Grilled Honey Mustard Chicken

For those of you who don’t know, I have a brother. His name is Adam. He would be my twin if we weren’t four years apart (he got the better looks, though). I can prove that we are twins, but not today. I’ll show you tomorrow, perhaps, for Thinking Out Loud. That’s when I can share the strangest things with you and tell myself no one is judging (I know there are still people judging. Humor me).

One trait that Adam and I do not share is a penchant for all kinds of food. He is as picky as I am not. Thus: I have to have a plan for at least one “plain” meal a week (i.e. no vegetables included in the main dish, preferably potatoes or rice on the side). Don’t get me wrong, I like a simple meal as much as the next person. Throw some chicken, veggies and a carb on a plate and call it a day. It gets old after a while, though!

That’s where this dish comes in. My Honey Mustard Chicken is zesty, tangy, and slightly sweet – enough to make my tastebuds happy. Still, it’s not so complex that my brother will refuse to eat it. Plus, it doesn’t have any nasty additives! You probably already have everything you need for this recipe in your pantry.

Here’s a fun fact! My house doesn’t have a pantry. We just have a ton of cupboards. I’ve always been mad about that.

Back to the chicken: I made this recipe with breasts, but it would also work with chicken legs. My family prefers the breasts because they soak up more flavor. Yay homemade honey mustard!

Grilled Honey Mustard Chicken

Makes 4 servings

Ingredients

• 1 lb. chicken breasts (4 breasts)
• 4 tbsp. dijon mustard
• 1/3 c. apple cider vinegar
• 1/4 c. honey
• 1/4 c. extra virgin olive oil
• 2 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. thyme
• 1/4 tsp. paprika
• 1/2 tsp. black pepper
• 1/4 tsp. salt

Directions

1. If chicken is thick, pound until it’s about 1/2 inch thick (or you can butterfly the pieces).
2. In a quart size freezer bag, combine all ingredients except for the chicken.
3. Close bag and shake to mix the marinade.
4. Add chicken.
5. Let marinate in fridge overnight or for at least three hours (for the best flavor!).
6. Heat your grill for a few minutes.
7. Put the grill on the chicken for 10-15 minutes, flipping once.*
8. Chicken should reach a temperature of 160 degrees when its ready (use a meat thermometer). Let rest for a few minutes, then serve.

*Here’s another fun fact! Our grill is super wonky and takes 30 minutes to cook chicken breasts. These cooking times come from my previous experiences cooking on a grill that actually functions.

Questions of the Day:
>> Were you ever a picky eater? Tell me you grew out of it.
>> Do you have a pantry in your house/apartment? Am I all alone?
>> How are your grill skillz?

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