Outback Steakhouse Grilled Chicken On The Barbie Recipe

My grill sat untouched under a blue tarp for most of last spring. Then my sister came home from a trip to Orlando. She would not stop talking about the honey mustard chicken from Outback Steakhouse.

She described the grill marks and the smoky smell from the patio where we ate that week. Most homemade copies never get past a dry, pale piece of chicken.

The honey mustard sauce recipes online often lean too sweet, missing the sharp mustard bite of the original. A dietitian recently named this chicken the best order at Outback for anyone watching their weight. It packs 62 grams of protein per serving.

Outback Steakhouse Grilled Chicken On The Barbie Recipe is my own version of that plate. I built it over one long grilling season in my backyard. A charcoal grill does most of the cooking, with a stovetop version ready for cold nights.

What Makes This Copycat Grilled Chicken So Flavorful?

People ask one thing about this dish more than anything else. They want to know what goes into the honey mustard sauce.

Outback’s version leans on real mayonnaise as a base, not just honey and mustard mixed together. A splash of apple cider vinegar cuts the sweetness and adds tang.

A close second question is about diet fit, especially keto and high protein plans. This chicken has almost no carbs, since the marinade and sauce use no added sugar or flour.

Ingredients for Outback Steakhouse Grilled Chicken On The Barbie Recipe

• 4 Boneless, Skinless Chicken Breasts: These form the base of the dish, and their thickness decides how evenly they cook on the grill. I reach for Perdue when the butcher counter looks picked over. Swap in boneless thighs for a cut that forgives a longer cook time and stays juicier.

• ⅓ Cup Olive Oil: The oil carries the fat-soluble flavor from the garlic and rosemary deep into the meat, and it keeps the chicken from sticking to the grates. I buy Colavita by the liter.

• 3 Tablespoons Fresh Lemon Juice: This acid softens the outer layer of the chicken and brightens the whole marinade. Bottled juice works in a pinch, though it tastes flatter and thinner.

• Zest of Half a Lemon (Optional): A little zest stacked on top of the juice adds a stronger citrus note without extra acid. I only bother with this when the lemon looks especially fresh at the store.

• 4 Cloves Garlic, Minced: Raw garlic brings a sharp bite that mellows into something sweet once it hits the heat. I keep a jar of Christopher Ranch minced garlic on hand for busy nights.

• 2 Teaspoons Smoked Paprika: This gives the marinade its reddish color and a faint smoky note before the chicken ever touches the grill. Sweet paprika works too, but it loses that smokiness.

• 1 Tablespoon Chopped Fresh Rosemary: The piney, slightly bitter edge here cuts through the richness of the oil. A scant teaspoon of dried rosemary, crumbled fine, works well when fresh isn’t around.

• 1 Scant Teaspoon Kosher Salt: Salt draws moisture to the surface early, so it can reabsorb along with the other flavors. I use Diamond Crystal, since Morton’s is saltier by volume for the same measure.

• ½ Teaspoon Cracked Black Pepper: This adds a small heat and a bit of texture readers notice on the first bite, not just background flavor buried under everything else.

• ½ Cup Real Mayonnaise: Mayonnaise forms the creamy base of the sauce and carries the mustard and honey without separating on the plate. Duke’s gives a tangier base than most other brands.

• 3 Tablespoons Honey: Honey balances the sharp mustard and helps the sauce cling to the warm chicken instead of running off. A local wildflower honey adds a faint floral note worth trying.

• 2 Tablespoons Yellow Mustard: This gives the sauce its familiar tang and pale yellow color. French’s is the brand I grew up with, so it’s the one I still buy.

• 1 Tablespoon Spicy Brown Mustard: This adds depth and a little heat that yellow mustard alone can’t quite provide on its own. Gulden’s is the jar I keep on hand for this.

• 1 Teaspoon Apple Cider Vinegar: The vinegar cuts through the sweetness and keeps the sauce from tasting like melted candy. A squeeze of extra lemon juice works in place of it.

• A Pinch of Cayenne Pepper (Optional): This adds a whisper of heat in the background, not enough to register as spicy, just enough to round out the sweetness.

Essential Equipment for Grilling Chicken

1. Charcoal or gas grill: for real char marks
2. Long grill tongs: for safe flipping
3. Two mixing bowls: marinade and sauce, kept separate
4. Whisk: blends the sauce smooth
5. Meat thermometer: checks doneness accurately
6. Basting brush: optional, for extra glaze

How to Make Outback Steakhouse Grilled Chicken on the Barbie

1. Mix the Marinade: In a bowl, whisk together the olive oil, lemon juice, garlic, paprika, rosemary, salt, and pepper until it turns pale orange and smells sharp and herby.

A properly whisked marinade coats the back of a spoon in a thin, even layer instead of separating into little pools of oil.

2. Marinate the Chicken: Place the chicken in a zip-top bag, pour in the marinade, and press out the air. Refrigerate for at least 2 hours, though overnight builds deeper flavor.

The chicken should look slightly opaque at the edges once it’s ready, a sign the acid has done its work. A shallow glass dish works too, though a bag coats every piece more evenly.

3. Make the Honey Mustard Sauce: Whisk the mayonnaise, honey, yellow mustard, spicy brown mustard, and vinegar together until smooth. Cover and chill it while the chicken finishes marinating.

When the sauce tastes too sharp from the mustard, stir in another teaspoon of honey to round out the edge.

4. Preheat the Grill: Heat a charcoal or gas grill to medium-high, close to 425°F. Scrape the grates clean and rub them with an oiled paper towel to stop sticking.

The grates are ready for chicken when a drop of water sizzles and disappears within a couple seconds.

5. Grill the Chicken: Lift the chicken from the marinade and shake off the excess. Grill for 6 minutes per side, rotating a quarter turn once, for clean crosshatch marks. Keep the lid down between flips to hold the heat steady.

The chicken is done at 165°F on a thermometer, with juices that run clear instead of pink. When the outside chars too fast, before the inside finishes, move the pieces to a cooler part of the grill.

6. Rest and Serve: Let the chicken rest for 4 minutes before cutting, so the juices settle back into the meat instead of spilling onto the plate. Serve warm with the sauce.

Slicing right off the grill lets most of the juice spill onto the cutting board instead of staying in the meat.

Alternative Ways to Cook This Copycat Chicken

1. Oven-Baked Grilled Chicken

Oven baking works well on cold weeks. Bake the marinated chicken on a rimmed sheet pan at 400°F for 22 to 24 minutes. Flip it once at the halfway point.

Finish it under the broiler for 90 seconds to build extra color. Skip the grill preheat step entirely, since the oven alone won’t produce true grill marks.

2. Stovetop Grill Pan Chicken

Stovetop cooking uses a heavy skillet or ridged grill pan over medium-high heat. Cook the chicken for 6 to 7 minutes per side for a solid crust. This is the backup I trust, like the Fourth of July when the propane ran dry.

The grill wins for readers wanting a result closest to the original, thanks to real char and smoke.

Tips and Notes from The Chef

1. Marinade Tastes Flat: Add an extra teaspoon of lemon juice right before cooking to wake the acid back up.

2. Sauce Looks Grainy or Split: Whisk in a teaspoon of warm water to bring it back together smoothly.

3. Chicken Sticks to the Grates: Wait 2 extra minutes before flipping, since it releases on its own once the crust sets.

4. Breasts Cook Unevenly: Pound the thick ends down to an even 3/4 inch before marinating.

5. Rosemary Tastes Bitter: Chop it finer, or cut the amount in the marinade by half.

6. Sauce Is Too Thick to Drizzle: Thin it with a half teaspoon of milk, and brush a little onto the chicken in its last minute on the grill for a shinier, lightly charred glaze.

Easy Ways to Customize This Outback Copycat Recipe

• Spicy Barbie Chicken: I stir a scant teaspoon of cayenne into the marinade for nights my brother-in-law visits, since he orders extra hot everything. It adds heat without covering the smoke.

• Bacon Ranch Version: Crumbled bacon and a drizzle of ranch replace the honey mustard on this one. It comes out for backyard cookouts in July.

• Garlic Butter Finish: Melted garlic butter goes on in the chicken’s last minute on the grill, for a glossier crust. Good for slower Sunday dinners.

• Low Carb Bowl: I slice the chicken over cauliflower rice with extra sauce on weeknights, tracking carbs after the holidays.

• Honey Mustard Sliders: Leftover chicken, chopped small, piles onto mini buns with extra sauce for game day.

• Herb Swap: Fresh thyme replaces rosemary most winters, when my rosemary plant dies back every year around January.

What to Serve With Grilled Chicken on the Barbie

A baked potato with sour cream and chives sits next to this chicken on most nights at my house. Steamed broccoli with a little butter rounds out the plate the same way Outback does. Mashed potatoes work just as well on busier nights.

For something lighter, a simple green salad with red wine vinegar works well against the richness of the sauce. A house salad with blue cheese dressing leans closer to the actual Outback menu. A quick vinegar slaw works well too.

Corn on the cob, brushed with leftover marinade, pairs well with the smoky chicken at summer cookouts. The corn goes right on the grill alongside the chicken, turning every few minutes for even color.

I like building the full plate around the classics: baked potato, broccoli, and this chicken sliced thick. That’s plated the way we ordered it on that first trip to Outback, minus the wait for a table.

How to Store and Reheat Leftover Grilled Chicken

Cooked chicken keeps well in the fridge for 4 days in a sealed container. Reheat it in a covered skillet over low heat with a small splash of water. A glass container works better than plastic for keeping odors from lingering.

That splash keeps the meat from drying out during the second round of heat. Skip the microwave when possible, since it tends to make the texture rubbery instead of tender. A low oven works well too, for reheating a bigger batch at once.

The sauce holds separately in a sealed jar for 1 week, and stirs back smooth after chilling. A layer of plastic wrap pressed onto the surface keeps a skin from forming.

For longer storage, cooked chicken freezes well for up to 2 months in a labeled freezer bag. Thaw it overnight in the fridge before reheating. Skip the counter thaw, since it lets the outside warm faster than the inside.

Creative Ways to Use Leftover Chicken

Leftover chicken from this recipe works well sliced into a wrap with lettuce, tomato, and extra honey mustard. This works best within 3 days.

Diced smaller, it turns into a quick chicken salad. A spoonful of the leftover sauce stands in for regular dressing.

Chopped fine and warmed with peppers and onions, the same chicken folds into a quesadilla. This works best within 2 days, before the texture turns rubbery.

Outback Steakhouse Grilled Chicken on the Barbie FAQs

1. Does This Recipe Work on a Gas Grill?

A gas grill works fine for this chicken. Charcoal adds a smokier note, but the marinade carries plenty of flavor on its own. A small handful of soaked wood chips adds smoke to a gas grill.

2. How Spicy Is the Chicken?

It’s mild as written. The paprika adds warmth, not heat, so add the optional cayenne to the sauce for extra kick. Extra spicy brown mustard in place of yellow mustard adds tang without much heat.

3. How Long Should Chicken Marinate?

Two hours is the minimum for real flavor. Overnight, up to 8 hours, gives a deeper, more even taste throughout the meat. Past 12 hours, the lemon juice starts to break down the texture.

4. Can I Make the Honey Mustard Sauce Ahead?

Yes, up to 5 days ahead. Store it in a sealed jar in the fridge and stir before serving. Doubling the batch is easy, since every ingredient scales evenly.

5. Is This Grilled Chicken Keto Friendly?

Yes. The marinade and sauce use no sugar or flour, so total carbs stay under 3 grams per serving. Pair it with broccoli or a salad to keep the whole plate low carb.

6. Why Did My Grilled Chicken Turn Out Tough?

Overcooking is the usual cause. Pull the chicken at exactly 165°F, using a thermometer instead of guessing by time alone. Thin, uneven breasts also cook unevenly and turn tough at the edges.

Between the lemon, garlic, and smoked paprika, this Outback Steakhouse Grilled Chicken On The Barbie Recipe holds its own next to the dish that inspired it.

My sister asks for it every summer she visits, sauce on the side, same as that first plate in Orlando.