Sweet and Spicy Grilled Chicken Breasts

By Melissa Clark

Updated Aug. 22, 2022

Sweet and Spicy Grilled Chicken Breasts
Andrew Scrivani for The New York Times
Total Time
30 minutes, plus 1 hour marinating
Rating
4(2,183)
Comments
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Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick. If you don’t want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side. A crisp salad and some grilled corn completes the meal. And if you prefer dark meat, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs for maximum crowd appeal.

Featured in: Grilled Chicken Breast in Three Simple Steps

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Ingredients

Yield:4 servings
  • 4(6-ounce) boneless, skinless chicken breasts
  • 2tablespoons dark brown sugar
  • 2teaspoons ground coriander
  • 1½teaspoons kosher salt
  • 1½teaspoons dry mustard powder
  • ¼teaspoon cayenne
  • 1½tablespoons extra-virgin olive oil, more as needed
  • 4tablespoons Dijon mustard
  • 2teaspoons minced fresh chives
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

282 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 39 grams protein; 459 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of ½ inch. Do not make them any thinner or they could dry out.

  2. Step 2

    In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.

  3. Step 3

    Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.

  4. Step 4

    Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1½ tablespoons oil. Serve chicken with mustard for dipping.

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Ratings

4 out of 5
2,183 user ratings
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Comments

Laura

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?

John H

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.

brigitte

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

Richard Ray

So disappointed. Not really spicy, just sweet. The mustard dipping sauce is terrible, but I should have known better, just by reading the ingredients.

Allan

Maria found it too spicy.

Linda

Added fresh lime juice and some e yogurt to dipping sauce. Excellent. Chicken breasts had a great taste with a bit of a kick. Everyone loved this meal. Made it on a countertop electric grill. Perfect!

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