I’m not normally a huge fan of honey mustard, specifically mustard, so I don’t always venture into these type of recipes but I did make a mean potato salad once that had honey mustard dressing and I loved it so I thought I’d give this recipe a try. I’m totally loving the grilling this season and exploring different ways to cook and this recipe didn’t disappoint.
The original recipe came from allrecipes.com, which is a huge source of inspiration and I love reading all the things people to do make a recipe and process their own.
- 1/3 cup dijon mustard
- 1/4 cup raw honey (the real stuff from a local bee farmer – yum)
- 3 tbsp of mayonnaise
- 2 tsp steak sauce (I used A1 – the bold and spicy kind)
- 4 skinless chicken breasts (nice thick ones)
- Pre-heat the grill to medium heat.
- Mix together everything EXCEPT the chicken and set aside.
- Lightly oil the grate on the grill (remember my past experience with grills, chicken and fire plus the chicken will stick otherwise).
- Sear both sides of the chicken lightly right on the grate. This makes those beautiful grill marks and seals in the juices.
- Move onto tin foil or something similar to catch any liquid from the juices or sauce.
- Using a brush, cover the chicken with the honey mustard mix. Allow to cook for about 8-10 minutes, depending on your grill.
- Flip it over and cover the other side of the chicken with the honey mustard mix and cook until done (160 degrees).
- Remove from grill and allow to sit for about 5 minutes to continue sealing in the juices.
We had grilled potatoes and red onions, diced, mixed with Top the Tator Sour Cream. Delish!