This honey mustard grilled chicken is sticky-sweet, tangy, and smoky perfect for weeknights or summer gatherings.

4 boneless, skinless chicken breasts

1/2 cup of honey

1/4 cup of Dijon mustard

2 tablespoons of olive oil

1 tablespoon of apple cider vinegar

2 cloves of garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

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1. Pound chicken to even thickness.

2. Whisk together honey, mustard, olive oil, vinegar, garlic, salt, and pepper.

3. Marinate chicken for at least 2 hours or overnight.

4. Preheat grill to medium-high heat (about 400°F).

5. Grill chicken 6–8 minutes per side until internal temp reaches 165°F.

6. Optionally brush with extra marinade during last minute.

7. Let rest for 5 minutes before slicing.

8. Serve hot with sides or on a salad.

Marinade doubles as a glaze—reserve extra before adding raw chicken.

Make-ahead friendly: store grilled chicken in fridge for 4 days.

Freezes well up to 3 months in airtight container.