If you love the flavors of honey mustard (use Dijon it has a nicer bite to it), garlic, brown sugar, and olive oil then you are going to love this!
A FEW TIPS!
I like to fillet my chicken breasts to thin them out. This is certainly not necessary but I find the marinade is more pronounced and they cook faster too.
I have marinated this chicken in as little as 30 minutes or up to a few hours.
Be sure to save some of the UNUSED marinade (like a 1/4 cup) to pour all over the chicken when it is done cooking.
Take the chicken out of the fridge about 30 minutes before grilling.
This leftover chicken makes the BEST sandwiches on bread the next day.
GRILLED HONEY MUSTARD CHICKEN MARINADE Recipe
Simply the best basic chicken marinade out there! Be sure to reserve at least 1/4 cup to pour over the cooked chicken.
INGREDIENTS
1/4 cup cider vinegar
3 tablespoons Dijon mustard
3 cloves garlic, minced
1 Tablespoon Honey
1 lime, juiced
1/2 lemon, juiced
1/4 cup brown sugar
1 1/2 teaspoons kosher salt
ground black pepper to taste
1/4 cup extra virgin olive oil
6 skinless, boneless chicken breast halves
INSTRUCTION
Mix all ingredients together in a bowl except the olive oil.
Drizzle in the oil very slowly while whisking very quickly until emulsified. Reserve 1/4 cup.
Put the chicken in a large Ziploc bag and pour the marinade over the chicken. Refrigerate at least 2 hours.
Let the chicken rest at room temperature for 30 minutes.
Grill chicken over med/high heat turning over when the chicken looks 3/4 of the way cooked through to get nice grill marks. Flip and cook until juices run clear.
Pour remaining marinade on top before serving.
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