Honey Mustard Grilled Chicken

It’s cookout season, and this Honey Mustard Grilled Chicken is one of my go-to recipes for the grill. It’s simple, delicious and always a crowd pleaser. Family and friends often ask for it! I found this recipe in one of my favorite local Junior League cookbooks, Tide and Thyme.

This recipe is a great make ahead protein. I make the marinade the night before or the morning of my cookout. The longer the meat soaks in all the flavors, the better! If I am using ziploc bag for storage, I’ll often make the marinade right in the bag. Once you get all of your ingredients in the bag, close it tight and mix it all up. Then add your chicken and tuck it in the fridge until you are ready to grill.

I like to use this on boneless skinless thighs and breasts, but you can use it on any type of chicken. I had loads of chicken legs that needed some inspiration, so I decided to try it. It was definitely a hit!

I like to serve this Honey Mustard Grilled Chicken with a Mediterranean Quinoa Salad and or a fresh corn salad like this one from Ina Garten. I’ll also add a green salad such as a Strawberry Spinach Salad or Blue Cheese Caprese Salad. I also always like to serve fresh fruit salad for a delicious backyard barbeque spread. Happy Grilling!

Honey Mustard Grilled Chicken

This honey mustard chicken marinade is wonderfully flexible. Use mustards you have on hand, and increase the honey if you like things a little sweeter. If you don't have both olive and vegetable oil on hand, you can just use one or the other. The key is to marinate the chicken for 6-8 hours or overnight. This recipe is adapted from the Tide and Thyme Junior League of Annapolis cookbook.

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Ingredients

  

• ¼ c olive oil
• ¼ c vegetable oil
• ¼ c dijon mustard
• ¼ c whole grain mustard
• ¼ c honey add extra if you like it a bit sweeter
• 3 tsp white wine vinegar or apple cider vinegar
• 6-12 boned or boneless chicken thighs, breast, or chicken legs

Instructions

 

• Combine all ingredients. Marinate for 6-8 hours or overnight.
• Grill for 35 minutes (or whatever it takes depending on the type of chicken you are using), basting as you go.

Notes

I usually use boneless skinless chicken breast and thighs. Cut large chicken breast in half. The more surface area, the better! The marinade can be used for up to 10-12 pieces of boneless skinless breasts or thighs. I usually place it in a large ziplock.  I was able to get 15 chicken legs in one bag with this quantity of marinade.