Description
This sweet, tangy, zesty honey mustard chicken is packed with flavor and perfect for weeknight dinners! It comes out tender and juicy either in the oven or on the grill.
Ingredients
Scale
- 1/2 cup dijon mustard
- 1/2 cup of honey
- Juice of 1 lemon (approx 3 tablespoons)
- 2 teaspoons minced garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 – 1 teaspoon crushed red pepper flakes (depending on the amount of heat you like)
- 4 boneless skinless chicken breasts
- Garnish – chopped fresh parsley
Instructions
- Whisk the mustard, honey, lemon juice, garlic, paprika, salt, pepper, and red pepper flakes in a bowl. Reserve 1/4 cup of the sauce for later.
- Place the chicken breasts in a zip-top bag and pour the remaining honey mustard sauce on top of the chicken. Massage to coat and allow the chicken to marinate for at least an hour.
- To Grill: Preheat your grill to 400°F. Cook the chicken breasts on the hot grill for 6 minutes on each side, or until the internal temperature reaches 160°F. Remove the chicken tent with foil and allow it to rest for 5 minutes. Drizzle with the reserved marinade before serving and sprinkle with parsley.
- To Bake: Preheat your oven to 400°F. Place the chicken on a lightly greased baking sheet and cook for 25 minutes, or until the internal chicken temperature reaches 160°F. Drizzle with remaining marinade before serving and sprinkle with parsley.
Notes
- Store airtight in the refrigerator for up to 3 days.
