Honey Mustard Chicken Sandwich
Tender grilled chicken breasts are brushed with a sweet and tangy honey mustard sauce and served on a bun.
Ingredients
- 1/4 cup Dijon mustard 60 g
- 2 tablespoons honey 42 g
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper or to taste
- 4 boneless skinless chicken breasts, about 1 1/4 lb / 570 g total
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 sandwich buns such as brioche or whole wheat
- 4 slices ripe tomato
- 4 leaves lettuce such as romaine or butter lettuce
Instructions
- In a small bowl, whisk together the Dijon mustard, honey, oregano, and cayenne pepper. Set this sauce aside.
- Preheat a gas or charcoal grill to medium heat (about 375°F to 450°F).
- Pat the chicken breasts dry with a paper towel and season both sides with salt and pepper.
- Brush the grill grates with vegetable oil to prevent sticking. Place the chicken on the grill.
- Cook for 6 to 8 minutes on the first side. Flip the chicken and brush the cooked side generously with the honey mustard sauce.
- Continue to cook for another 6 to 8 minutes, turning and brushing with more sauce occasionally, until the chicken is cooked through.
- The chicken is done when the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Discard any leftover sauce that touched the raw chicken brush.
- Remove the chicken from the grill and let it rest for 5 minutes before serving.
- Serve the chicken on buns with tomato slices and lettuce leaves.
Notes
Food Safety: Ensure chicken is cooked to a safe internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
No Grill Method: You can cook the chicken in a skillet or grill pan on the stovetop. Heat a little oil over medium-high heat and cook for 6-8 minutes per side, brushing with the sauce in the last few minutes of cooking.
Sauce Safety: Do not use the leftover sauce as a dip if the brush has touched raw chicken. If you want extra sauce for serving, reserve a portion before you begin grilling.