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A hand holding a basting brush basting marinade on a piece of grilled chicken.

Spicy Mustard Marinated Grilled Chicken

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5 from 2 reviews


  • 2/3 cup French’s Spicy Brown Mustard
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons lower sodium soy sauce
  • 2 teaspoons honey
  • 2 teaspoons freshly minced garlic
  • 34 boneless skinless chicken breasts (about 2 to 21/2 pounds)


  1. Whisk together mustard, olive oil, soy sauce, honey and garlic in a small bowl.  Reserve 1/4 cup of the marinade.  Set aside.
  2. Place chicken breasts between 2 pieces of plastic wrap or wax paper.  Using the flat side of a meat mallet, pound until breasts are evenly 1/2-inch thick.
  3. Place chicken breasts in a resealable 1 gallon bag and pour marinade over chicken.  Seal bag and gently shake to evenly coat chicken.  Refrigerate for up to 4 hours.
  4. Brush olive oil or vegetable oil on your grill grates and preheat your grill on medium-high heat.
  5. Grill (covered) for 6-7 minutes on each side, or until juices run clear.
  6. Place chicken on a plate and brush with reserved marinade.  Cover with aluminum foil for 5-7 minutes and serve warm.


According to, the safe minimum temperature for chicken is 165 degrees F.  I take my chicken off of the grill at about 150-155 degrees F, cover and allow chicken to continue to cook during a 5-7 minute rest time.