Grilled Honey Mustard Chicken - Honey Mustard Grilled Chicken is a perfect easy summer grilled chicken recipe. The chicken tenderloins are marinaded in a sweet and savory honey mustard sauce with sprigs of fresh rosemary and lemon juice, then quickly cooked on a hot grill. So good and so easy!
Grilled Honey Mustard Chicken
Ingredients
- 1/3 cup of Grainy Coarse Mustard
- 1/3 cup smooth Dijion Mustard
- 2/3 cup Honey
- 2 tablespoons Extra Virgin Olive Oil
- 2 Lemons, juiced
- 3 cloves Garlic, minced
- 2 sprigs Fresh Rosemary
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 2 1/2 pounds chicken breast
Instructions
- Combine the grainy coarse mustard, smooth Dijon mustard, honey, extra virgin olive oil, lemon juice, and minced garlic in a 2 cup glass measuring cup.
- Remove the rosemary leaves from the stem. Finely chop them.
- Add the chopped rosemary, salt, and pepper to the measuring cup. Stir to combine well.
- Set 1/4 cup of the marinade mixture aside for basting.
- Add the marinade to a gallon sized zip top plastic bag along with the chicken.
- Seal the bag and flatten the contents, making sure that the marinade is evenly dispersed throughout the chicken.
- Place the bag, flat, on a baking sheet. Transfer to the refrigerator and marinade at least an hour, or up to overnight.
- Prepare the grill be ensuring the grates are cleaned off completely.
- Preheat the grill, with the lid closed, until the grill thermometer indicates that it has reached 400 degrees F (if you are using a gas grill, or any grill that has a built in thermometer).
- While the grill preheats, remove the chicken from the bag and place on a plate. It is not necessary to rinse the chicken. Season with additional salt and pepper if desired.
- Place the chicken tenderloins on the preheated grill and close the lid. They will only need to cook for about 3-5 minutes per side.
- Flip the chicken, close the lid, and cook another 3-5 minutes.
- When the chicken is cooked through (165 degrees F internal temp), remove it from the grill and transfer it to a clean baking sheet.
- Baste, if desired, with the reserved 1/4 cup of marinade mixture (not the mixture that was in the bag with the raw chicken as this is not safe to consume).
- Let rest for 3-5 minutes, transfer to a platter, garnish with lemon slices and rosemary sprigs if desired.
- Serve.
