Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6-8 oz/170-225g each)
  • 1/4 cup (60ml) Dijon mustard
  • 1/4 cup (60ml) honey
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 1/2 teaspoon (2.5g) smoked paprika
  • Fresh herbs for garnish (parsley or thyme, optional)

Instructions:

  1. In a bowl, whisk together Dijon mustard, honey, olive oil, vinegar (or lemon juice), minced garlic, salt, pepper, and smoked paprika (if using).
  2. Place chicken breasts (or thighs) in a resealable bag or shallow dish.
  3. Pour the marinade over the chicken, ensuring all pieces are well coated.
  4. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours).
  5. Preheat grill to medium-high heat (about 400°F/200°C).
  6. Clean and lightly oil the grill grates to prevent sticking.
  7. Remove chicken from the marinade, letting excess drip off. Discard the used marinade.
  8. Place chicken on the preheated grill.
  9. Grill for 5-7 minutes per side (or longer), until the internal temperature reaches 165°F (74°C).
  10. Flip carefully to avoid tearing the chicken. Move to cooler part of grill if chicken is getting too charred.
  11. Remove chicken from the grill and let it rest for 5 minutes before slicing.
  12. Garnish with fresh herbs (if desired) and serve.