Honey Mustard Chicken Recipe
A tangy and sweet marinated chicken dish, perfect for grilling or baking. This simple preparation infuses the meat with rich flavor and keeps it succulent. Ideal for a paleo-friendly meal or any quick dinner plan.
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Ingredients
- 3 tablespoons honey
- ¼ teaspoon cayenne pepper optional, for a hint of heat
- Freshly ground black pepper and salt to taste
- 1 garlic clove finely grated or minced
- 1 pound chicken breasts or thighs
- 2 tablespoons olive oil
- 3 tablespoons grainy dijon mustard
Instructions
- In a large mixing bowl, combine the honey, dijon mustard, olive oil, minced garlic, cayenne pepper if using, along with salt and pepper. Add the chicken, stirring thoroughly to coat all pieces evenly with the marinade. Cover and refrigerate for at least 30 minutes, up to 1 hour.
- To grill: Preheat the grill to 400°F. Once heated, arrange the marinated chicken directly on the grill grates. Close the lid to retain heat. Grill for 6–8 minutes on one side, then flip only once to maintain moisture and form grill marks. Cook for an additional 6–8 minutes, or until a meat thermometer reads 165°F at the thickest part. Transfer to a clean plate, tent with foil, and allow to rest 5–10 minutes before slicing.
- To bake: Preheat oven to 400°F. Line a baking sheet with parchment paper, then place the chicken on it. Bake for 20–30 minutes or until the internal temperature reaches 165°F and the meat is no longer pink.
Notes
To freeze: Pour the marinade into a resealable freezer-safe bag, add chicken, and freeze for up to 3 months.