Go Back
+ servings
Honey-less mustard grilled chicken platter

Honey-Less Mustard Grilled Chicken Platter

Whole30, Paleo, Gluten Free
Course Main Course, Salad
Cuisine American
Keyword Grilling Recipes, Summer Dinners
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 6 servings
Calories 416kcal
Author Laura


Party Platter

  • 2 lb. chicken breasts
  • 2-4 eggs
  • 10 ounces nitrate-free and sugar-free bacon
  • 4-6 cups baby spinach
  • 2 medium tomatoes
  • 1 cucumber
  • ½ red onion
  • 1 lemon
  • 8-10 basil leaves
  • Salt and Pepper

Honey-Less Mustard Marinade

  • ½ cup extra virgin olive oil
  • cup Silver Spring Foods Classic Dijon Mustard
  • ½ cup dates
  • 1 Tablespoon Apple cider vinegar
  • 2 Tablespoon lemon juice
  • ¼ teaspoons Salt
  • teaspoons Black pepper
  • teaspoons Garlic powder
  • teaspoons Paprika


Make the Honey-Less Mustard Marinade

  • Soak the dates in hot water for about 5 minutes, or until softened slightly. Drain the water.
  • Add all ingredients to a high powered blender or food processor. Pulse until combined, then blend on high until smooth. Thin with water if necessary to get your desired texture.

Marinate the Chicken

  • Pour ¼ of the Honey-Less Mustard Marinade over the chicken, turning to coat. Cover and allow to marinate for at least 30 minutes or overnight.

Cook the Eggs

  • Boil the eggs to your desired doneness. For Soft Boiled: Fill a small pot with cold water and salt it generously. Add the eggs carefully and turn the heat to medium-low. Bring the water to a simmer, then set the timer for 6 minutes. Remove and set in an ice bath until cooled enough to handle. For Hard Boiled: Follow the same instructions, but simmer for 10 minutes.

Cook the Bacon

  • Add the bacon to a cold skillet. Turn the heat to medium, and cook the bacon until crispy, turning.

Grill the Chicken

  • Preheat your grill to medium heat (about 400). Lightly oil the grill, then add the chicken breasts. Cook for about 15 minutes total, turning once halfway through. Allow the chicken to rest before slicing it.

Prep the Vegetables

  • As the chicken cooks, slice the tomatoes, cucumbers, herbs, and lemon.

Assemble the Dish

  • Add all the ingredients to a large serving platter with the Honey-Less Mustard Marinade. Sprinkle with salt and pepper and torn basil leaves. Enjoy!


Calories: 416kcal | Carbohydrates: 16g | Protein: 36g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 151mg | Sodium: 296mg | Potassium: 975mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2456IU | Vitamin C: 26mg | Calcium: 58mg | Iron: 2mg