Grilled Honey Mustard Chicken – $5 Dinner Challenge

This meal is actually from the other night…but I never got around to posting it! I’ll post tonight’s Veggie Pizza recipe tomorrow when the boys are having leftovers. Then we’ll be back on track!

Grilled Honey Mustard Chicken |

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Grilled Honey Mustard Chicken

Yield – 4 servings

Preparation Time – 10 minutes (+30 minute marinade time)

Cooking Time – 20 minutes


  • 3 chicken breasts ($2.25) On sale for $1.88/lb last week
  • 3 Tbsp mustard ($.10)
  • 1/4 cup honey ($.50)
  • 1 tsp vinegar ($.03)
  • 4 corn cobs ($.60) On sale at Walmart for $.15 each last week…and at Kroger for $.17 each this week!
  • 4 Tbsp butter ($.40)
  • 3 garlic cloves ($.15)
  • Fresh basil
  • Fresh parsley
  • 2 cups mashed sweet potatoes ($.79) Prepared and frozen with sweet potatoes from Easter week sale, like I did here at Thanksgiving!


  • In small bowl, whisk mustard, honey and vinegar in small bowl. Place chicken breasts in shallow dish and pour marinade over the chicken. Let marinate for at least 30 minutes in the refrigerator.
  • Grill chicken about 8-10 minutes each side, until cooked through. Cooking times may vary depending on the thickness of the chicken and the heat of the grill.
  • Prepare and grill corn, as indicated here.
  • Cook and serve mashed sweet potatoes, as indicated here.
  • Serve Grilled Honey Mustard Chicken with Grilled Corn and Mashed Sweet Potatoes.

Cost $4.82


  1. Katherine says

    That looks delicious! I could eat corn for every meal. I also had to comment to tell you that I think that plate is really pretty. =)

  2. says

    Those look great. I will have to try those! I LOVE corn on the cob!
    I have to tell you that I tried your Rhubarb Jam recipe and Strawberry Rhubarb Crumble recipe from your post from May 19. I put a word about your website on my blog today. I hope that is ok. Thank you for the inspiration!

  3. says

    You need to update some links in you Bargain Meal section, the one for Meijer’s in MI goes to an old blog and it doesn’t look like she continued doing the meals in her new blog.

  4. says

    This meal goes along well with yours, and varies in price depending on sales and you can make your own meatballs and dressings.

    Meatball Kebabs
    BBC Good Food Magazine Aug 2001
    Serves 4
    Try other dressings too.: Caesar, Catalina, Italian, Greek, Red Wine, Balsamic. You can vary the vegetables and the type of meatballs too.

    3/4 lb Swedish meatballs (about 18-24 depending on the size)
    8 wooden skewers, soaked in water for 15-20 minutes
    2 zucchini, cut into chunks
    1 red pepper, seeded and cut into chunks
    1 yellow pepper, seeded and chut into chunks
    6 Tablespoons honey mustard dressing
    green salad, to serve
    Chicken Variation:
    4 skinless, boneless chicken breasts, cut into pieces
    8-10 thin slices bacon (to wrap around chicken)
    2 red onions, cut into wedges (instead of zucchini)

    Light grill to medium-high. Place skewers directly on a hot grill and baste with dressing. Grill 6 to 8 minutes, turning and basting every to 2 to 3 minutes, until done. (Alternatively, kebabs may be broiled under a preheated broiler about 3-inches from heat.) Discard any remaining sauce.

    Serve with dressed green salad.

  5. Annette says

    Leftover fresh vegetable salad.
    I always wait until I have an abundance of fresh veg’.s in my frid. to put a quick salad together for a meal. Thinly sliced carrots, red or green cabbage, onions, radishes, celery, cucumber, bell pepper.Toss with a fresh dressing made of vinigar,honey,garlic,dijon mustard and salad oil, fresh herbs .Salt & pepper..It keep in frid forever. You can even serve with chicken strips. Delicious!

  6. Melanie says

    Oh, Erin, THANK you for this. I’ve been waiting for a chance to try it, and Shaw’s had a great sale on pork chops this week. I made the marinade up on Tuesday (and doubled it since we had 6 big chops) but I didn’t have enough honey, so I substituted molasses for half. I let them sit in the marinade until Wednesday evening, and then my husband grilled them to perfection. I have never tasted anything so good on meat before. My stomach is rumbling just thinking about it; thank goodness there are leftovers! This recipe has gone into my folder to make again soon!

  7. says

    This was my first recipe from $5 Dinners, and I made it last night out on the grill! It turned out great for my two friends and I. I’m so glad I came across your website!

    I never thought of basting the corn in the husk with butter and spices. What a neat idea! Also, instead of sweet potatoes I grilled some small sweet peppers until slightly wrinkly.

    We’ll have to see what my next adventure will be!


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