Ingredients
- 1/4 c. Mayo
- 1/4 c. Dijon mustard
- 1/4 c. Honey
- 1 tsp. thyme
- 2 tsp. Lemon-Aid seasoning
- 2 ea. large portobello caps, cleaned
- Olive oil
Sweet, Tangy, and Straight Off the Grill
Honey mustard chicken is a classic for a reason, but this version gets an extra boost from the grill.
The chicken marinates in a creamy honey mustard mixture before hitting the heat, creating a golden, sticky exterior. Mushrooms seasoned with Lemon-Aid add a bright, savory contrast and turn a simple grilled chicken breast into a seriously satisfying dinner.
Preparation:
- In a bowl, combine mayonnaise, mustard, honey, and thyme. Season with salt and pepper.
- Coat the chicken breasts thoroughly in the honey mustard mixture. Cover and refrigerate for at least 2 hours.
- Toss the mushrooms generously with olive oil and season with Lemon-Aid.
- Preheat the grill over medium-high heat for about 10 minutes. Clean and oil the grates before cooking.
- Add the chicken to the hot grill and cook until golden, lightly caramelized, and cooked through to an internal temperature of 165°F.
- Grill the mushrooms until browned and tender.
- Allow the chicken to rest briefly before slicing.
- Spoon the grilled mushrooms over the sliced chicken and serve.
Pro Tip:
Honey can caramelize quickly over high heat. Keep an eye on the chicken and move it to a cooler part of the grill if the outside is browning faster than the center is cooking.
Make It Your Own:
- Add a squeeze of fresh lemon over everything before serving
- Use a mix of cremini, shiitake, and oyster mushrooms
- Add Dijon mustard for a sharper honey mustard marinade
- Grill asparagus or zucchini alongside the mushrooms
What To Serve It With:
Serve with roasted potatoes, rice, grilled vegetables, or a simple green salad. For a summer dinner, corn on the cob would be an especially easy pairing.