining dressing mixture over chicken in shallow dish; turn to evenly coat both sides of chicken breasts with dressing mixture.
• Refrigerate 1 hour to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF), brushing with reserved dressing mixture for the last 5 min.

GRILLED HONEY MUSTARD CHICKEN

Steps:

• Preheat a grill to medium high. Whisk the honey mustard, molasses, vinegar, melted butter and hot sauce in a bowl until smooth; season with salt and pepper. Remove 1/4 cup to a small bowl for basting the chicken; set aside the rest for serving.
• Toss the okra and bell peppers with the vegetable oil in a bowl; season with salt and pepper. Tear off a 16-inch piece of foil. Spread the vegetables on the left side of the foil. Fold the right side of the foil over and seal the edges to form a packet.
• Brush the grill grates with vegetable oil. Season the chicken with salt and pepper and grill until marked, about 2 minutes per side. Brush with the honey mustard basting sauce; cover and cook until almost cooked through, 5 to 8 minutes. Uncover and cook, flipping and brushing with the remaining basting sauce, until cooked through, about 5 more minutes. Remove to a cutting board and let rest before slicing.
• Meanwhile, grill the foil packet, flipping halfway through, until the vegetables are tender and charred, 12 to 15 minutes. Top the chicken with chives; serve with the grilled vegetables, cornbread and the reserved honey mustard sauce.

HONEY MUSTARD GRILLED CHICKEN

Steps:

• In a small bowl, mix mayonnaise, honey and mustard. Reserve 1/2 cup mixture for sauce. Spread remaining mixture over chicken. , Place chicken on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Serve with reserved sauce.

GRILLED HONEY MUSTARD CHICKEN

Steps:

• In a bowl mix mayonnaise, mustard, honey, salt and pepper.
• In a ziplock bag, place chicken and pour honey mustard mixture over chicken, reserving 1/2 cup.
• Let marinate at least 2 hours, overnight is even better. Remove chicken and discard the marinade.
• Grill chicken about 10 minutes on each side. The last few minutes brush with reserved honey mustard.

GRILLED HONEY MUSTARD CHICKEN RECIPE

Steps:

• In a bowl or bag, combine your Dijon Mustard, honey, Olive oil, lemon juice, Worcestershire sauce, garlic salt, and parsley until fully incorporated. Add your chicken breasts or tenderloins.
• Let marinade for 4-8 hours in the fridge.
• Heat grill to medium heat, place chicken on the grill and cook on both sides for about 4 minutes or until juice runs clear.
• In a separate bowl, combine 1/4 cup yellow mustard and 1/4 cup honey. Drizzle over chicken before serving.