This is my recipe for super moist and flavorful chicken, using a high-heat grilling method, and finished with a zesty, sweet glaze.
It can be really hard to get a good chicken breast on the grill! I’ve tried it a million different ways. I know you’ve been there too.
The best way, hands down, is to crank up your grill super high (I do 500 degrees) and just turn the chicken as little as possible. You’ll get a moist piece of meat, with some awesome sear marks and it takes so little time.
The marinade in this recipe is really simple: lemon zest, olive oil, garlic, and a handful of spices. I don’t like to use straight lemon juice in the marinade because I think it can make the chicken rubbery (think ceviche), and I think zest gives more of a lemony flavor anyway.
Grilled Chicken with Lemon Honey Mustard Glaze
- 6 thin chicken breasts, defrosted and patted dry
- 3 Tbsp olive oil
- zest of one lemon
- 2 garlic cloves chopped finely, or grated
- 1 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1 tsp dried oregano
- 1/ 8 tsp cayenne pepper
- 2 Tbsp coarse dijon mustard
- juice of one lemon (half if it is a large one)
- 2 Tbsp honey
- Marinate chicken for 30 minutes to 1 hour in lemon zest through cayenne pepper in list above.
- Preheat grill to high (500 degrees).
- Put chicken on hot grill, and close top. Grill for 4-5 minutes until chicken is mostly white and no longer pink on top.
- Turn chicken and brush side up lightly with glaze. Continue to cook chicken 2-3 more minutes.
- Chicken should be cooked through by now, and should break when bent in half with tongs. If not, close grill and continue to cook another 1-2 minutes.
- Turn off grill and turn chicken. Brush generously with glaze and let sit 1-2 minutes. Turn again and brush one more time with glaze. Let sit 1-2 minutes and then remove from grill. Brush with any excess glaze.
- Chicken should have rested enough by this point to eat right away.