Barbecue Grilled Honey Mustard Chicken Recipe
Over the time I’ve found that the best time to write recipes is right before I’m about to have my lunch. Why is this? Well, I know I’m getting hungry and I know that writing my favourite barbecue recipes is going to get me even hungrier, so if I wrote this when it was hours away from having anything to eat I would have to suffer my hunger and be plagued by the thoughts of some juicy meat sizzling on the barbecue. If I write it now, at least I can fulfil my hunger in about 20 minutes! Granted, I can’t whip out the barbecue and replicate the recipe below right this minute (I think all workplaces should automatically come with a barbecue!) but at least I can eat my boring old sandwich and hopefully cook something on my brilliant gas barbecue this weekend.
Anyway, if anything is going to get me wanting my lunch it’s the recipe I’m going to write about today. I first tried the Honey Mustard Grilled Chicken at a family friends barbecue a few years ago (done on a wonderful gas barbecue), and after tasting it I was immediately pestering them for the recipe. It turns out that it’s pretty simple to make, but this was a younger me than didn’t really know an awful lot about barbecues and would probably set the shed on fire if he tried. Thankfully these days I’m fully confident I can whip up a tasty treat, and this is one of my favourites.
Chicken is easily a favourite meat of mine, but the Honey Mustard Grilled Chicken is simply gorgeous and I always make sure it’s part of the barbecue line-up.
Ingredients for 4 servings:
- ½ cup of Dijon mustard
- ½ cup of honey
- 2 tablespoons of mayonnaise
- 1 tablespoon of olive oil
- ½ teaspoon of salt
- Freshly ground black pepper
- 4 boneless, skinless chicken breasts
- Prepare the grill, preheating it to a medium heat so you’re not waiting around for it to be hot enough.
- Take the mustard, honey and mayonnaise and mix it together in a bowl. This creates the scrumptious honey mustard sauce, some of which you need to set aside for basting.
- Dip your chicken breasts into the rest of the sauce and make sure they’re completely covered.
- Lightly oil the grill, making sure all the surfaces that the chicken breasts like on are covered in oil.
- Whack on the chicken breasts, turning after about 5 or 6 minutes into the cooking. Once you’ve got a nice brown crust formed on both sides.
- Pour the leftover sauce over the chicken and leave it under foil for about 5 minutes.
- Serve. If you want you can add some lime wedges on the plate for that extra zing!
As you can see it’s a simple enough recipe, so you have no excuse not to try it (unless you hate chicken, but why would you). You just need to make sure you’re watching the chicken regularly so you don’t accidentally burn either side. A burnt sausage I can sort of deal with, but burnt chicken not so much for some reason.