Grilled Honey Mustard Chicken

This grilled honey mustard chicken is my answer to quick outdoor dinners and flavorful weeknight meals. Juicy chicken is marinated in a tangy blend of mustard and honey then grilled until just charred, capturing both the sweetness and zip of classic American barbecue.

Every time I make this for a summer cookout my friends rave about the sauce and always ask for the recipe. It instantly elevates humble chicken to something memorable and special.

Gather Your Ingredients

• Boneless skinless chicken breasts: Tender protein that soaks up the bold flavors. Look for pieces that feel plump and moist not dried out
• Olive oil: Ensures extra juiciness by locking in moisture. Choose a mild extra virgin for best taste
• Dijon mustard: Adds that classic sharp note. Use a creamy style for a balanced sauce
• Honey: Brings natural sweetness and glossy caramelization. Select a floral runny honey for the loveliest finish
• Fresh lemon juice: Brightens every bite. Freshly squeezed juice gives the cleanest zing
• Soy sauce: Gives body and a touch of umami. Opt for low-sodium if possible
• Garlic: Provides a savory backbone. Pick firm cloves with no green shoots for max flavor
• Paprika: Lends gentle smokiness and deep color. Try Spanish-style for even more aroma
• Onion powder: Boosts the savory base. Choose a fine powder for easy blending
• Dried thyme: Adds subtle herbal notes. Fresh dried thyme is best for fragrance
• Salt and black pepper: The classics to enhance every ingredient. Go for sea salt and cracked pepper for the cleanest flavor

How to Make It

Make the Marinade:

In a large bowl whisk together Dijon mustard, honey, olive oil, soy sauce, lemon juice, minced garlic, paprika, onion powder, dried thyme, salt, and black pepper until completely smooth and all the spices are evenly dispersed

Pound and Prep the Chicken:

Lay chicken breasts between two pieces of plastic wrap. Use a rolling pin or mallet to gently pound the thickest parts. This ensures even cooking and ultra-juicy results. Pat chicken dry before adding to marinade

Marinate the Chicken:

Submerge chicken breasts in the marinade making sure every piece is well coated. Cover bowl or use a zipper bag. Refrigerate at least 25 minutes no longer than 4 hours for perfect flavor infusion

Preheat the Grill:

Set up your grill for medium-high heat. Make sure grates are clean and lightly oiled. This helps prevent sticking and gives bold grill marks

Grill the Chicken:

Place marinated chicken on the hot grill. Let each side cook for 6 to 7 minutes. Flip once only waiting until distinct char marks appear. The juices should run clear when pierced and the internal temperature should hit 165 degrees

Let the Chicken Rest:

Transfer chicken breasts to a plate loosely cover with foil. Wait 5 to 8 minutes before slicing. This keeps them extra juicy

I have always loved how a little honey in the marinade helps the chicken caramelize perfectly on the grill giving those beautiful grill marks and that irresistible lightly crisp edge. My aunt used to make a version of this for backyard parties and the scent of garlic and mustard on the grill is an instant childhood memory for me.

Flavor Boosters

A squeeze of fresh lemon over the finished dish adds extra sparkle right at the table. Adding fresh herbs like parsley or tarragon gives a spring twist while Spanish paprika deepens the complexity of the marinade.

Serving Suggestions

Pile slices onto toasted buns for a hearty sandwich with lettuce and tomato. Serve over a bed of mixed greens with extra marinade as dressing for an easy main course salad or pair with roasted sweet potatoes or corn on the cob for a complete summer meal.

Creative Twists

Swap Dijon for spicy brown or yellow mustard for a flavor change. Use maple syrup instead of honey or try chicken thighs for more tenderness. For an indoor oven version bake the chicken at 400 degrees until golden and cooked through.

This chicken is a true crowd-pleaser and a reliable go-to for any gathering. Each bite brings back warm memories and the comfort of a perfect home-cooked meal.

Common Questions About This Recipe

→ How long should the chicken marinate for best flavor?

Marinate the chicken for at least 25 minutes, but letting it rest for up to 2 hours enhances the honey mustard flavors and results in juicier meat.

→ Can I use another cut of chicken besides breasts?

Yes, you can substitute thighs or drumsticks. Adjust grilling times accordingly, as darker meat may take a few minutes longer to cook through.

→ Should the grill be preheated before cooking?

Absolutely—preheat the grill to medium-high for best results. This helps achieve those signature grill marks and prevents sticking.

→ How can I tell when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C). Look for clear juices when pierced, and a firm, springy texture.

→ What sides pair well with this dish?

Try serving with grilled vegetables, a crisp green salad, or roasted potatoes to complement the sweet and tangy chicken flavor.

→ Can leftovers be stored and reheated?

Yes, store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to retain moisture and flavor.