Double Mustard Chicken
Submitted by milestow
Grilled chicken breasts marinated in a punchy blend of Dijon mustard, brown sugar, apple cider vinegar, and hot sauce. Sweet, tangy, and spicy with charred grill marks in every bite.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
1 hrsFive minutes of whisking, an hour of marinating, and a few minutes over hot coals. That’s all it takes to get chicken breasts with a caramelized, tangy crust and juicy interior that’ll have your whole backyard leaning toward the grill.
The marinade is a powerhouse. Dijon mustard brings sharp heat, brown sugar adds sticky sweetness, apple cider vinegar cuts through with acidity, and hot sauce brings the fire. Thyme and tarragon round it out with herby depth.
This feeds eight, so it’s built for cookouts, meal prep, or slicing over salads all week long.
Pro Tips
- Marinate for at least one hour, but overnight is even better for deeper flavor penetration
- Pat the chicken dry before grilling so the marinade caramelizes instead of steaming
- The brown sugar can cause flare-ups on the grill, so keep a close eye and move pieces to cooler spots if needed
- Let grilled chicken rest for 5 minutes before slicing to keep the juices locked in
Ingredients
Directions
Whisk all ingredients together and marinate the chicken for at least one hour.
Grill over hot coals.
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