Ingredients
2 boneless, skinless chicken breasts
2 tbsp whole grain mustard (or stone-ground mustard)
2 tbsp honey
1 tbsp fresh lemon juice
1 clove garlic, smashed and minced
1 tsp paprika
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
Instructions
In a bowl, combine whole grain mustard, honey, lemon juice, minced garlic, paprika, salt, cayenne pepper, and red pepper flakes. Whisk until smooth and glossy.
Coat chicken breasts fully in the marinade. Let rest for at least 30 minutes (or up to 12 hours for deeper flavor).
Heat grill to medium-high. Lightly oil grates to prevent sticking.
Place chicken on grill. Cook for 5–7 minutes per side until a golden caramelized crust forms.
Optional: brush leftover marinade during the first half of cooking for extra flavor.
Check that internal temperature reaches 165°F (75°C).
Let chicken rest for 5 minutes before slicing and serving.
Notes
Use stone-ground mustard for better texture. Avoid high heat — the honey burns quickly. Don’t skip the marinade time. Store in the fridge up to 4 days or freeze up to 2 months; reheat gently in a skillet or oven to preserve moisture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course / Dinner
- Method: Grilling
- Cuisine: American