Ingredients
- ¼ cup whole grain mustard
- ¼ cup Dijon mustard
- 1/3 cup honey
- 2 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 4 boneless skinless chicken breasts (about 1 pound)
Instructions
Making the Marinade:
- In a medium bowl, whisk together the whole grain mustard, Dijon mustard, honey, olive oil, lemon juice, garlic, paprika, thyme, salt, and pepper. Reserve a ¼ cup of the marinade for brushing on the chicken.
Marinating the Chicken:
- Pour the marinade into a gallon Ziploc bag. Add the chicken breasts to the bag and massage the marinade into the meat until the chicken is well coated. Lay the bag flat on a large plate or baking sheet and place in the refrigerator. Marinate for at least 30 minutes, or up to 8 hours.
Grilling the Chicken:
- Preheat the grill to medium-high heat and oil the grates. Remove the chicken from the bag and place on a clean plate. Discard the bag with the marinade.
- Place the chicken on the grill and cook, covered, for 5 to 7 minutes, depending on the thickness of chicken. Flip and brush with reserved ¼ cup of marinade, not the marinade you discarded in the bag. Cook for an additional 5 to 7 minutes. The internal temperature should be 165°F.
- Allow the chicken to rest for 5 to 10 minutes before slicing or serving.
Notes
To Bake the Chicken:
- After marinating the chicken, preheat your oven to 375°F. Spray a large baking dish with nonstick cooking spray. Place the chicken breasts in the prepared pan. Discard the marinade that’s in the bag.
- Brush the tops of the chicken with reserved marinade.
- Bake for 20 to 30 minutes (depending on the thickness of your chicken) or until chicken is no longer pink and internal temperature reads 165 degrees F.
Nutrition
Calories: 302kcal, Carbohydrates: 26g, Protein: 26g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 72mg, Sodium: 486mg, Potassium: 485mg, Fiber: 1g, Sugar: 20g, Vitamin A: 157IU, Vitamin C: 3mg, Calcium: 28mg, Iron: 1mg
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