• In a large bowl, mix together honey, Dijon mustard, olive oil, garlic, cayenne pepper (if using), salt, and black pepper.
• Add the chicken to the bowl and stir until it's well coated with the marinade. Cover and refrigerate for 30 minutes to 1 hour to allow the flavors to meld.
• Choose your preferred cooking method: grilling or baking.

To Grill:

• Preheat the grill to 400°F.
• Once heated, place the chicken on the grill and close the lid.
• Grill for 6-8 minutes on one side. Then, flip the chicken using tongs. A great tip is to flip the chicken only once to keep it juicy and get those delicious grill marks.
• Grill for an additional 6-8 minutes. Cooking times may vary based on the size of your chicken, so check the internal temperature with a meat thermometer. The chicken is done when the internal temperature reaches 165°F.
• Transfer the cooked chicken to a clean plate or cutting board and cover with foil. Let it rest for 5-10 minutes to lock in juices before serving.

To Bake:

• Preheat your oven to 400°F.
• Place the chicken on a baking sheet lined with parchment paper.
• Bake for 20-30 minutes, or until the chicken is no longer pink and the internal temperature reads 165°F.