Grilled Honey Mustard Chicken is a summer BBQ favorite—tender, juicy chicken grilled to perfection and coated in a rich, sweet, and tangy honey mustard sauce with just the right kick of heat. What truly sets this version apart is the use of pure raw Rango Honey, which adds a sweetness and complexity you simply can’t get from processed honey.

Rango Honey’s natural purity and unfiltered richness bring out the best in the whole grain mustard and zesty lemon juice, creating a sauce that’s fresh, bold, and incredibly flavorful. With every bite, you'll taste the difference quality honey makes—no additives, just nature’s sweetness.

This dish is not only simple to prepare, but it’s also one you’ll find yourself returning to all summer long. The beautifully balanced honey mustard sauce pairs wonderfully with grilled chicken, and once you try it with Rango Honey, you’ll want to drizzle it over everything—chicken, veggies, even as a dip.

This will quickly become a signature staple at your backyard gatherings.

Ingredients:

• 4 boneless, skinless chicken breasts

• ½ cup whole grain mustard

• ½ cup RANGO HONEY

• Juice of ½ lemon

• 1 garlic clove, minced

• ½ teaspoon paprika

• ½ teaspoon salt

• ¼ teaspoon cayenne pepper

• ¼ teaspoon red pepper flakes

Directions

1. Mix the Marinade:
   In a small bowl, whisk together all the ingredients until well combined to create a smooth honey mustard marinade.

2. Marinate the Chicken:
   Set aside 4 tablespoons of the sauce in a separate container for later. Pour the remaining marinade over the chicken breasts, making sure each piece is fully coated. Cover with plastic wrap and let the chicken marinate at room temperature for 30 to 45 minutes.

3. Grill the Chicken:
   Preheat your grill to medium or medium-high heat. Place the marinated chicken on the grill and cook for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the chicken is nicely charred and cooked through.

4. Finish and Serve:
   Once grilled, transfer the chicken to a plate. Drizzle with the reserved honey mustard sauce and cover loosely with foil. Let the chicken rest for 5 minutes to lock in the juices. Serve warm and enjoy!