We eat a lot of chicken. I rarely buy a whole chicken, and buying a whole ‘cut-up’ chicken, which I used to do in the U.S., is not an option here.
I can get boneless, skinless chicken breasts, chicken thighs with legs, which we then cut apart, and, occasionally, chicken wings, or just chicken thighs. Even more rare, and only in summer, are just chicken legs.
When I was a child chicken was reserved for Sunday dinner and was always a whole chicken that my mother cut up and roasted. It was her signature dish.
I’ve never successfully replicated it…. I think it had something to do with the special cast iron skillet she browned it in first. I don’t had a cast iron skillet (I know, shame on me).
I am, however, quite successful and grilling chicken breasts. Well – mon mari does the grilling, I do the flavoring.
It works for us.
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Grilled Honey Mustard Chicken Breasts
This easy grilled chicken breast has a sauce that doubles as a marinade. Divide it before using.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Grilling
- 2 chicken breasts, boneless, skinless
- 4 tbs Dijon-style mustard
- 3 tbs honey
- 1 1/2 tbs mayonnaise
- 2 tsp Worcestershire sauce
- 1/2 tsp Herbes de Provence
- In small bowl mix all ingredients except chicken
- Remove 1/3 of the sauce for finishing. Spoon the remainder over the chicken.
- Allow to marinate 10 – 15 minutes or up to 4 hours in the refrigerator.
- Remove chicken from marinade.
- Cook chicken on barbecue grill for 7 – 10 minutes per side, or until done, basting once, before turning, with marinade.
- When chicken is done, remove and slice.
- Spoon reserved sauce over the top and serve.
I start marinating the chicken first, then do the rest of the meal prep. When everything else is cooking the chicken goes on the grill. Easy summer cooking
Keywords: grilled chicken breasts, honey mustard
I may have mentioned last fall that mon mari bought a new toy: chainsaw on a stick.
It’s electric so it doesn’t way a ton, and on a long stick which lets him trim the trees without getting on a ladder and hoisting up the big chainsaw.
He’s been playing.
This is a photo I took a few years ago of our well:
It normally is covered with pots of geraniums with the birdbath in the middle. The evergreen on the left and the wisteria on the right grow together. They were getting a little out of control. The geraniums weren’t getting any sun and, even in a downpour, no water managed to get to the birdbath.
The geraniums were moved to the table by the barn, temporarily.
The birdbath was moved to the center of the lawn, permanently. It will be much easier to take care of there.
And the 2 trees were trimmed. We hope that enough of the wisteria has been removed that the evergreen will continue to live. The whole right side was draped in wisteria vines. Both trees had branches low enough that one had to duck.
The geraniums will be moved back, shortly.
We might even fix the pump on the well…..
4 thoughts on “Grilled Honey Mustard Chicken Breasts; the well”
I tend to use chicken thighs anymore, whether boneless or not, because every time I’ve done breasts, it is literally ONE second for me where they go from juicy to dry and leather like.
I don’t think I’ve ever seen a wisteria that…middle earth looking! It’s huge! I hope both trees survive too.
It’s very middle earth. They are really ugly in the winter lol
What a great and easy marinade…I am definitely keeping that on file !!
For when you have access to a grill again ;-))
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