Honey, Dijon mustard, olive oil, and garlic make a flavorful marinade for skinless, boneless chicken breasts in this recipe adapted from the Food Network. Grill, slice, and serve with rice pilaf or our easy sautéed zucchini.

  • Yield: 4 servings
  • Difficulty: Easy
  • Total: 25 mins plus 2 hrs marinating time 
  • Active: 20 mins 

Ingredients (8)

  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil, plus more for the grill
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 boneless, skinless chicken breasts, butterflied
  • 1 lime, cut into 4 wedges


  1. Combine the honey, mustard, measured olive oil, garlic, salt, and black pepper to taste in a large zipper-lock plastic bag. Add the chicken, then seal and shake the bag to make sure the meat is well coated. Place in a baking dish and refrigerate for 2 or up to 24 hours, turning the bag a few times.
  2. Prepare the grill to medium-high heat.
  3. Remove chicken from bag and discard the marinade. Place chicken on grill rack that’s been oiled or coated with cooking spray. Cook until a nice crust forms on both sides, about 3 to 4 minutes per side or until done. Let the chicken rest on a serving platter for 10 minutes before slicing and with lime wedges.