BBQ Mustard Chicken

Ingredients

• 454 g (1 lb)chicken breasts or tenders
• Pinchessea salt and pepper
• 120 ml (1/2 cup)yellow mustard
• 30 ml (1/8 cup)raw honey
• 5 ml (1 teaspoon)smoked paprika
• 60 ml (1/4 cup)apple cider vinegar
• 15 ml (1 tablespoon)low-sodium Worcestershire sauce
• 5 ml (1 teaspoon), optionalturmeric

Instructions

1. 1

   Heat the grill

   Fire up the grill, or preheat the oven to 200°C (400°F).

2. 2

   Mix the sauce

   Combine the mustard, honey, smoked paprika, apple cider vinegar, Worcestershire sauce and optional turmeric in a bowl.

3. 3

   Season the chicken

   Season the chicken breasts or tenders with sea salt and pepper. If you like, thread the pieces onto wooden kebab sticks; this is optional.

4. 4

   Grill the chicken

   Put the chicken on the grill and cook for about 10–12 minutes. Brush or rub it with the mustard sauce, then cook for a further 8–10 minutes, until it is completely cooked through and white inside.

5. 5

   Serve the chicken

   Enjoy.

What is BBQ mustard chicken?

This is a simple American-style grilled chicken dish coated in a mustard-based barbecue sauce. Its sweet-and-tangy flavour comes from yellow mustard, honey and cider vinegar, with smoked paprika adding a savoury note.

The recipe keeps the sauce quick to mix and uses chicken breasts or tenders, which cook relatively quickly. The sauce is brushed on partway through cooking, so it flavours the chicken without being on the grill from the start.

Nutrition and macros by portion

The nutrition label shows one serving as written: 144 calories, 27g protein, 4g carbs, 2g fat.

The chicken provides most of the protein, while the honey contributes most of the carbohydrates and the small amount of fat comes mainly from the chicken and sauce ingredients. Serve it with vegetables and a modest portion of potatoes, rice or bread for a more complete plate.

The mustard sauce

Mustard: Yellow mustard gives the sauce its main tang and a smooth consistency. Honey softens its sharpness, while apple cider vinegar adds more acidity.

Seasoning: Smoked paprika brings a smoky flavour, and Worcestershire sauce adds savouriness. Turmeric is optional, so you can leave it out without changing the basic method.

Choosing and preparing the chicken

Breasts or tenders: Either works; the important thing is to keep the pieces reasonably even in size so they cook at a similar pace. If using breasts, cut them into pieces if needed.

Skewers: Threading the chicken onto wooden kebab sticks is optional. If you choose to use them, make sure they are suitable for grilling.

When to add the sauce

First cook: Start the chicken on the grill without the sauce and allow it to cook for about 10–12 minutes. This gives it time to begin cooking before the honey-containing sauce is added.

Finish: Brush or rub on the sauce, then cook for another 8–10 minutes. Keep an eye on the chicken as it finishes, and check that it is cooked through rather than relying on colour alone.

Checking doneness

The method describes the chicken as cooked when it is completely cooked and white inside. For a reliable check, use a food thermometer in the thickest part and follow the safe internal temperature guidance for chicken in your area.

Tenders and smaller pieces may finish before thicker breast pieces. Take care not to leave the smaller pieces on the grill longer than necessary.

Serving ideas

Serve the chicken with a simple salad or vegetables and a filling side such as potatoes, rice or bread. These make an easy meal alongside the sweet, tangy sauce.

If you have sauce left over, keep it separate from the cooked chicken rather than using a brush that has touched raw chicken.

Recipe notes & tips

• Cut chicken breasts into evenly sized pieces if they vary greatly in thickness.
• Mix the sauce thoroughly so the honey is evenly distributed.
• Add the sauce after the first 10–12 minutes of grilling, as directed.
• Use a clean brush for the sauce that will touch cooked chicken.
• Check thicker pieces at the end of cooking, as they may take longer than tenders.

Variations

• Add heat: Stir a little chilli into the sauce for a spicier finish.
• Use Dijon mustard: Swap it for the yellow mustard for a sharper, more pronounced mustard flavour.
• Add garlic: Mix finely grated garlic into the sauce for extra savoury depth.
• Try boneless thighs: Use boneless chicken thighs and allow for their size and thickness when checking doneness.

Common mistakes to avoid

• Uneven pieces: They cook at different rates; make the chicken pieces similar in size.
• Sauce too early: It can scorch during a long cook; add it after the initial grilling period.
• Guessing doneness: Appearance can be misleading; check the thickest piece with a food thermometer.
• Reusing a raw-chicken brush: It can transfer raw juices; use a clean brush for serving or finishing.

How to store

Refrigerate cooked chicken in a covered container within two hours and use within 3–4 days. Reheat until steaming hot throughout, taking care not to dry it out.

Frequently asked questions