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This is the best grilled honey mustard chicken recipe! It’s easy and moist, and uses fresh or frozen chicken breasts. Paired with rosemary roasted potatoes, it makes the perfect summertime meal.
Why This Recipe Works
- Balanced flavors: This easy chicken recipe combines the tangy taste of mustard with the natural sweetness of honey, creating a balance of flavors that appeals to almost everyone. Plus the leftovers are amazing!
- Easy preparation: This recipe requires minimal ingredients, a simple bottled marinade, and easy cooking techniques, making it perfect for both beginners and experienced home cooks looking for a quick and delicious meal option.
- Versatile dish: Grilled Honey Mustard Chicken can be served with various sides such as rosemary roasted potatoes, roasted vegetables, Delmonico potatoes, pasta salad, or Jiffy corn casserole, allowing readers to customize their meal according to their preferences or dietary needs.
- Healthy option: The grilling method used in this recipe helps to reduce excess fat, and the lean protein from the boneless skinless chicken breasts provides essential nutrients without adding too many calories.
Ingredient Notes + Variations
This is the best grilled chicken recipe because it’s tender and full of flavor. The grill cooking time really depends on how done the chicken is when it comes out of the microwave. If it’s cooked all the way through, decrease your grill cooking time to 3 to 5 minutes per side. Grilled chicken is done when it’s no longer pink, and the internal temperature is 165° F.
When I first started making grilled chicken using this method, I used Marzetti’s honey dijon dressing for the marinade. It’s impossible to find these days, so I switched to Ken’s Steak House…and it’s just as good. Ken’s Honey Mustard Salad Dressing has the perfect blend of dijon mustard and honey. It’s just as good as any homemade honey mustard marinade, and so much easier! Sweet Italian or Ranch dressing can also be substituted. The most important thing is to marinate the chicken in the dressing for at least four hours…six hours is better.
Chicken Tenders
I recently started making this grilled chicken recipe with fresh chicken tenders. The marinating time is the same, but because the tenders are much smaller and have an even thickness, there is no need to cook them in the microwave. They cook quickly on the grill, and without burning. They result in delicious juicy chicken, and you can place a single layer into the baking dish to ensure they cook properly.
More Variations
- Basil Honey Mustard Chicken Skewers: Cube the chicken breast and marinate it in Ken’s Steak House Honey Mustard Salad Dressing for at least 30 minutes. Thread the marinated chicken onto skewers, alternating with fresh basil leaves. Grill the skewers until the chicken is cooked through, and serve with a side of your choice.
- Stuffed Chicken Breast with Basil & Honey Mustard: Butterfly the chicken breast and spread a layer of Ken’s Steak House Honey Mustard Salad Dressing inside. Place a few fresh basil leaves and your choice of cheese (such as mozzarella or feta) on one side of the chicken. Fold the other side over and secure with toothpicks. Grill or bake until the chicken is cooked through and the cheese has melted.
- Honey Mustard Basil Chicken Salad: Grill the chicken breast after marinating it in Ken’s Steak House Honey Mustard Salad Dressing. Once cooked, slice the chicken and put it on top of a salad with mixed greens, cherry tomatoes, cucumber, and additional fresh basil leaves. Drizzle more honey mustard dressing over the salad, and serve the easy recipe for lunch or a main meal.
- Basil Honey Mustard Chicken Wrap or Chicken Sandwiches: Marinate and grill chicken breasts as described above. Once cooked, place chicken slices on a wrap or tortilla along with fresh basil leaves, lettuce, tomato, and any other desired veggies. Drizzle some Ken’s Steak House Honey Mustard Salad Dressing over the ingredients, fold the wrap, and enjoy. Perfect for weeknight dinners!
How To Make
- Partially thaw the bag of chicken. It doesn’t have to be completely thawed.
- Pour the jar of salad dressing into the bag of chicken. Add the chopped basil.
- Seal and roll the bag until all the chicken is covered with dressing.
- Place the bag in a 9 x 13 baking dish.
- If using fresh chicken breasts, place the chicken and dressing in a large resealable freezer bag.
- Refrigerate 4 to 6 hours.
- Remove the baking pan from the refrigerator. Empty the contents of the bag into the baking dish. It’s OK if the chicken is in multiple layers in the baking dish.
- Cover loosely with plastic wrap.
- Microwave for 5 minutes.
- Remove from microwave and turn chicken, making sure to move the pieces around and redistribute the dressing.
- Microwave for 5 minutes more.
- Place chicken on preheated grill. Add salt and pepper. Cook on medium heat for 6 to 7 minutes per side. Check to see if it’s done before removing from grill. Cooking time will vary depending on the heat of your grill.
Helpful Tips
- Marinating time: for optimal flavor, marinate the chicken for at least 4 hours in the refrigerator. This allows the honey mustard dressing to fully penetrate and tenderize the meat, resulting in a more flavorful dish.
- Grilling tips: to prevent the chicken from sticking, lightly coat the grates with olive oil before grilling. Also, avoid moving the chicken too much on the hot grill while it cooks, allowing it to develop a nice sear and grill marks. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165° F (74° C) before serving.
- Customization: feel free to customize the recipe by adding other herbs, spices, or ingredients to suit your taste preferences. For example, you can add some garlic powder or onion powder to the marinade, or include sliced bell peppers and onions in the skewers or wraps.
- Serving suggestions: pair the grilled honey mustard chicken with a variety of sides to create a complete meal. Some options include steamed or roasted vegetables, quinoa, rice, pasta salad, or a simple green salad.
- Adjusting the servings: you don’t have to make 5 lbs. of chicken. Adjust the amount to your family. Many times I have used a 40 oz. bag of chicken, which is half the amount in this recipe. You may not need the entire bottle of dressing when using less chicken.
Frequently Asked Questions
Can I use a different cut of chicken for this recipe?
Yes, you can use other cuts of chicken such as thighs or drumsticks. Just make sure to adjust the cooking time accordingly.
Can I bake the chicken instead of grilling it?
Absolutely! Preheat your oven to 375°F (190°C) and bake the marinated chicken on a lined sheet pan for about 30 minutes, or until the internal temperature reaches 165°F (74°C). I recently did this, and in my gas convection oven, the chicken was done in exactly 30 minutes. It was delicious!
Can I use a different type of mustard in the recipe?
Yes, feel free to experiment with making your own honey mustard sauce with other types of mustard, such as Dijon or whole grain mustard. Keep in mind that the flavor profile may change slightly depending on the mustard used.
Can I make this recipe ahead of time?
You can marinate the chicken ahead of time and store it in the refrigerator for up to 6 hours, so it is a great recipe for meal prep. However, it’s best to grill or cook the chicken just before serving to ensure optimal taste and texture.
What can I substitute for fresh basil if I don’t have any on hand?
If you don’t have fresh basil, you can use other fresh herbs such as parsley, cilantro, or thyme. Alternatively, you can use a small amount of dried basil. You can also add fresh garlic as this works well with the simple ingredients in the recipe.
Is this recipe gluten-free?
This recipe can be gluten-free as long as the honey mustard dressing you use is gluten-free. Make sure to check the label and choose a gluten-free dressing or make your own from scratch.
Related Posts
- Rosemary Chicken
- Rosemary Roasted Potatoes
- Apple Chicken Sausage Sheet Pan Dinner
- Chicken Salad with Honeycrisp Apples
Grilled Honey Mustard Chicken Recipe
Ingredients
- 1 5 lb. bag frozen chicken breasts (fresh chicken breasts can be used also)
- 1 24 oz. container Ken's Steak House Honey Mustard Salad Dressing
- 10 fresh basil leaves (chopped)
- salt & pepper
Instructions
- Partially thaw the bag of chicken. It doesn’t have to be completely thawed.
- Pour the jar of salad dressing into the bag of chicken. Add the chopped basil.
- Seal and roll the bag until all the chicken is covered with dressing.
- Place the bag in a 9 x 13 baking dish.
- Refrigerate 4 to 6 hours.
- Remove the baking pan from the refrigerator. Empty the contents of the bag into the pan. It's OK if the chicken is in multiple layers in the baking dish.
- Cover loosely with plastic wrap.
- Microwave for 5 minutes.
- Remove from microwave and turn chicken, making sure to move the pieces around and redistribute the dressing.
- Microwave for 5 minutes more.
- Place chicken on preheated grill. Add salt and pepper. Cook on medium heat for 6 to 7 minutes per side. Check to see if it’s done before removing from grill. Cooking time will vary depending on the heat of your grill.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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This is very good. Sometimes the hardest part of preparing a meal is deciding what to have. Your blog always has a deliciously simple meal idea. I wasn’t sure about microwaving the chicken but it kind of “set” the marinade. Thanks again Ann.