Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 3 tablespoons honey
• 3 tablespoons Dijon mustard (or whole grain Dijon)
• 2 tablespoons olive oil
• 1 tablespoon mayonnaise (optional, for browning)
• 2 cloves garlic, minced or grated
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste

Instructions

1. Whisk together honey, Dijon mustard, olive oil, mayonnaise (if using), garlic, cayenne, salt, and pepper in a large bowl.
2. Add chicken and turn to coat evenly. Cover and refrigerate for at least 30 minutes, up to a few hours.

4. Let chicken rest 5–10 minutes before slicing or serving.

Notes

• Cook over medium heat, not high  the honey in the marinade burns easily at high temperatures.
• A spoonful of mayonnaise in the marinade helps the coating cling and promotes better browning.
• Don't marinate longer than about 8 hours, since the mustard's acidity can affect the chicken's texture over time.

Storage

Nutrition Estimate (per serving, approximate)