Description
This Honey Mustard Chicken recipe features tender chicken breasts or thighs marinated in a sweet and tangy honey mustard sauce, offering a perfect balance of flavors. The marinade includes honey, grainy Dijon mustard, olive oil, garlic, and optional cayenne pepper for a bit of heat. The chicken is quick to prepare and can be either grilled or baked, making a delicious main course that serves four and is perfect for a flavorful, healthy meal.
Ingredients
Units
Scale
For the Chicken and Marinade
- 1 pound chicken breast or chicken thighs
- 3 tablespoons honey
- 3 tablespoons dijon mustard (grainy preferred)
- 2 tablespoons olive oil
- 1 garlic clove, finely minced or grated
- 1/4 teaspoon cayenne pepper (optional)
- Freshly ground salt and black pepper (to taste)
Instructions
- Prepare the Marinade: In a large bowl, combine honey, dijon mustard, olive oil, minced garlic, cayenne pepper if using, and freshly ground salt and black pepper. Stir well to blend all ingredients into a smooth marinade.
- Marinate the Chicken: Add the chicken breasts or thighs to the bowl with the marinade. Stir thoroughly to ensure all pieces are evenly coated. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for 30 minutes to 1 hour to let the flavors infuse.
- Grill the Chicken: Preheat your grill to 400 degrees Fahrenheit. Place the marinated chicken on the grill and close the lid to retain heat. Cook the chicken for 6-8 minutes on one side, then flip it only once using tongs to keep the chicken juicy and achieve grill marks. Continue cooking for another 6-8 minutes. Use a meat thermometer to check the internal temperature; chicken is done when it reaches 165 degrees F.
- Rest the Chicken: Remove the chicken from the grill and transfer it to a clean plate or cutting board. Cover it loosely with foil and let it rest for 5-10 minutes to keep the meat juicy and tender before slicing.
- Bake the Chicken (Alternative Method): Preheat your oven to 400 degrees Fahrenheit. Place the marinated chicken pieces on a baking sheet lined with parchment paper. Bake for 20-30 minutes or until the chicken is cooked through and the internal temperature reads 165 degrees F. Remove from oven and rest for 5 minutes before serving.
Notes
- This recipe is paleo-friendly and provides a simple yet flavorful way to add moisture and taste to chicken.
- Use grainy Dijon mustard to add texture and depth to the marinade.
- Only flip the chicken once during grilling to retain juiciness and develop nice grill marks.
- Resting chicken after cooking is essential to keep it tender and juicy.
- Adjust cayenne pepper amount or omit it to control the level of heat in the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 227 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 9.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 23 g
- Cholesterol: 55 mg
