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Honey Mustard Grilled Chicken

The great thing about chicken is that you can flavor it in 1001 ways. It can be tangy, sweet, or spicy. It can be flavored to replicate Asian, Mexican, or Thia cuisine. It can be eaten on a salad, sandwich, or by itself.

Chicken really is one of the most versatile foods!

If you’re a honey mustard fan, you’ll want to add this Honey Mustard Grilled Chicken to your meal rotation. You can serve it on top of a salad or next to a sweet potato and fresh green beans. It’s quick, easy, and most importantly, freezes well!

Honey Mustard Grilled Chicken


Christine @ onceamonthmeals.com


  • 1/6 cup Dijon mustard
  • 1/8 cup honey
  • 1/2 teaspoon steak sauce
  • 10 ounces skinless, boneless chicken breast halves


Mix together Dijon mustard, honey, and steak sauce and pour over chicken in a shallow dish.  Marinate chicken for at least 10 minutes.

To Grill: Preheat the grill for medium heat. Spray grill grate with non-stick cooking spray. Remove chicken from bag to grill, reserving sauce to baste. Grill chicken over indirect heat for 9-10 minutes, until it’s easily removed from grate. Turn and cook other side 9-10 minutes. Baste with reserved sauce throughout grilling process.

Freezing Directions:

If freezing before grilling, save a portion of the marinade and portion into pint freezer bags (this will be used for basting the chicken while grilling. With the remaining marinade, pour equal amounts into quart sized freezer bags and add one serving of chicken to each bag. Lay both bags together and flat to freeze. To freeze after grilling, portion one serving of chicken into a quart sized freezer bag, lay flat and freeze.

Nutritional Information:

Servings: 2 • Calories: 266 • Fat: 8.3 • Carbs: 22 • Protein: 10 • Fiber: .1 • Weight Watchers Points Plus: 6

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9 Responses to “Honey Mustard Grilled Chicken”

  1. donna says:

    I’ve never seen 1/6 cup measurement and not sure how much that is. I’m guessing it is about 3 tablespoons. Am I close?

  2. These look great! It snowed today in MN so we’re still waiting for grilling season.

  3. kathleen viviano says:

    Hi! Love your recipe for dijon honey chicken — one concern though — wouldn’t you rather cook the reserved marinade (that has raw chicken drippings in it) before you baste your cooked chicken with it? It seems like a cross-contamination risk to me to baste cooked chicken with something with raw chicken in it.

  4. Ellie says:

    Is there a modification for baking this chicken? I’m a college student that doesn’t have a grill.

    • Tricia says:

      Interesting question. You most certainly could also bake it. I would suggest 400 degrees for 30-45 minutes or until the chicken reaches an internal temperature of 165. I hope that helps.

  5. Sarah says:

    Could you please tell me what steak sauce is or what a reasonable substitute would be?

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