Grilled Honey Mustard Chicken Breasts
Grilled Honey Mustard Chicken Breasts are juicy, flavorful, and easy to make. A perfect go-to recipe for summer grilling and quick meals!
Servings: 6 servings
Equipment
- paper towels
- grill-safe thermometer
Ingredients
- 6 chicken breasts boneless, skinless (about 3½ pounds)
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- ½ teaspoon lemon pepper
- ½ teaspoon celery seeds
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
Instructions
- Pat the chicken breasts dry and place them on a tray.
- Optional: Trim thick or uneven areas of the chicken for more uniform cooking. Save trimmed pieces for salads, sandwiches, or another marinade.
- In a small bowl, combine garlic powder, celery salt, lemon pepper, and celery seeds.
- Rub the spice blend evenly over both sides of the chicken. Press lightly to help it stick.
- In another bowl, stir together Dijon mustard and honey until smooth.
- Coat the chicken breasts in the honey mustard mixture. Cover and refrigerate for 30 minutes to 2 hours.
- Preheat the grill to 400°F for direct heat.
- Grill the chicken for 6 minutes per side or until the internal temperature reaches 165°F.
- Remove from the grill and let rest for 2 to 3 minutes before serving.
Notes
🥡 STORAGE: Store leftovers in an airtight container in the fridge for up to 4 days.
♨️ REHEATING: Microwave: Reheat sliced chicken on a microwave-safe plate at 50% power in 30-second bursts until warmed through.
Skillet: Warm in a lightly oiled skillet over medium heat for 3-4 minutes per side.
Oven: Preheat to 325°F. Place chicken in a baking dish, cover with foil, and heat for 10-15 minutes.
Air Fryer: Heat at 350°F for 4-6 minutes, flipping once, until heated through.
❄️ FREEZING: Freeze cooked and cooled chicken in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
💡 TIPS FOR BEST RESULTS: Trim chicken for even cooking.
Marinate for at least 30 minutes for better flavor.
Don’t skip resting the meat after grilling - it helps lock in juices.
🍳 ALTERNATE COOKING METHODS: Oven: Bake at 400°F for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F.
Air Fryer: Cook at 375°F for 18-20 minutes, flipping halfway through.
Stovetop: Heat a skillet over medium heat with a small amount of oil. Cook chicken breasts for 5-6 minutes per side, or until cooked through.
Broiler: Place chicken on a foil-lined baking sheet. Broil 4-5 inches from the heat source for 5-6 minutes per side, watching closely to avoid burning.
♻️ LEFTOVERS: Use leftover chicken in salads, wraps, sandwiches, pasta, or quesadillas.
Nutrition
Serving: 1chicken breast | Calories: 274kcal | Carbohydrates: 4g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 705mg | Potassium: 856mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
