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.
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.