Start by gathering a mixing bowl. Combine the Dijon mustard, olive oil, honey, lemon juice, black pepper, parsley, garlic powder, onion powder, oregano, red pepper flakes, and salt. Whisk these ingredients together until they form a cohesive mixture.

This marinade will be the secret to infusing flavor into your chicken.

Once the marinade is ready, place your chicken breasts into a large resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag, removing excess air.

Refrigerate for at least 30 minutes, but if you have time, marinate it for up to two hours. This step really brings out the flavor.

While your chicken is marinating, it’s time to prepare your grill. Preheat it to medium-high heat. I always brush the grill grates with a little oil to prevent sticking. If you’re using a grill pan indoors, simply heat it over medium heat on the stovetop.

Once the grill is ready, remove the chicken from the marinade. Discard any leftover marinade. Place the chicken on the hot grill and cook for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). You’ll notice beautiful grill marks forming.

After grilling, let the chicken rest for about five minutes before slicing. This helps retain the juices, making it even tastier. When ready, slice the chicken and serve it warm.