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1/4 cup honey
1/3 cup spicy brown mustard
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon cumin
1 tablespoon olive oil
2 pounds boneless, skinless chicken breast
Chopped Italian parsley (optional)
Prepare the marinade by combining all the ingredients but the chicken in a small mixing bowl.
Cover the chicken breasts with the marinade. Cover and let sit in the fridge for 1 to 2 hours, or up to overnight.
Cook on medium-high in 1 tablespoon olive oil, flipping occasionally, until cooked through through and golden brown on all sides.
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