This honey mustard grilled chicken recipe is every bit as delicious (and easy) as it looks. Four simple ingredients is all it takes to get this dinner on the table, and the chances of you having all four of these ingredients in your kitchen at any given time is pretty good! If you have light mayo, mustard, honey and some chicken, you can make this recipe.

I chose to marinate the chicken overnight but you certainly don’t have to. In fact, you could grill the chicken on its own and serve the sauce on the side if you wanted to. We ate ours with a little bit of mashed potatoes and some peas. I don’t know if you are a “Put-a-little-bite-of-everything-on-your-fork-and-eat-it-all-together” kind of person, but if you are, this is a pretty tasty combo, just sayin’. 🙂

A little note about the smart points for this recipe.

For those of you who are counting Weight Watcher points, I used the WW recipe builder on this (as I do with all of my recipes on MPM) and it says one serving is 4 WW FreeStyle Smart Points. The odd thing about a recipe with marinade like this one, though, is that some of the marinade gets tossed out, which sort of messes with the actually number of points per serving.  To be safe, I am sticking with the 4 smart point total, but it is probably a little less than that per serving.

Here is what you need:

1 cup Kraft light mayonnaise
1 Tbsp. honey
1 Tbsp. mustard
1-1/2 lb. uncooked skinless, boneless chicken breast

Here is what you do:

To make the marinade, mix together all ingredients except chicken in a large zip-close plastic bag by kneading the bag. Scoop out 6 tablespoons (approximately 1/2 cup)  of the honey mustard sauce and refrigerate in an air-tight container. (This will be used to serve with the chicken later.)

Cut the chicken into 6 pieces that are about 4 ounces each. Add the chicken to the bag. Squeeze out air and seal bag. Using hands move around the chicken in the bag until you have coated the meat. Refrigerate at least 4 hours, or up to overnight.

When ready to cook, preheat grill pan to medium-high heat. Spray pan with nonstick spray.

Remove chicken from bag; discard marinade. Place chicken on prepared grill pan, and cook about 6 minutes per side or until thoroughly cooked.

I used my grill press, but it is not necessary. (side-note: If you are using a grill pan and you aren’t getting the pretty little grill marks on your chicken it is possible you need to turn the heat up a little higher.)

Serve each chicken piece with about 1 tablespoon of the marinade that was set aside. This can be served on the chicken, or on the side as a dipping sauce.

Makes 6 servings. One serving is 4 oz. of chicken and 1 tablespoon marinade. One serving is 6 Green, 4 Blue, and 4 Purple Points.

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