Honey Mustard Glazed Chicken

This is a wonderful and simple chicken recipe, perfect for summer grilling.  I really prefer to cook more complicated items for my Sunday night cooking sprees, but John (my fiance), is a grilled chicken lover and I am a people pleaser. Not really, but we are getting married in a month and so I like to take every opportunity I get to let him know I am going to be a really good roommate.

The key to delicious grilled chicken is to not over cook it - and yet nearly everybody does. Chicken should be cooked to 180 degrees - no more. It also continues to cook for about 10 minutes after you remove it from the grill, so you definitely need to monitor the temperature and take it off before you reach 180.

I grilled this chicken mainly over indirect heat - it really helped to keep the meat juicy and delicious.


2 bone-in, skin-on chicken breasts, split (so 4 pieces total)
3/4 cup honey
6 tablespoons dijon mustard
3 tablespoons soy sauce
Pepper to taste

Mix all the marinade ingredients together in a bowl, set 1/3 c. of the mixture aside.  Pour the rest into a ziploc bag; add the chicken and refrigerate for at least 2 hours.

Prepare the grill for indirect heat.  When grill is heated to about 350, place chicken over direct heat. Grill about 5-6 minutes over direct heat, flipping over once to get both sides.  Move chicken to indirect heat.  After about 10 minutes, turn chicken over and brush on the remaining glaze. Grill for another 10 minutes, or until your meat thermometer reads 165 degrees.  Take the chicken off, and let sit 10 minutes before serving.  Enjoy!

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