Grilled Chicken Breasts
This flavorful grilled chicken breast features a tangy honey and dijon mustard marinade, creating a juicy and tender meal perfect for a quick and easy dinner.
Equipment
- 1 outdoor grill preheated to 400°F
- 1 heavy-duty Ziploc bag for marinating
- 1 whisk for mixing marinade
- 1 small bowl
- 1 Meat thermometer to check internal temperature
Ingredients
- 4 boneless skinless chicken breast thin cutlets 1½ to 2 pounds total
- ⅓ cup fresh lemon juice
- ⅓ cup canola oil
- ¼ cup honey
- 3 tablespoons Dijon mustard
- ¾ teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place the chicken breast cutlets into a large heavy-duty Ziploc bag.
- In a small bowl, whisk together lemon juice, canola oil, honey, Dijon mustard, smoked paprika, thyme, salt, and black pepper.
- Pour the marinade over the chicken in the bag, seal, remove air, and refrigerate for 1 to 2 hours.
- Preheat the outdoor grill to 400°F.
- Grill the marinated chicken breasts with the lid closed for 6 to 8 minutes on one side.
- Flip the chicken and grill for another 6 to 8 minutes or until the internal temperature reaches 165°F.
- Remove the chicken from the grill and turn off the grill following manufacturer instructions.
- Allow the chicken to rest for 5 minutes before slicing and serving.
Notes
- Use thin cutlets or butterfly thicker chicken for even cooking.
- Marinate thinner cutlets 1–2 hours; thicker or bone-in up to 8 hours.
- Double or halve marinade as needed.
- Space chicken well on grill for best results.
- Rest chicken before slicing for juiciness.