Grilled Honey Mustard Chicken

Total Time:
40 min
15 min
25 min

4 servings

  • 1/2 cup honey mustard
  • 3 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons chipotle hot sauce
  • Kosher salt and freshly ground pepper
  • 12 ounces fresh okra, trimmed
  • 8 ounces assorted baby bell peppers, trimmed, halved lengthwise if large
  • 2 tablespoons vegetable oil, plus more for the grill
  • 4 skinless, boneless chicken breasts (about 8 ounces each)
  • Chopped fresh chives, for topping
  • Cornbread, for serving (optional)
  • Preheat a grill to medium high. Whisk the honey mustard, molasses, vinegar, melted butter and hot sauce in a bowl until smooth; season with salt and pepper. Remove 1/4 cup to a small bowl for basting the chicken; set aside the rest for serving.

  • Toss the okra and bell peppers with the vegetable oil in a bowl; season with salt and pepper. Tear off a 16-inch piece of foil. Spread the vegetables on the left side of the foil. Fold the right side of the foil over and seal the edges to form a packet.

  • Brush the grill grates with vegetable oil. Season the chicken with salt and pepper and grill until marked, about 2 minutes per side. Brush with the honey mustard basting sauce; cover and cook until almost cooked through, 5 to 8 minutes. Uncover and cook, flipping and brushing with the remaining basting sauce, until cooked through, about 5 more minutes. Remove to a cutting board and let rest before slicing.

  • Meanwhile, grill the foil packet, flipping halfway through, until the vegetables are tender and charred, 12 to 15 minutes. Top the chicken with chives; serve with the grilled vegetables, cornbread and the reserved honey mustard sauce.

  • Photograph by Justin Walker

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