• 1 lb chicken breast or chicken thighs
• 3 tbsp honey
• 3 tbsp Dijon mustard (grainy mustard recommended)
• 2 tbsp olive oil
• 1 garlic clove, finely minced or grated
• ¼ tsp cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper, to taste

• Preheat your grill to 400°F.
• Place the marinated chicken on the grill and close the lid.
• Cook for 6–8 minutes per side, flipping once, until the internal temperature reaches 165°F.
• Remove from the grill, cover with foil, and let rest for 5–10 minutes before slicing.

• Preheat your oven to 400°F.
• Line a baking sheet with parchment paper and place the chicken on it.
• Bake for 20–30 minutes, or until the internal temperature reaches 165°F.
• Let rest for 5 minutes before serving to lock in juices.

• Marinate for flavor – The longer you marinate, the more flavorful the chicken
• Prevent burning – Grill over medium heat or cover with foil in the oven
• Use a meat thermometer – Ensures perfectly cooked, juicy chicken
• Adjust sweetness – Add more or less honey depending on your preference
• Choose the right cut – Thighs stay juicy longer, breasts cook faster

• Roasted or steamed vegetables
• Fluffy rice or quinoa
• Creamy mashed potatoes
• Crisp green salad
• Roasted sweet potatoes or corn on the cob

• Marinade Ahead: Whisk together the marinade up to 2 days in advance and store in the fridge. You can also marinate the chicken overnight for maximum flavor.
• Storage: Keep cooked chicken in an airtight container in the fridge for up to 3 days.
• Reheating: Warm gently in the microwave or oven to maintain juiciness. Avoid high heat to prevent drying out.

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