Description
Honey Mustard Chicken is a deliciously balanced dish combining the sweetness of honey with the tanginess of mustard, enhanced by aromatic rosemary and smoked paprika. This recipe offers two cooking methods—stovetop or grilling—making it versatile and perfect for a quick, flavorful dinner in about 30 minutes.
Ingredients
Scale
Marinade
- 1/4 cup country Dijon mustard
- 1/4 cup honey
- 1/4 cup yellow mustard
- 2 tablespoons olive oil (for marinade)
- 2 tablespoons apple cider vinegar
- 2 garlic cloves, finely chopped
- 1 teaspoon chopped fresh rosemary leaves (or 1/2 teaspoon dried rosemary)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
Dipping Sauce
- 1/3 cup marinade reserved
- 2 tablespoons mayonnaise
Chicken
- 8 boneless skinless chicken thighs or breasts
- 1 tablespoon olive oil (for cooking)
Instructions
- Prepare Marinade and Dipping Sauce: In a medium bowl, whisk together Dijon mustard, honey, yellow mustard, 2 tablespoons olive oil, apple cider vinegar, garlic, rosemary, salt, paprika, and pepper to create the marinade. Reserve 1/3 cup of this marinade and mix it with mayonnaise in a separate bowl to make the dipping sauce. Cover and refrigerate both until needed.
- Prepare Chicken: If using chicken breasts, place them between plastic wrap and pound them to an even thickness to ensure uniform cooking.
- Marinate Chicken: Place the chicken pieces in a gallon-sized zip-top bag, pour in the remaining marinade, seal, and refrigerate for at least 30 minutes and up to 4 hours to allow the flavors to infuse.
- Cook on Stovetop: Remove the chicken from the marinade, pat dry with paper towels, and discard leftover marinade. Heat a large cast-iron skillet over medium heat and add 1 tablespoon olive oil. Place chicken in the skillet and sear for 4 to 5 minutes until golden brown. Flip, reduce heat to medium-low, and continue cooking until internal temperature reaches 165°F. Let the chicken rest for 5 minutes before serving with the dipping sauce.
- Alternatively, Cook on Grill: Preheat grill to medium heat (around 350°F) and oil grates. Remove chicken from marinade and pat dry. Grill chicken covered for 6 to 8 minutes until grill marks appear. Flip and cook until internal temperature reaches 165°F. Allow resting for 5 minutes. Serve with reserved dipping sauce.
Notes
- Marinate chicken for at least 30 minutes for best flavor; avoid exceeding 4 hours to prevent texture changes.
- Pounding chicken breasts helps ensure even cooking and tenderness.
- Use a meat thermometer to confirm chicken reaches a safe internal temperature of 165°F (74°C).
- This recipe works with either chicken thighs or breasts depending on preference.
- The dipping sauce can be adjusted to taste by adding more or less mayonnaise.
- Leftover marinade should never be reused or served after raw chicken contact.
