Honey Dijon chicken offers a mild kick with great flavor for a change of pace on the barbeque. We prefer to use boneless chicken breast for this recipe, but it works just as well with thighs or legs, if that’s your preference.
Honey Dijon Chicken Marinade
To get started, you’ll need to marinate the chicken for at least thirty minutes. Combine the honey, mayonnaise, Dijon mustard and steak sauce in a sealable marinade dish or gallon ziploc bag. Then add the chicken. Seal the container and shake to cover the chicken thoroughly. Refrigerate for at least half an hour, or up to twenty-four hours.
Once the chicken has been properly marinated, preheat the grill to high. Lightly oil the grill or place a grill mat on the grill to prevent flare ups and sticking. To oil, simply pour a dab of vegetable oil onto a paper towel and apply it to the grill grates.
Grill chicken over indirect heat for 4-6 minutes per side minutes, or until juices run clear. Baste the breast occasionally with the reserved sauce if you’d like, but be sure to turn the chicken only once. Since the sugars in the honey burn easily, keep a close eye on the temperature to prevent burning.
Honey Dijon Chicken
Preheat Heat the grill on high
In a small bowl combine mustard, honey, mayonnaise, and steak sauce, stirring with a fork until smooth and fully incorporated.
Place the chicken in a marinade dish or gallon zip bag. Pour the honey Dijon marinade over the chicken, turning it to coat. If you’d like reserve some sauce for basting. Place in the fridge for 20-30 minutes.
Just prior to placing chicken on the grill, reduce heat to medium.