American · main

Grilled Honey Mustard Chicken Breasts

Grilled Honey Mustard Chicken Breasts reads sweetness 6.5, richness 5.1 and floral 4.7 on Palate's 0–10 flavor X-ray — a American main, about 54 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.2 / 10
• Sweet & Fruity — 6.8 / 10
• Sour & Bright — 4.6 / 10
• Bitter & Earthy — 4.0 / 10
• Rich & Fat — 5.5 / 10
• Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Sweetness 6.5 · Richness 5.1 · Floral 4.7 · Sourness 4.4 · Salinity 3.7 · Umami 3.7 · Allium 3.6 · Smoke 3.6 · Herbaceous 2.6 · Bitterness 1.6 · Warm Spice 1.5 · Funk & Ferment 1.4 · Earthy 1.2 · Nutty 1.1 · Fruity 0.8 · Citrus 0.8 · Heat 0.6

What's in it (13)

• cold water — 946 g
• dusting kosher salt — 44 g
• boneless chicken — 794 g
• honey — 79 g
• dijon mustard — 44 g
• grain mustard — 30 g
• unsalted butter — 27 g
• apple cider vinegar — 15 g
• garlic — 6 g
• smoked paprika — 5 g
• freshly ground black pepper — 3 g
• olive oil — 27 g
• parsley — 7 g

Time & effort: about 54 min (24 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 80.7 kcal, 12.5 g protein, 2.9 g fat, 3.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Place the chicken breasts between two sheets of plastic wrap and pound with a mallet or heavy skillet to an even 3/4-inch thickness; this keeps every piece cooking at the same rate so none of it dries out before the rest is done.
2. In a large bowl, stir the water with 3 tablespoons of the kosher salt until fully dissolved.
3. Submerge the pounded chicken in the brine and let it sit at room temperature for 25 minutes while you make the glaze.
4. In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, melted butter, vinegar, garlic, smoked paprika, the remaining 1/4 teaspoon salt, and the pepper until smooth. Spoon half of the glaze into a second small bowl and set it aside untouched by raw chicken to use for serving.
5. Heat a gas or charcoal grill to medium-high (about 450°F) and scrape and oil the grates.
6. Remove the chicken from the brine and pat it very dry with paper towels, then rub both sides with the olive oil.
7. Lay the chicken on the grill and cook undisturbed until deeply marked and releasing easily from the grates, 5-6 minutes.
8. Flip the chicken and grill 4-5 minutes more, until an instant-read thermometer reads about 150°F.
9. Brush both sides generously with the cooking portion of the glaze and continue grilling, turning and basting once more, until the glaze has caramelized into a sticky crust and the chicken reaches 165°F internally, 3-4 minutes.
10. Transfer the chicken to a plate, tent loosely with foil, and let it rest 5 minutes so the juices settle back into the meat.
11. Slice the chicken, drizzle with the reserved serving glaze, and scatter with the parsley.

Dishes with a similar flavor shape

• Grilled Sausage and Pepper Skewers — American
• Sheet-Pan Buffalo Chicken and Ranch Potatoes — American
• Fried Chicken and Waffles with Hot Honey — Southern
• Sheet-Pan Honey Mustard Chicken and Potatoes — American
• Grilled Balsamic Glazed Chicken Breasts — American

Keep reading: what sweetness, richness, floral mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.