Honey Mustard Chicken breast grilled on the kamado-style BBQ locks the moisture in and with the lid down cooks more evenly. You will be amazed at how easy this BBQ recipe is.
Our homemade honey mustard chicken marinade and rub are so tasty and simple. The honey and Dijon mustard combine with our rub to give you a tender and sweet-delectable bite.
Kamado
The great thing about having a kamado-style BBQ is its versatility. You can go “Low & Slow” or like with this cook Hot and Fast. The added benefit, I have learned from using a kamado is the radiant heat you get from its design. When you close the lid you combine the direct and convection heat to lock the tenderness of the chicken in. It gives you great control to evenly cook each honey mustard chicken breast.
Head down to the recipe card to see how.
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Ingredients
The honey mustard chicken rub and marinade use everyday ingredients that are usually in the cupboard. The celery seed and salt may be new but give them a try.
- Chicken breasts (3 ½ pounds)
- Garlic powder (Onion powder is a great alternative as well.)
- Celery salt (Regular salt works. We like the freshness and additional flavors that the celery salt brings.)
- Lemon/pepper
- Celery seed
- Dijon mustard (You can use regular yellow mustard.)
- Honey
Scroll down to the recipe card for quantities.
Grilled Chicken Temps.
Chicken temps can be tricky. Just remember 165 degrees F. is the USDA-recommended temperature. We have learned that you may want to go over 165 degrees F. like with wings, check out our Crispy Smoked Chicken Wings. The key is to be safe here. The USDA has an Approximate Chicken Cooking Times section with temps if you need more information.
Helpful Tip
Lately, I have noticed that chicken breasts are not the best shape for grilling evenly. This leads to uneven cooking because of the different thicknesses. Trimming is a simple solution that allows for more even cooking. Just trim the chicken breasts to a more uniform size and thickness. All you need is a good Curved Boning Knife or fillet knife. I gotta tell you, I wish I had done this a while ago. It has made my life so much easier trimming chicken to a brisket. The trimming only takes a few minutes and it is going to lead to a more tender and flavorful bite. Hold on to those trimmed pieces and marinate them too. They are ideal for smaller appetites or serve as an appetizer.
More you marinate, the more flavorful the chicken. This marinade and rub is very forgiving so it can go easily 24 hours.
FAQS
First, I look at the thickness. You may be able to cut off just a thin piece or trim the thickness directly. Next, look if there is an odd shape to a side and remove it.
Once you have flipped the breast to the final side look to see if the sides have changed color. I wait 2 minutes here before checking. Now if the temperature is reaching 150+ degrees F., that is my indicator that it is rising rapidly.
These chicken breasts can be enjoyed as a main dish, in tacos, in a sandwich, or in a salad. As the main dish serve it with our Smoked Baked Potatoes. BBQ them first then once they are done just grill the chicken breasts up.
We just did Street Tacos and Taco Shells on the Blackstone. This chicken would be great in them.
The chicken with focaccia and a light salad is a great meal too. Our Focaccia in the Ninja Foodi is ready in 30 minutes.
Substitutions
- Garlic powder – to onion powder.
- Celery salt – to regular salt.
- Dijon mustard – to regularly or your favorite.
Variations
- Chicken breast– can be changed with thighs, drumsticks, and wings. These variations in the chicken parts will vary the cooking time. Additionally, the drumsticks and wings’ finishing doneness temperature will be higher.
Equipment
- Kamado-style BBQ
- Marinating container (Zip-top bag)
- Instant read thermometer
Storage & Reheat
- Refrigerator – 3 to 4 days in an airtight container or bag.
- Freezer – 4 to 6 months, for best results we suggest using a freezer-safe zip-top bag with as much of the air removed as possible.
- Reheat – If frozen thaw in the refrigerator, then reheat or use as desired. The air fryer at 350 degrees F. on manual setting for a few minutes is a great way to warm it to your desired temperature.
Honey Mustard Chicken
Equipment
- Kamado-style BBQ
- Marinating container (Zip-top bag)
- Instant read thermometer
Ingredients
- 6 chicken breasts (3 ½ pounds, trimmed. *See the instruction section below.*)
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- ½ teaspoon lemon/pepper
- ½ teaspoon celery seed
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
Instructions
Make the chicken rub and marinade.
- In a small bowl, combine garlic powder, celery salt, lemon/pepper, and celery seed. Set aside.
- In a small bowl, combine the Dijon mustard and the honey. Mix until combined. Set aside.
Trim the chicken breast, rub, and marinate.
- Unpacked the chicken breasts. Pat dry with a paper towel and place on a tray.
- Trim the chicken breasts to about equal sizes and thicknesses. This lets them cook more evenly. Tip: If you do cook the breast without trimming see the "NOTE" below on placement on the grill.
- Evenly sprinkle the rub on the chicken breasts to coat them and gently press down.
- Gently coat every breast with the mustard-honey marinade. Place back on the tray and refrigerate for a minimum of 30 minutes up to 24 hours.
BBQing TIME
- Once you are getting to the amount of time you want to marinade, get the BBQ ready for direct heating. Preheat to 400 degrees F.Tip: Throw your favorite smoking wood on if you want a little extra BBQ magic.
- Place the chicken breasts on the grill. Grill for 2 minutes then close the lid for 4 minutes. Now just flip and grill the other side for 2 minutes. Check the internal temperature before you close the lid. If the temperature is coming up fast to 165 degrees F., check the breast sooner for the final temperature. For our cook, it was another 4 minutes.NOTE: If you left the breast whole, place the thinner portions towards your cooler side of the grill. Additionally, cook the more round side first and finish with the wider side for better control of the final temperature. Check the breast temperatures for doneness, as you may need to reposition them on the grill for more even cooking.
- Once the chicken has reached 165 degrees F. internal temperature, pull it.
- Place the chicken on a serving plate and let it rest for 2-3 minutes.
- Serve and Enjoy!
Food safety
You will be working with chicken and a boning knife, so please be careful. Take all the standard precautions with chicken, like washing your hands and avoiding cross-contamination. USDA has more food safety information if you need it. The kamado-style BBQ is going to be at 400 degrees F. So, beware of any flair-up you could get when opening the lid at this temperature.
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