Picante-Dijon Grilled Chicken

Three ingredients turn plain chicken breast into something worth firing up the grill for. Picante sauce brings the heat, Dijon mustard adds sharp tang, and brown sugar rounds it all out with just enough sweetness to caramelize over the flames.

Pounding the breasts to ½ inch thickness is key. Uneven chicken means burnt edges and raw centers. Pound them between plastic wrap with a meat mallet or the bottom of a heavy skillet until they’re uniformly flat.

Brush the sauce on generously before grilling, then again while it cooks. The sugars in the picante and brown sugar create sticky, charred spots that taste incredible. About 6 to 8 minutes per side over medium-high heat and you’re done.

Pro Tips

• Reserve a small portion of sauce before brushing raw chicken for a clean finishing drizzle at the table.
• Don’t move the chicken around on the grill. Let it sit and develop grill marks before flipping.
• Use an instant-read thermometer. Pull at 165°F (74°C) internal temp for juicy, safe chicken.
• Let it rest 5 minutes after grilling. Cutting too soon releases all the juices onto the plate.

Variations

• Swap picante for chipotle salsa for a smokier, deeper heat profile.
• Add a tablespoon of honey alongside the brown sugar for a stickier, more lacquered glaze.
• Use this same sauce on grilled pork chops or thick-cut salmon fillets.