Honey Mustard Chicken
You’ve had a long week. The weather’s nice. And now it’s time for a little backyard BBQ. So, call your friends, fire up the grill, and try out one of our favorite summer recipes!
We like to use the granny method for this recipe—eyeballing the ingredients and taste-testing until we get the marinade just right. The amount of marinade you make will depend on how many chicken breasts you’re cooking and how big they are, as well as how much you want left over for dipping. The measurements and ingredients below are just a starting point—feel free to get creative!
- Start out with about 2 ½ pounds of boneless chicken breasts. We like the breast filets because they soak up more of the sauce.
- Make a simple marinade with equal parts Dijon mustard and honey (about 2/3 cup each). Then add a couple tablespoons of olive oil.
- Season the marinade with salt, pepper, and garlic powder to taste. If you like a bit of kick, add some cayenne pepper and/or substitute freshly minced garlic for the garlic powder.
- Whisk the marinade until nice and smooth, and set some aside (at least ¼ cup) for basting and dipping later.
- Submerge the filets in the remaining marinade, and let them sit for a couple of hours, up to overnight.
- Grill the chicken on medium to medium-high heat for about 3-5 minutes per side. They’ll be done when a meat thermometer stuck into the thickest part of a breast reads 165°.
- Enjoy with your favorite sides and favorite people!