Sweet and Spicy Grilled Chicken Breasts Recipe (2024)

I almost hate to point this out, but not everyone has a grill. Can some of these recipes be modified for city dwellers who don't have a back yard or a grill, or either?

Instead of doing whole chicken breasts, I cut the breasts into chunks and added the seasoning then skewered the chunks and grilled. Served with rice and grilled vegetables. Terrific, a new favorite.

use a cast iron grill pan. i get great results with mine.

Funny story- I found this recipe a few summers ago and used it over and over. However, around the 5th time I made it I pulled up the recipe once more and realized that I had been putting the Dijon, chives and olive oil in the marinade itself instead of a dipping sauce... whoops. I decided I would make it correctly and have to say I enjoyed my iteration more- the moisture and tang from the oil and Dijon are fantastic. Try it out!

I really liked this; made some substitutions -- boneless skinless thighs (not pounded), light brown sugar, prepared mustard (roughly double dry quantity), and added a 1/4 tsp tumeric. Great and easy!!

Claire1 month agoFunny story- I found this recipe a few summers ago and used it over and over. However, around the 5th time I made it I pulled up the recipe once more and realized that I had been putting the Dijon, chives and olive oil in the marinade itself instead of a dipping sauce... whoops. I decided I would make it correctly and have to say I enjoyed my iteration more- the moisture and tang from the oil and Dijon are fantastic. Try it out!

I followed the recipe for the rub, used boneless skinless chicken thighs withou pounding. I also let them marinate with the dry rub for 4+ hours. They were tender and very flavorful. Not hot but there was a hint to make it interesting. A great easy main for a lazy weekend.

A winner at the family dinner table. I used half the quantity of chicken breast, sliced the breasts in cutlets. Doubled the cayenne. Substituted cumin for the coriander. Served with a yogurt/onion/cucumber sauce. The meat was perfectly seasoned with a little kick from the cayenne. EASY, will make it again!

Try a grill pan. A heavy enameled one like Le Cruset is very nice. Start with heat setting a bit below medium and give it time to heat up; it will get plenty hot. Cover what you are cooking as you would (should) with an outdoor grill. I use a highly arched pot lid from another pot as the cover but Le Cruset probably will sell you an expensive one.

These are really, really good, and I'm not generally a fan of chicken off-the-bone. Next time I would make a bit more of the rub (with a reduced amount of cayenne) and skip the chive and dijon mix. It overpowers the taste of the chicken and rub, which already has mustard notes. The best thing about the recipe is that the every bite of cutlets, pounded to an even 1/2 inch thickness, has that sweet/savory/smoky flavor. Those juices that accumulate--pour them over the grilling chicken.

I cooked this, but used pork chops instead of chicken. My hubby loved it.

We did this as skewers instead and added mushrooms, onions, and summer squash chunks to the chicken pieces. Also added the mustard and a bit more oil to the rub, making it a thick marinade instead. I find whole chicken breasts to be dry and boring regardless of what I put on the outside. But done as skewers this was one of the best dishes we've had lately.

This was good, but the sugar overpowered the other flavors. Next time I woul cut the sugar in half and increase the mustard and cayenne.

Easy and good. We will do again. I agree it needs more pepper heat and easy to overcook.

Bar-B-Que on a stove with cast iron or fry pan with a cover. Put meat into hot pan 8 out of 10, leave space between meat to circulate heat. In 30 secs place cover over the meat. For a thick steak, med-rare is about 3-1/2 minutes per side. Only turn the meat once. Meat should spring back with a little less than the consistency that you like your meat, as it continues to cook off the heat. Let the meat sit for at least 5 minutes before cutting to keep the juices from draining out. Wonderful!

Made this last night. Quick, easy and tasty. Only variations were a little smoked paprika and extra cayenne. Although I made the mustard sauce, preferred it with a squeeze of lime. Served with a tomato, basil, feta salad and fresh corn on the cob. Lovely summer meal. Easy peasy.

Wasn’t really all that sweet or spicy :(

Loved this but would increase the rub ingredients.

This dish doesn't work for me. The rub is too mild for the dipping sauce, which overwhelms everything. I don't understand the very good reviews. The mustard just kills the spices. Maybe if one doubled the coriander and cayenne?

Very tasty recipe. I don’t think you need to bother with the mustard sauce. It was great on the grill for about 5 minutes a side, along with grilled corn on the cob and a green salad. We’ll make this one again!

These were really good! I added some dijon mustard in my marinade. I'm not sure if it made a large difference or not but regardless, it was delicious! We had it with brown rice and grilled peppers and onions in garlic expressions dressing. SO GOOD!

Added oil to dry and marinated in the mixture. Skipped dipping sauce. Rave reviews

This was amazing. I did add the Dijon mustard and olive oil, a little bit of Greek yogurt and chives as well. I would next time reduce the Dijon mustard. Served it with roasted butternut squash with cumin cinnamon and salt. As well as roasted potatoes and sautéed broccolini Whole family liked it

Wonderful quick Sunday dinner! I served with a dino kale/roasted golden beet/goat cheese/lemon vinaigrette salad. Substitutions: I was out of cayenne, so used red pepper flakes. Riff: I ended up adding soy sauce and honey to the dipping sauce because I only had stoneground mustard, so my texture was a little off. Delicious!

If You Don’t Have A Grill You Can Try Using A Grill Pan Or George Forman !!

I used 2 chicken breasts and cut for skewers as another person noted. Used all of the spices, with a heavy hand, except for the dip. When I went to turn on the grill, it was raining and my husband suggested using the air fryer (which we never use!). Set the temp to 370, preheated for 10 mins and cooked the chicken for 15 mins. Served with rice and it was delicious! The flavor was perfect.

A cast iron grill on the stove top works pretty well. I live in a condo and do it all the time. Oil the chicken, not the grill.

Love this with chicken thighs. And I am also grill-less, so broil on a tray lined with tin foil for 10 mins or so each side and works great!

Cubed skinless boneless breasts. Tossed in the dry rub. Let rest a couple hours. Just before cooking, put the Dijon mustard into olive oil and brushed onto meat. Grilled on skewers.

I followed another user’s recommendation and mixed the prepared mustard and olive oil in with the dry ingredients, and it turned out so moist and flavorful! Huge crowd pleaser- I used both breasts and thighs. Definitely a keeper.