Food & Drink Magazine

Mustard and Honey Glazed Chicken with Grilled Red Pepper, Tomato and Rocket Salad

By Melikeyuk
Great way to eat grilled chicken

Mustard and Honey Glazed Chicken with Grilled Red Pepper, Tomato and Rocket Salad

Apparently the first Saturday in August (i.e. Saturday 4 August) marks National Mustard Day. Sound familiar? No? Well, it’s news to me too! Reading up more about it, I believe that it is celebrated more in the U.S. than anywhere else. You can find out more about the National Mustard Museum and the event itself  here.

I think overall Dijon Mustard has to be my favorite. I use it in various salad dressings, with mac and cheese but more often with chargrilled meat. I really like the sharp vinegary taste. No surprise that Dijon is regarded as the mustard capital of the world. Indeed, the last time we visited Paris we stumbled across this charming Maille mustard shop. It has a lot of character, doesn’t it?

Maille Mustard Shop in Paris

Maille Mustard Shop in Paris

I’ve also read that owing to its antibacterial properties, mustard does not require refrigeration; it will not grow mould, or harmful bacteria but I’m not sure how reliable this information is and I would prefer to keep mine in the fridge once opened.

So, in a fitting tribute to celebrate National Mustard Day with my chums in the USA, I’m making my mustard and honey glazed chicken with grilled red pepper, tomato and rocket salad. Very easy. Requires minimal preparation and cooking time.

The most time consuming task involved in making this dish is grilling the pepper so start right away on this before you do anything else. Obviously, each grill is different but you want to achieve a blackened look all over the pepper. When I grill peppers, I get the most amazing smell in my home – think barbeques, think Summertime, think beach! I love how the pepper renders itself to the heat, collapsing and producing the most delicious sweet and sticky juice. I always find it easier to remove the skin shortly after it comes out of the grill. Hopefully, you will end up with something like the picture below. The juice can be used in the salad dressing.

Red pepper post grilling

Grilled Red Pepper releasing sweet sticky juice

The honey and mustard glaze is simple. Use a clear, runny honey, some wholegrain Dijon mustard and a couple of drops of olive oil and mix them together in a small dish.

Simple Mustard and Honey Glaze

Simple Mustard and Honey Glaze

Because the chicken is grilled, I want to ensure the meat is cooked evenly and I use a kitchen mallet to tenderize and even out the surface of the chicken breast.

In no time at all, you can have a mid-week healthy meal that rates high on your taste buds! Ideally I would use Cider vinegar with the salad but had run out so used white wine vinegar instead. Oops, I forgot to include it in the shot below!

Here are the ingredients you will need:

Mustard and Honey Glazed Chicken with Grilled Red Pepper, Tomato and Rocket Salad

Ingredients for Mustard and Honey Glazed Chicken

Print Mustard and Honey Glazed Chicken with Grilled Red Pepper, Tomato and Rocket Salad

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving Size: Serves 2 for Lunch or Dinner

A healthy mid-week meal for Summer


  • 2 chicken breasts, skinned
  • 8-10 cherry tomatoes
  • 1 bag of rocket leaf salad
  • 1 red pepper
  • 2 tbsp of Dijon wholegrain mustard
  • 1.5 tbsp of clear runny honey
  • A couple of drops of olive oil.
  • For Salad Dressing
  • Juice from grilled pepper
  • 2tbsp of cider or white wine vinegar
  • 1.5 tbsp of extra virgin olive oil
  • Salt to season


  1. Place the pepper in a pre-heated grill and turn with tongues when a blackened color is achieved on each side. With my grill, this took about 20 minutes.
  2. Meanwhile, you can prepare the meat. Wrap each chicken breast in some clingfilm and use a kitchen mallet to tenderize and even out the meat.
  3. Remove the clingfilm and make some light diagonal incisions in the meat.
  4. Mix the mustard, honey and a couple of drops of olive oil together in a small dish and use a brush to coat one side of the chicken with the mixture.
  5. Remove the pepper from the grill and place on a plate to cool down.
  6. Place the chicken in the grill with the glaze side facing up and cook for approximately 5-7 minutes.
  7. Meanwhile, remove the skin, seeds and stalk from the pepper and cut into slices reserving the juice from the pepper.
  8. Turn the chicken over and apply once more the honey and mustard glaze before returning to the grill.
  9. When the chicken is done, remove from the grill and rest for a couple of minutes.
  10. Prepare the salad. Put the cider/white wine vinegar, olive oil and the grilled pepper juice in a bowl and whisk the ingredients together. Add the rocket leaves, tomatoes, pepper slices and toss together.
  11. Serve the salad on two plates, carve the chicken into slices using the incisions made pre-grilling and place on top of the salad.
  12. Serve with crusty bread if desired.


The trick is to ensure your chicken is cooked sufficiently under the grill and achieving an all round golden glaze.

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I’m entering this recipe into Javelin Warrior’s Made with Love Mondays Challenge which focuses on cooking dishes from scratch. It’s a great blog. I would encourage you to pay a visit and also have a look at the Tuesday Tutor section which features a blogger each week and follows a step by step way of reproducing one of their dishes.


I have still to try Irish mustard which is a wholegrain type blended mustard using whiskey, stout (e.g. Guinness) and honey. Sounds good doesn’t it? But perhaps more suited to an Autumnal/Winter dish. What is your favorite mustard and how do you use  it ? Do let me know in the comments below!

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