Recipes / Dinner

Honey Mustard Grilled Chicken - Dump and Go Dinner

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Honey Mustard Grilled Chicken - Dump and Go Dinner

Christine
The Cook
2 Servings
4 Ingredients
11 Comments

Honey Mustard Grilled Chicken that can be the main course of a meal or even used to top a summer salad.

Read More
2 Servings
4 Ingredients
11 Comments

Ingredients

  • ⅛ cups Dijon Mustard
  • ⅛ cups Honey
  • ½ teaspoons A1 Steak Sauce
  • ⅔ pounds Chicken Tenders, Fresh

Containers

Supplies

  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix together Dijon mustard, honey, and steak sauce and pour over chicken in a shallow dish.
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Make From Frozen Serving Day Directions

Grill

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix together Dijon mustard, honey, and steak sauce and pour over chicken in a shallow dish.
  2. Marinate chicken for at least 10 minutes.
  3. Spray grill grate with non-stick cooking spray.
  4. Grill chicken over (medium) indirect heat for 9-10 minutes, until it’s easily removed from grate. Baste with reserved sauce throughout grilling process.
  5. Turn and cook other side 9-10 minutes.

Categories

diet, traditional, dairy-free, spring, summer, fall, gluten-free-dairy-free, gluten-free, egg-free, nut-free, low-carb, kosher, low-sodium, wwsmartpoints, soy-free, fish-free, shellfish-free, big-8-allergen-free, 5-ingredients-or-less

Categories

diet, traditional, dairy-free, spring, summer, fall, gluten-free-dairy-free, gluten-free, egg-free, nut-free, low-carb, kosher, low-sodium, wwsmartpoints, soy-free, fish-free, shellfish-free, big-8-allergen-free, 5-ingredients-or-less

11 Comments

Join the discussion

  1. I’ve never seen 1/6 cup measurement and not sure how much that is. I’m guessing it is about 3 tablespoons. Am I close?

  2. These look great! It snowed today in MN so we’re still waiting for grilling season.

  3. Hi! Love your recipe for dijon honey chicken — one concern though — wouldn’t you rather cook the reserved marinade (that has raw chicken drippings in it) before you baste your cooked chicken with it? It seems like a cross-contamination risk to me to baste cooked chicken with something with raw chicken in it.

    1. Interesting question. You most certainly could also bake it. I would suggest 400 degrees for 30-45 minutes or until the chicken reaches an internal temperature of 165. I hope that helps.

    2. If you’re worried about gluten, A-1 brand steak sauce is gluten free; other brands may or may not be.