Name: Grilled Honey Mustard Chicken Recipe
Ingredients: For the Chicken: 1.5 lbs (approx. 680g) Chicken Tenderloins: These are naturally tender and cook quickly, making them ideal for grilling. You can also use boneless, skinless chicken breasts sliced into 1-inch thick strips.; For the Honey Mustard Marinade & Sauce: 1/3 cup (approx. 113g) Honey: The star sweetener! Use good quality liquid honey. It provides sweetness and helps with caramelization on the grill.; 1/4 cup (approx. 60g) Dijon Mustard: Adds a pungent, complex spice and emulsifying power. Its sophisticated flavor elevates the sauce beyond basic honey mustard.; 2 tablespoons Yellow Mustard: Provides that classic tangy mustard kick and a vibrant yellow hue.; 2 tablespoons Olive Oil (plus extra for grilling): Helps the marinade adhere to the chicken, adds richness, and prevents sticking on the grill.; 1 tablespoon Apple Cider Vinegar (or Lemon Juice): The acidity brightens the flavors, balances the sweetness of the honey, and helps to tenderize the chicken slightly.; 1 teaspoon Garlic Powder: A foundational aromatic that pairs beautifully with chicken and mustard.; 1/2 teaspoon Onion Powder: Adds another layer of savory depth.; 1/2 teaspoon Smoked Paprika: Lends a beautiful color and a subtle smoky flavor that complements the grilling process.; 3/4 teaspoon Kosher Salt (or 1/2 teaspoon table salt): Essential for enhancing all the other flavors.; 1/2 teaspoon Freshly Ground Black Pepper: Adds a touch of warmth and spice.; Optional Garnish: Fresh Parsley or Chives, chopped: For a pop of color and freshness.

Ingredients

Scale

For the Chicken:
- 1.5 lbs (approx. 680g) Chicken Tenderloins: These are naturally tender and cook quickly, making them ideal for grilling. You can also use boneless, skinless chicken breasts sliced into 1-inch thick strips.

For the Honey Mustard Marinade & Sauce:
- 1/3 cup (approx. 113g) Honey: The star sweetener! Use good quality liquid honey. It provides sweetness and helps with caramelization on the grill.
- 1/4 cup (approx. 60g) Dijon Mustard: Adds a pungent, complex spice and emulsifying power. Its sophisticated flavor elevates the sauce beyond basic honey mustard.
- 2 tablespoons Yellow Mustard: Provides that classic tangy mustard kick and a vibrant yellow hue.
- 2 tablespoons Olive Oil (plus extra for grilling): Helps the marinade adhere to the chicken, adds richness, and prevents sticking on the grill.
- 1 tablespoon Apple Cider Vinegar (or Lemon Juice): The acidity brightens the flavors, balances the sweetness of the honey, and helps to tenderize the chicken slightly.
- 1 teaspoon Garlic Powder: A foundational aromatic that pairs beautifully with chicken and mustard.
- 1/2 teaspoon Onion Powder: Adds another layer of savory depth.
- 1/2 teaspoon Smoked Paprika: Lends a beautiful color and a subtle smoky flavor that complements the grilling process.
- 3/4 teaspoon Kosher Salt (or 1/2 teaspoon table salt): Essential for enhancing all the other flavors.
- 1/2 teaspoon Freshly Ground Black Pepper: Adds a touch of warmth and spice.

Optional Garnish:
- Fresh Parsley or Chives, chopped: For a pop of color and freshness.

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Instructions

Prepare the Magical Honey Mustard Sauce:
In a medium-sized mixing bowl, combine the honey, Dijon mustard, yellow mustard, olive oil, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk vigorously until the sauce is smooth, well-combined, and slightly emulsified. The olive oil should be fully incorporated.
- Pro Tip: Taste the sauce at this point. Need a bit more sweetness? Add a touch more honey. More tang? A splash more vinegar or a bit more yellow mustard. This is your chance to customize it to your preference.

Reserve Sauce for Basting/Dipping:
Before adding the chicken, set aside about 1/3 cup of the honey mustard sauce in a separate small bowl. Cover and refrigerate this portion; it will be used for basting the chicken towards the end of grilling and/or as a dipping sauce when serving. This prevents cross-contamination.

Marinate the Chicken:
Add the chicken tenderloins to the bowl with the remaining honey mustard sauce. Gently toss and turn the chicken pieces until they are thoroughly coated. Ensure every nook and cranny is covered in that delicious marinade.
Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 30 minutes to allow the flavors to meld and penetrate the chicken. For even more intense flavor, you can marinate for up to 4 hours.
- Important Note: Do not marinate for longer than 4-6 hours, especially with the vinegar, as the acidity can start to break down the chicken texture too much, making it mushy.

Preheat and Prepare the Grill:
About 15-20 minutes before you’re ready to cook, preheat your outdoor grill to medium-high heat (around 375-450°F or 190-230°C). If using a charcoal grill, arrange the coals for direct heat.
Once the grill is hot, clean the grates thoroughly with a grill brush. Then, lightly oil the grates to prevent the chicken from sticking. You can do this by soaking a paper towel in a high smoke point oil (like canola, vegetable, or more olive oil), holding it with long tongs, and carefully wiping it over the hot grates.

Grill the Chicken Tenders:
Remove the chicken tenders from the marinade, allowing any excess marinade to drip off. Discard the used marinade that the raw chicken was in.
Carefully place the chicken tenders on the hot, oiled grill grates in a single layer. Avoid overcrowding the grill, as this can lower the temperature and result in steaming rather than searing. Cook in batches if necessary.
Grill for approximately 3-5 minutes per side. The cooking time will vary depending on the thickness of your tenders and the exact temperature of your grill. Look for beautiful grill marks and an opaque appearance.

Baste (Optional) and Check for Doneness:
During the last 2-3 minutes of grilling, you can brush the chicken tenders with some of the reserved honey mustard sauce for an extra layer of glaze and flavor.
The chicken is cooked through when it’s no longer pink in the center and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of a tender. This is the most accurate way to ensure they are cooked perfectly – juicy and safe to eat.

Rest the Chicken:
Once cooked, immediately remove the chicken tenders from the grill and transfer them to a clean platter or cutting board. Tent them loosely with aluminum foil and let them rest for at least 5 minutes before serving. This crucial step allows the juices to redistribute throughout the meat, resulting in much juicier and more tender chicken.

Serve and Enjoy:
Serve the Grilled Honey Mustard Chicken Tenders warm, with the remaining reserved honey mustard sauce on the side for dipping. Garnish with fresh chopped parsley or chives if desired.

Nutrition

Serving Size: One Normal Portion
Calories: 280-350