Honey Mustard Glazed Chicken Breast Recipe – Quick & Easy Grill Guide

Last Updated on 2 months by Neha Deshmukh

Honey Mustard Glazed Chicken Breast Recipe – Quick & Easy Grill Guide

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, easy, and delicious dinner recipe. This Honey Mustard Glazed Chicken Breast is exactly that! I first made this when I was craving something flavorful but didn’t want to spend hours in the kitchen. It’s become a weeknight staple ever since. Seriously, it’s that good. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s ready in under 30 minutes, requires minimal ingredients, and the flavor combination is just chef’s kiss. The sweet honey and tangy apple cider vinegar perfectly balance the savory mustard and a little kick from the red chili flakes. Plus, grilling gives it that lovely smoky char. What’s not to love? It serves 2 perfectly, but is easily doubled or tripled for a crowd.

Ingredients

Here’s what you’ll need to make this Honey Mustard Glazed Chicken Breast:

• 2 boneless, skinless chicken breasts
• 4 cups water
• 2 tbsp salt
• ¼ cup apple cider vinegar
• ¼ cup honey
• 2 tbsp Dijon mustard
• 1 tsp red chili flakes

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Apple Cider Vinegar: I prefer apple cider vinegar for its slightly fruity flavor, but white vinegar works in a pinch. Look for raw, unfiltered apple cider vinegar with “the mother” for extra health benefits! (About 60ml)
• Honey: The type of honey you use will impact the flavor. I love using a local wildflower honey, but clover or acacia honey are also great choices. You can even experiment with darker honeys like buckwheat for a more robust flavor. (About 60ml)
• Dijon Mustard: Dijon mustard adds a lovely tang. There are different types – smooth, whole grain, and even organic. I usually go for a smooth Dijon for this recipe, but whole grain adds a nice texture. (About 30ml)
• Red Chili Flakes: This is where you control the heat! Start with 1 tsp for a mild kick, and add more if you like things spicy. I usually add a little extra because my family loves a bit of heat! (About 5ml)

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, gently pound those chicken breasts to an even thickness using a rolling pin between two sheets of plastic wrap. This ensures they cook evenly.
2. In a bowl, whisk together the apple cider vinegar, honey, Dijon mustard, and red chili flakes. This is your amazing honey mustard marinade!
3. Now, create a brine. In a ziplock bag, combine the water and salt. Then, add half of your honey mustard marinade to the brine.
4. Add the chicken breasts to the brine, making sure they’re fully submerged. Refrigerate for anywhere from 1 to 12 hours. The longer, the more flavorful and tender the chicken will be!
5. When you’re ready to cook, preheat your grill to maximum heat and oil the grates well. This prevents sticking.
6. Take the chicken out of the brine and pat it completely dry with paper towels. This is key for getting those beautiful grill marks.
7. Grill the chicken for about 3 minutes per side on high heat to get those gorgeous grill marks.
8. Reduce the heat to medium and continue cooking for another 5 minutes per side, or until the internal temperature reaches 165°F (74°C).
9. Finally, let the chicken rest for 5 minutes before slicing or serving. This allows the juices to redistribute, resulting in a super juicy chicken breast.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the brining step! It really does make a difference in tenderness and flavor.
• Make sure your grill is HOT before adding the chicken.
• Use a meat thermometer to ensure the chicken is cooked through. Safety first!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For mild, omit the red chili flakes. For medium, use 1 tsp. For hot, go wild with up to 1 tbsp!
• Summer BBQ: Serve this with grilled corn on the cob, a fresh salad, and some potato wedges for the ultimate summer BBQ meal.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your Dijon mustard label to be sure.
• Air Fryer Adaptation: No grill? No problem! You can cook this in an air fryer at 375°F (190°C) for about 15-20 minutes, flipping halfway through.

Serving Suggestions

This Honey Mustard Glazed Chicken Breast is incredibly versatile. It’s fantastic with:

• Roasted vegetables like broccoli or Brussels sprouts
• Quinoa or rice
• A simple green salad
• Sweet potato fries

My kids love it with a side of mashed potatoes!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.

FAQs

Let’s answer some common questions:

• How long can chicken marinate in this brine? You can marinate it for anywhere from 1 to 12 hours. I wouldn’t go beyond 12 hours, as the vinegar can start to break down the chicken too much.
• What is the best way to ensure the chicken is juicy? Brining and resting are key! Also, don’t overcook it.
• Can I use a different type of honey? Absolutely! Experiment with different varieties to find your favorite.
• What if I don’t have a grill – can I pan-fry this chicken? Yes! Cook it in a skillet over medium-high heat for about 6-8 minutes per side, or until cooked through.
• How can I adjust the spice level of this recipe? Simply adjust the amount of red chili flakes!