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Honey-Mustard Grilled Chicken Breasts

This grilled chicken recipe features tender, juicy chicken breasts coated in a bold, sticky glaze of honey, Dijon mustard, smoked paprika, and bright citrus. The high-heat grilling creates a caramelized, slightly charred exterior while keeping the inside moist and flavorful, resulting in an irresistibly smoky and tangy dish with a glossy finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Grilling
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken breasts preferably skinless and boneless
  • 3 tablespoons honey or maple syrup for a floral note
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika adds smoky aroma
  • 1 lemon lemon juice freshly squeezed
  • 2 tablespoons olive oil helps prevent sticking and promotes even searing

Equipment

  • Grill or grill pan
  • Probe thermometer
  • Basting brush
  • Tongs

Method
 

  1. Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a good sear.
  2. In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, smoked paprika, freshly squeezed lemon juice, and olive oil until the mixture is smooth and well combined.
  3. Preheat your grill or grill pan over medium-high heat until it reaches about 200°C / 390°F, and lightly oil the grates to prevent sticking.
  4. Place the chicken breasts on the hot grill, listening for a gentle sizzle, and cook for 6-7 minutes until they develop a deep golden color and slight charring.
  5. Use tongs to flip the chicken breasts carefully and cook the other side for another 6-7 minutes, until golden brown and cooked through.
  6. During the last 2 minutes of grilling, use a basting brush to apply the honey-mustard glaze generously over the chicken, allowing it to caramelize and develop a sticky, glossy coating.
  7. Once cooked, insert a probe thermometer into the thickest part of the chicken; it should read 74°C / 165°F. Remove the chicken from the grill and place on a plate.
  8. Let the chicken rest for about 5 minutes under foil to allow the juices to redistribute and keep the meat moist.
  9. Slice the chicken against the grain and serve with your favorite sides, enjoying the smoky, tangy, and sweet flavors with a beautifully caramelized exterior.