Name: Grilled Brown Sugar-Mustard Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (or thighs); 1/4 cup brown sugar; 3 tbsp Dijon mustard; 2 tbsp olive oil; 1 tbsp apple cider vinegar (or lemon juice); 2 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; Fresh parsley, chopped (for garnish)

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Short description
A perfectly balanced grilled chicken marinated in sweet and tangy flavors—glazed with mustard, brown sugar, and citrus for a succulent, flavorful dish that’s ready in no time.

Why You’ll Love This Recipe

This dish brings a zesty twist to grilled chicken, combining the sweetness of brown sugar with the bold tang of mustard and a splash of citrus. It’s incredibly quick to prepare, full of flavor, and ideal for both casual dinners and entertaining. The glaze caramelizes beautifully on the grill, delivering juicy, slightly sticky chicken that’s irresistible.

Grilled Brown Sugar-Mustard Chicken

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

- 4 boneless, skinless chicken breasts (or thighs)
- 1/4 cup brown sugar
- 3 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar (or lemon juice)
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh parsley, chopped (for garnish)

Directions

In a bowl, whisk together mustard, brown sugar, oil, citrus juice, seasonings, and optional vinegar or spices to form a glossy marinade.
Reserve a small portion of the marinade for finishing later. Coat the chicken with the remainder and let it marinate (a short 30 minutes works, but overnight yields deeper flavor).
Preheat your grill to medium-high.
Grill the chicken, covered, for about 6–8 minutes per side—or until it’s fully cooked. During grilling, baste with reserved marinade to enhance glazing.
Let the chicken rest briefly before serving, then brush with any extra reserved marinade or citrus zest for a fresh finish.

Servings and timing

Servings: Serves about 4–6, depending on portion size and cut.
Prep time: Around 10 minutes, not including marinating time.
Cook time: Approximately 12–16 minutes of grilling.
Total time: Roughly 20–30 minutes when including minimal prep and grilling.

Variations

Choose your cut: Opt for thighs for extra juiciness or breasts for a leaner version—adjust grilling time as needed.
Vinegar or citrus twist: Add a splash of apple cider vinegar or swap with balsamic for depth; orange or lime juice can offer a fresh zap.
Heat it up: A pinch of red pepper flakes or cayenne pepper adds a gentle heat.
Marinade flexibility: Skip acid-free marinades or shorten marinating time for a quicker option.
Meal prep style: Grill and slice chicken for salads or bowls—adds smoky flavor to quick lunches.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3–4 days.
To reheat, warm gently in the oven or on a skillet over medium heat. Add a light glaze of leftover marinade or a splash of juice to keep it moist.
Reheated slices work great in wraps, salads, or grain bowls.

FAQs

What cut of chicken is best for this recipe?

Thighs offer rich, juicy flavor and resist drying out; breasts can be used for a lighter option but require careful timing to avoid dryness.

How long should I marinate the chicken?

Marinating for at least 30 minutes is enough for flavor, but letting it sit overnight yields deeper taste and tender texture.

How do I prevent the sugar in the marinade from burning on the grill?

Grill at medium-high rather than high heat, and baste toward the end of cooking. Turning and basting frequently helps prevent burning.

Can I use this as a sauce after grilling?

Absolutely—just reserve some marinade before it touches raw chicken, and use it as a finishing glaze or dipping sauce after cooking.

Is this recipe gluten-free?

Yes, naturally—just ensure the mustard and any added ingredients or sauces are labeled gluten-free if needed.

Can I bake instead of grill?

Yes—bake at around 400 °F (200 °C) for about 20 minutes, then broil briefly to achieve caramelization.

Can I make this ahead for meal prep?

Yes—grill or bake in advance, then chop and use in salads, wraps, or grain bowls with the leftover juice or a quick vinaigrette.

Is the marinade safe to eat?

No—discard any marinade used on raw chicken. If you want to use it as a sauce, set aside a portion before marinating the raw meat.

Can I adjust the sweetness?

Definitely—reduce the brown sugar for a subtler sweetness or add extra mustard or citrus to elevate tang.

What do I pair this with?

Great with grilled vegetables, coleslaw, simple potato salad, rice, or a crisp green salad to balance flavors.

Conclusion

Grilled Brown Sugar-Mustard Chicken is a winning combination of sweet, tangy, and savory that’s incredibly easy to prepare and irresistibly flavorful. Perfect for summer grilling, weeknight dinners, or meal prep, it delivers juicy, caramelized chicken with minimal effort and maximum impact.

Chef MARTHA