Ingredients

• 1 lb chicken breast or chicken thighs
• 3 tbsp honey
• 3 tbsp Dijon mustard (grainy mustard recommended)
• 2 tbsp olive oil
• 1 garlic clove, finely minced or grated
• ¼ tsp cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper, to taste

Instructions

Marinate the Chicken

1. In a large bowl, whisk together honey, Dijon mustard, olive oil, garlic, cayenne pepper (if using), salt, and black pepper.
2. Add the chicken and coat it evenly in the marinade.
3. Cover and refrigerate for at least 30 minutes, up to 1 hour.

Grilling Instructions

1. Preheat the grill to 400°F.
2. Place the marinated chicken on the grill and close the lid.
3. Cook for 6-8 minutes on one side, then flip using tongs.
4. Grill for another 6-8 minutes, or until the internal temperature reaches 165°F.
5. Transfer to a plate, cover with foil, and let rest for 5-10 minutes before slicing.

Baking Instructions

1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper and place the chicken on it.
3. Bake for 20-30 minutes, or until the internal temperature reaches 165°F.
4. Remove from the oven and let rest for 5 minutes before serving.

Storage & Freezing Tips

• To freeze: Place the marinade and chicken in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge before cooking.

Nutrition