Freezer Meal Recipes / Dinner / Honey Mustard Grilled Chicken

Honey Mustard Grilled Chicken

Honey Mustard Grilled Chicken that can be the main course of a meal or even used to top a summer salad.
2 Servings Meet The Cook Print
Honey Mustard Grilled Chicken

Ingredients

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

Freezer Containers

  • 1 Gallon Freezer Bag
  • 1 Pint Freezer Bag

Supplies

  • Cooking Sprays
  • Labels

Nutritional Information

  • 1 serving = 5 ounces
  • 211 Calories
  • 1g Fat
  • 0g Sat Fat
  • 88mg Cholesterol
  • 482mg Sodium
  • 11mg Potassium
  • 18g Carbs
  • 0g Fiber
  • 18g Sugar
  • 30g Protein
  • 5 WW+ Points
  • 6 WW SmartPoints

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.

Freeze For Later Cooking Directions

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.
  2. Divide half of marinade into pint freezer bags (this will be used for basting the chicken while grilling.)
  3. Divide chicken and remaining marinade into gallon freezer bags.
  4. Attach pint bag to gallon bag, label and freeze.

Make From Frozen Serving Day Directions

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

  1. Spray grill grate with non-stick cooking spray.
  2. Remove chicken from bag to grill, reserving sauce to baste.
  3. Grill chicken over (medium) indirect heat for 9-10 minutes, until it’s easily removed from grate. Baste with reserved sauce throughout grilling process.
  4. Turn and cook other side 9-10 minutes.

9 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. 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.

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