Grilled Honey Mustard Chicken (for one)

 

I have been trying to use up the chicken breasts I have in my freezer before I buy any more.  I tend to buy large packs of breasts and then I individually wrap them and pack them all into a large zip lock baggie, ready to take out as many or as few as I need at any given time.

My sister and I have a system. We check out the expiry dates on all of the really good chicken, that is very expensive and then we go back on the day that it is expiring and get it for 50% off.  It works out a lot cheaper, and is safe to freeze on the day.

 

I do eat a lot of chicken and am always looking for ways to cook it that are different, delicious and interesting.  I saw this recipe that I have adapted here for you today on a page called  Diethood.

It looked quick, easy and delicious!   The original recipe was for four people, but there is only one of me and so I downsized it for just one.  The original recipe was also cooked on the outdoor grill, which I don't have so I adapted it to cook it in my electric countertop grill. I have a Cuisinart Griddler. 

I had one in the U.K. and I used to use it a lot.   Its great for grilling all kinds of proteins and you can also use it as a panini press. It is perfectly sized for the smaller family as well and the plates reverse so that you can also use it as a flat griddle pan. I also have waffle plates for mine.

Anyways, I used it to grill my chicken and it turned out perfectly. Nice and juicy and tender with a lovely flavor.  The chicken itself is pretty simple.  Its the sauce that gets brushed on it while you are grilling it that really lifts the flavors!  You also use some of the  sauce to serve with the chicken when it is done.  Fabulously tasty!  Quick to make, easy and delicious. What more can you ask for?

 

WHAT YOU NEED TO MAKE GRILLED HONEY MUSTARD CHICKEN FOR ONE

Just a few simple ingredients and some sort of grill, BBQ or even the broiler setting of your oven.

For the chicken:

• 1 boneless, skinless chicken breast portion
• salt and black pepper to taste
• pinch of garlic powder
• pinch of onion powder
• pinch of dried thyme
• pinch of dried basil
• vegetable oil for brushing

For the glaze and dipping sauce:

• 1 TBS liquid honey
• 1/2 TBS butter, melted
• 1 tsp Dijon mustard
• 1 tsp grainy mustard
• 1 tsp American mustard
• 1/2 tsp hot sauce (optional)
• 1/8 tsp white vinegar
• pinch of paprika

 

I used a good quality free-from chicken breast.  I wish you could get organic and free range in the shops here, but I haven't been able to find any.  My chicken breast was about 4 ounces in weight. I buy the free-from because it is not pumped full of antibiotics and water.

Liquid honey is runny honey. Not creamed. I like Greek Honey, but use any good quality honey, Make sure it is pure honey and  has not been  adulterated with glucose.  (Check the source.) If I can't get Greek I like to buy fresh local.

The three mustards work together perfectly and range in heat from mild to a bit spicy. The yellow American mustard gives it that lovely bright color.

I use salted block butter.  It works fine. Don't be tempted to use margarine.  Butter and margarine are not the same thing, nor is soft spreadable butter the same as block butter. Many times Margarine and spreadable butter have had water beaten into them which will affect the consistency of the sauce.

 

HOW TO MAKE GRILLED HONEY MUSTARD CHICKEN FOR ONE

Tis really simple.  Just season the chicken, grill and brush with a tasty glaze/sauce.  Serve hot with more sauce.  Delicious! You can use an indoor grill or the BBQ, its up to you!

Pat your chicken breast dry with some paper towels. Season generously with salt and pepper on both sides and sprinkle with the remaining ingredients. Set aside.

Whisk together all of the ingredients for the sauce/glaze. Remove about 2 tsp of it for when you go to cook the chicken. Reserve and set aside the remainder for when you serve the chicken.

Brush your grill with some vegetable oil. (I use light olive oil.)

 

Add the chicken breast. If using an indoor grill with a lid that closes, grill for 7 minutes, brushing with the glaze for the last 2 minutes of grilling.

If using an outdoor grill, place on the grill and cook over medium high for 7 to 9 minutes, turning occasionally and brushing with the reserved glaze as you cook it.

The chicken is done when it registers 165*F/74*C at the thickest part.

Remove from the grill and leave to stand for 7 to 8 minutes. Serve hot with the additional glaze/sauce.

 

COMMONLY ASKED QUESTIONS

1. Can I double the recipe?  Absolutely. You can double or triple it.  I would recommend doubling the sauce ingredients anyways, as it is that delicious!

2. Can I freeze this chicken?  Absolutely. Wrap tightly in plastic cling film, then pop into a zip lock baggie. You can keep it frozen for up to three months. Thaw in the refrigerator overnight and then gently reheat.

3. Can I use different seasonings?  Absolutely. You are not bound by law to use the seasoning recommended in the recipe. You can use a prepared seasoning mix if you want, such as a Montreal Chicken seasoning blend. Or you can vary the herbs instead of using thyme or basil. You can even use lemon pepper which is very nice.

4.  Can I prepare this ahead of time?  Absolutely. You can season the chicken and keep, covered tightly in the refrigerator until you are ready to grill it. Likewise you can make the sauce ahead of time and keep it covered and chilled.

 

This chicken was really moist and tender.  It was very easily done using my indoor grill. It would also be simple to do on the BBQ, or I suspect you could even cook it simply underneath the broiler.

Although the quantities are for one, you can also very easily double or triple it. I recommend doubling the sauce/glaze anyways as it is quite simply delicious!

This made for a lovely and simple dinner on a day that was far too hot to really cook much. I accompanied it with a mixed salad and some potato salad.  It was a really nice dinner!  It would also be nice with chips!  Or tucked into a crusty toasted bun as a sandwich. You really can't go wrong with this!

 

I confess I eat a lot of chicken. It is such a versatile protein and I enjoy it in a huge variety of ways. Here are a few more of my favorite small batch recipes to enjoy it!

20 MINUTE WHITE CHICKEN CHILI - A few store cupboard ingredients, and a whole lotta love is all it takes to make this delicious chicken chili. White chicken chili is every bit as delicious as the red stuff. This version is quick and easy to make and perfectly sized for the smaller family. With lots of chicken, white beans, corn, and a rich and flavor filled broth. I like to top with crispy tortilla crisps and cheese for a really satisfying and quick supper. 

LEMON GARLIC CHICKEN FOR ONE - This recipe is for a delicious moist and well flavored chicken breast which marinades for a time in a delicious tenderizing marinade and then is simply roasted to perfection in a moderate oven.  As simple as it is, this marinated lemon garlic chicken breast is truly delicious! Serve with hot buttered orzo, or rice, or even potatoes for a really simple and yet tasty dinner. All you need is a salad or a vegetable to complete it.

Yield: One serving

Author: Marie Rayner

Grilled Honey Mustard Chicken

Prep time: 10 MinCook time: 9 MinInactive time: 8 MinTotal time: 27 Min

Perfectly grilled and seasoned chicken, basted with a lush honey mustard glaze while grilling and then served with more of the same when serving. Tender, juicy and delicious!

Ingredients

For the chicken:

• 1 boneless, skinless chicken breast portion
• salt and black pepper to taste
• pinch of garlic powder
• pinch of onion powder
• pinch of dried thyme
• pinch of dried basil
• vegetable oil for brushing

For the glaze and dipping sauce:

• 1 TBS liquid honey
• 1/2 TBS butter, melted
• 1 tsp Dijon mustard
• 1 tsp grainy mustard
• 1 tsp American mustard
• 1/2 tsp hot sauce (optional)
• 1/8 tsp white vinegar
• pinch of paprika

Instructions

1. Pat your chicken breast dry with some paper towels. Season generously with salt and pepper on both sides and sprinkle with the remaining ingredients. Set aside.
2. Whisk together all of the ingredients for the sauce/glaze. Remove about 2 tsp of it for when you go to cook the chicken. Reserve and set aside the remainder for when you serve the chicken.
3. Brush your grill with some vegetable oil. (I use light olive oil.)
4. Add the chicken breast. If using an indoor grill with a lid that closes, grill for 7 minutes, brushing with the glaze for the last 2 minutes of grilling.
5. If using an outdoor grill, place on the grill and cook over medium high for 7 to 9 minutes, turning occasionally and brushing with the reserved glaze as you cook it.
6. The chicken is done when it registers 165*F/74*C at the thickest part.
7. Remove from the grill and leave to stand for 7 to 8 minutes. Serve hot with the additional glaze/sauce.

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