Boneless chicken breasts marinated in honey, Dijon mustard and balsamic vinegar; then grilled until golden brown.
This recipe for Honey Mustard Balsamic Grilled Chicken was one of the first ones I shared back in 2011. Since then, I've probably made it dozens of times, but never took any new pictures.
And to be honest, the original ones didn't look that appetizing. Isn't that what food is supposed to do? Entice you to try something new and out of your comfort zone?
Especially when recipes are so easy to make like this one. I've even shared a similar recipe made with chicken thighs too if you prefer, but these were so juicy and delicious!
How do you make Honey Mustard Balsamic Grilled Chicken?
For this recipe you'll need boneless chicken breasts, honey, Dijon mustard, balsamic vinegar, Canola oil and fresh rosemary. You can also use chicken tenderloins, but adjust your cooking time as they will cook much quicker.
Combine the honey, Dijon mustard, balsamic vinegar, Canola oil and fresh rosemary in a bowl; then whisk until smooth. Add the chicken to a resealable plastic bag; then add the marinade.
Close the bag and massage the marinade over the chicken so that its all coated; then refrigerate for at least 4 hours up to overnight.
When you're ready to cook, remove the chicken from the refrigerator; then preheat the grill to 425 degrees F. Add the chicken to the hot grill; discarding any remaining marinade. Grill the chicken for approximately 9-10 minutes; flipping halfway through.
Times may vary slightly depending on the thickness of the chicken breast, but the internal temperature should be 170 degrees F at its thickest part. Remove the chicken from the grill and allow to rest for 5-7 minutes before serving. The chicken will finish cooking while resting.
Serving Suggestions
There are so many options to serve with grilled chicken and it all depends on whether you're feeding a crowd for an outdoor bbq or whether it's just for a weeknight family dinner.
The chicken breasts have been so big lately that I will slice them; then put them on a platter before serving. We love the leftovers on top of salad for lunches during the week.
Here are some of our favorites:
- Parmesan and Rosemary Whipped Potatoes
- Broccoli and Cheese Risotto
- Ratatouille Panzanella Salad
- Greek Orzo Pasta Salad
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Grilling Recipes
- Honey Roasted Garlic Grilled Pork Chops
- Grilled Scallops
- Chicken in a Lime Sea Salt Brine
- Sausage with 3 Dipping Sauces
- Tuscan-Style Grilled Rib Eye Steak
- Lemon Basil Grilled Shrimp
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Honey Mustard Balsamic Grilled Chicken
Ingredients
- 6- (4 to 6-ounce) boneless chicken breasts
- ¼ cup honey
- ¼ cup dijon mustard
- 1 tablespoon balsamic vinegar
- ¼ cup canola oil
- ½ tablespoon chopped fresh rosemary
Instructions
- Combine the honey, Dijon mustard, balsamic vinegar, Canola oil and fresh rosemary in a bowl; then whisk until smooth.
- Add the chicken to a resealable plastic bag; then add the marinade. Close the bag and massage the marinade over the chicken so that its all coated; then refrigerate for at least 4 hours up to overnight.
- When you're ready to cook, remove the chicken from the refrigerator; then preheat the grill to 425 degrees F. Add the chicken to the hot grill; discarding any remaining marinade. Grill the chicken for approximately 9-10 minutes; flipping halfway through. (Times may vary slightly depending on the thickness of the chicken breast, but the internal temperature should be 170 degrees F at its thickest part).
- Remove the chicken from the grill and allow to rest for 5-7 minutes before serving. The chicken will finish cooking while resting.
Giftbasketworldwide says
Thank you so much for the wonderful post.