Preparation

• Make the glaze. In a bowl, whisk together the whole grain mustard, honey, lemon juice, minced garlic, paprika, salt, cayenne, red pepper flakes, and dried thyme until well combined. Reserve 4 tablespoons of this glaze in a separate small bowl to use as a finishing sauce after grilling. Set both portions aside.
• Marinate the chicken. Place the pounded chicken breasts in a shallow dish or large zip-top bag. Pour the larger portion of the glaze over the chicken, turning to coat all sides evenly. Let the chicken marinate at room temperature for 30-45 minutes.
• Preheat and oil the grill. While the chicken marinates, preheat your grill to medium-high heat (around 400-425°F). Once hot, oil the grill grates thoroughly using a paper towel dipped in grapeseed oil to prevent sticking.
• Grill the chicken. Remove the marinated chicken from the glaze, letting excess drip back. Place on the grill and cook for 6-7 minutes without moving. Flip and grill the other side for another 6-7 minutes until the internal temperature reaches 165°F.
• Finish and rest. Transfer the grilled chicken to a clean plate or serving platter. Brush the reserved glaze over the top and sides of each chicken breast. Let the chicken rest for 5 minutes before serving.
• Serve. Arrange the glazed chicken on plates or a serving platter and serve immediately.