Time 2h25m Yield 4 servings Number Of Ingredients 7 Steps:
In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours. Preheat the grill to medium heat. Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.
Time 45m Number Of Ingredients 9 Steps:
Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temperature. Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done. Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.
Time 35m Yield 4 Number Of Ingredients 5 Steps:
Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Time 40m Yield 4 Number Of Ingredients 5 Steps:
Preheat a grill for medium heat. Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts. Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Heat coals or gas grill for direct heat. Mix mustard, honey, oregano and red pepper. Brush on chicken. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, brushing frequently with mustard mixture and turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining mustard mixture. Serve chicken on buns with tomato and lettuce.
Time 35m Number Of Ingredients 14 Steps:
Preheat grill to medium-high heat. Season chicken breasts with salt, pepper, garlic powder, onion powder, dried thyme, and dried basil; set aside. In a mixing bowl whisk together honey, melted butter, mustards, hot sauce, vinegar, and paprika; whisk until combined and smooth. Remove ¼-cup of the honey mustard and put it in a bowl - we will use this for basting. Reserve the rest for later for dipping. Brush the grill grates with vegetable oil. Place chicken breasts on the grill and brown for 2 minutes; turn it over and brown for 2 more minutes. Brush the chicken breasts all over with half of the honey mustard basting sauce. Close the grill and cook the chicken for 7 minutes. Uncover, flip and brush the chicken with more basting sauce; continue to cook for 5 to 6 more minutes, or until cooked through. Chicken is cooked when internal temperature registers at 165˚F. The thicker the chicken breasts, the longer it will take to cook through. Remove cooked chicken from the grill and transfer to a cutting board; let stand 8 minutes. Slice the chicken and serve with reserved honey mustard sauce.
Time 40m Number Of Ingredients 7 Steps:
Place chicken breast in a large Ziploc bag. Using a fork, pierce small holes in the chicken. In a small bowl, whisk together mustard, honey, olive oil, garlic powder, salt, and pepper. Pour 1/2 of honey mustard marinade into bag with chicken. Set aside remaining honey mustard sauce to use to baste on the chicken. Let marinate for at least 30 minutes in the refrigerator. Heat grill to medium or medium-high heat. Once the grill is heated, place chicken on the clean grill. Cook for 3-5 minutes per side, depending on the thickness of chicken breast. The FDA recommends the internal temperature to be 165 degrees. The chicken will continue to cook for 1-2 minutes after removing from the grill. After turning the chicken one time, brush remaining honey mustard sauce all over chicken. After removing chicken from the grill, brush the second coat of sauce so it is completely covered. Let rest for several minutes before cutting so it stays nice and juicy.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat a grill to medium high. Whisk the honey mustard, molasses, vinegar, melted butter and hot sauce in a bowl until smooth; season with salt and pepper. Remove 1/4 cup to a small bowl for basting the chicken; set aside the rest for serving. Toss the okra and bell peppers with the vegetable oil in a bowl; season with salt and pepper. Tear off a 16-inch piece of foil. Spread the vegetables on the left side of the foil. Fold the right side of the foil over and seal the edges to form a packet. Brush the grill grates with vegetable oil. Season the chicken with salt and pepper and grill until marked, about 2 minutes per side. Brush with the honey mustard basting sauce; cover and cook until almost cooked through, 5 to 8 minutes. Uncover and cook, flipping and brushing with the remaining basting sauce, until cooked through, about 5 more minutes. Remove to a cutting board and let rest before slicing. Meanwhile, grill the foil packet, flipping halfway through, until the vegetables are tender and charred, 12 to 15 minutes. Top the chicken with chives; serve with the grilled vegetables, cornbread and the reserved honey mustard sauce.
Time 15m Yield 4 servings. Number Of Ingredients 4 Steps:
In a small bowl, mix mayonnaise, honey and mustard. Reserve 1/2 cup mixture for sauce. Spread remaining mixture over chicken. , Place chicken on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Serve with reserved sauce.
Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a bowl mix mayonnaise, mustard, honey, salt and pepper. In a ziplock bag, place chicken and pour honey mustard mixture over chicken, reserving 1/2 cup. Let marinate at least 2 hours, overnight is even better. Remove chicken and discard the marinade. Grill chicken about 10 minutes on each side. The last few minutes brush with reserved honey mustard.
More about “honey mustard grilled chicken recipes”
Time 33m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18-20 minutes, turning occassionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
