Delicious honey mustard barbecue glaze for pork or chicken to really take your meat to the next level. Easy to baste your meat as it grills to add flavor for your meal!
Super Easy to Make Honey Mustard Barbecue Glaze
You won’t believe how easy this sauce is to make. Once it’s made, it is also easy to marinade the meat you’re grilling. Flavor so fantastic, your guests won’t believe it!
Simply combine a 1/2 cup of honey, 1 Tbsp of dijon mustard (we use Grey Poupon) and whisk or stir together until well blended.
I really think you’ll like the sweet and spicy flavor this adds to your pork or chicken!
Process When Grilling
Don’t spread the glaze on a raw piece of meat. We cook each side of meat for 5-6 minutes and flip them a few times. Once the first cooking time is completed, flip the meat so the cooked side is up. Now you can brush the glaze on the cooked side of the meat.
It will take 4-6 sessions at 5-6 minutes to complete the cooking process for pork or chicken. Each time you turn the meat, brush the meat with the glaze again. The glaze will caramelize and stick on the side that ends up towards the flame.
Each time the glazed side goes towards the flames, it caramelizes the glaze onto the meat. By having the caramelized glaze, and then spreading fresh glaze on the top, it adds the ultimate flavor to the meat and gives a very enjoyable experience to your pork or chicken!
Check out our video if you have questions!
Sides!
We served with out Easy BBQ Potatoes . The meat would go with several different vegetable sides on the site! For some ideas, check out our Green Beans with Balsamic Shallot Glaze or Grilled Marinated Asparagus.
Honey Mustard Barbecue Glaze
Course: Other, Recipes, Sauces4
servings10
minutes10
minutes300
kcal1
hour10
minutesDelicious honey mustard barbecue glaze for pork or chicken to really take your meat to the next level. Easy to baste your meat as it grills to add flavor for your meal!
Ingredients
1/2 cup Honey
1 Tbsp Dijon Mustard
1/2 Lemon – juiced
Directions
- Mix all ingredients together to allow them to start joining together before you spread onto the meat