I loving grilling chicken. It really is a guilt free food, and I love that ‘grilled’ taste.
Plus, my husband usually does the grilling at my house, so it’s kind of a break for me. Bonus!
I recently saw a grilled chicken sandwich recipe on a cooking show, but then I couldn’t find the recipe online when I wanted to make it. So, naturally, I just had to make up my own. But I didn’t want the sandwich, just the chicken.
This chicken cooks up super fast, even under the broiler. About 3 minutes per side. It tends to rain fairly often here in Montana, even during the summer, so having a back up plan for the grill is nice.
I love the sweet and tangy combination of the honey and mustard. I add a little heat to give it some kick.
The marinade for this chicken is so easy to whip up. I add the raw chicken, even if it’s still a little frozen, into a container with the marinade and cover it with a lid. Let sit in your fridge for anywhere from 1-24 hours. (You could make this a day ahead of time!)
When ready to cook, simply throw the chicken on the grill or under the broiler. I used chicken tenders and they only needed about 3 minutes on each side to cook. Grill cooking times may vary depending on the temperature of the grill.
- 1/2 cup honey
- 1/2 spicy brown mustard
- 3/4 tsp paprika
- 1/8 tsp crushed red pepper flakes
- 2-3 dashes of cayenne pepper
- salt and pepper to taste
- 2 Tbs apple cider vinegar
- 2 pounds chicken tenders, or thighs, or breasts
- In a medium mixing bowl mix up all ingredients, except for the chicken, to make the marinade. Taste the marinade, add more salt if desired. Pour the marinade over the chicken in a container with a lid. Allow to sit for 1- 24 hours, if longer than 1 hour- let it sit in the fridge.
- When ready to cook, place the chicken pieces in a single layer on the hot grill, or under a hot broiler. Chicken tenders should cook about 3 minutes on each side. Thighs should cook 5-7 minutes per side. Breasts should cook 7-10 minutes per side. Chicken is done when it is no longer pink in the center. I recommend chicken tenders or thighs for this recipe.
- Serve cooked chicken while still hot.
What are you grilling this summer?
See where I link up.
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