Easy Honey Mustard Chicken Recipes

 This recipe can be cooked on an outdoor grill or over a stovetop, but it's important to note that the cooking durations for the two types of meat will differ, so pay attention to the breast flesh.

Ingredients:

1. 1/4 c. country dijon mustard
2. 1/4 c. honey
3. 1/4 c. yellow mustard
4. 3 Tbsp. olive oil, divided
5. 2 Tbsp. apple cider vinegar
6. 2 garlic cloves, finely chopped
7. 1 tsp. chopped fresh rosemary leaves, or 1/2 teaspoon dried rosemary
8. 1/2 tsp. kosher salt
9. 1/2 tsp. smoked paprika
10. 1/2 tsp. ground black pepper
11. 2 Tbsp. mayonnaise
12. 8 boneless skinless chicken thighs or breasts

Instructions: 

Step:No:01

Mix the country Dijon mustard, honey, yellow mustard, apple cider vinegar, garlic, rosemary, salt, paprika, and pepper in a medium-sized bowl. Transfer ⅓ cup of the marinade to a another medium-sized bowl and mix in the mayonnaise. Store the dipping sauce in the refrigerator covered until needed.

Step:No:02

If using chicken breasts, place them between two pieces of plastic wrap and pound them until they are the same thickness using a heavy skillet or the flat side of a meat mallet.

Step:No:03

Put the chicken breasts or thighs in a plastic zip-top bag that is the size of a gallon. Seal the bag, add the remaining marinade, and chill for at least 30 minutes (or up to 4 hours).

Step:No:04

For the stovetop: Take the chicken out of the marinade and use paper towels to wipe dry. Throw away any leftover marinade. A big cast-iron skillet should be heated at medium heat. To coat the pan, add the final tablespoon of olive oil and swirl.

Step:No:05

Put the chicken in the pan and cook it for 4 to 5 minutes, or until it is well charred and comes out of the pan with ease. After turning the chicken over, turn the heat down to medium. Cook the chicken, uncovered, until the internal temperature reaches 165°F and it comes out of the pan easily. Serve right away with the dipping sauce after letting it sit for five minutes.

Step:No:06

Regarding the grill: Set a grill's temperature to medium, about 350°F. Thoroughly oil the grill grates.

Step:No:07

After removing the chicken from the marinade, use paper towels to pat dry. Throw away any leftover marinade. Set the chicken on top of the grill. Cover and cook for 6 to 8 minutes, or until grill marks emerge and the chicken releases easily.

Step:No:08

After flipping the chicken, cook it for a further two to three minutes, or until the internal temperature reaches 165°F and the chicken is no longer pink in the middle. Serve right away with the dipping sauce after letting it sit for five minutes.

more details for recipes: https://www.thepioneerwoman.com/food-cooking/recipes/a45988722/honey-mustard-chicken-recipe/