Honey Mustard Grilled Chicken
29 min
|
easy
|
clean eating,
gluten-free,
lactose-free,
Mediterranean diet
Recipe by Eunice
Introduction
This honey mustard grilled chicken actually tastes like something, with juicy thighs, sharp Dijon, and a sweet-tangy glaze that turns charry and sticky on the grill.
Perfect for weeknights or backyard cookouts, and the two-part sauce lets you marinate well, baste for shine, and still have clean sauce at the table for dipping or meal prep.
Ingredients (4 servings)
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Ingredients for the Chicken Marinade
- 4 boneless, skinless chicken thighs boneless, skinless chicken thighs 1.14 lb
- ¼ cup Dijon mustard Dijon mustard 2.29 oz
- ¼ cup honey honey 2.96 oz
- 2 Tbsp olive oil olive oil
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp onion powder onion powder 0.04 oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
Ingredients for the Honey Mustard Sauce
- ¼ cup Dijon mustard Dijon mustard 2.29 oz
- ¼ cup honey honey 2.96 oz
- 2 Tbsp olive oil olive oil
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp onion powder onion powder 0.04 oz
- ¼ tsp salt salt
- pinch of black pepper black peppercorns (for black pepper)
How to Make Honey Mustard Grilled Chicken
-
Make the marinade
Whisk Dijon, honey, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until smooth and glossy.
-
Marinate the chicken
Pat the chicken thighs dry, add to the marinade, and turn to coat every surface evenly.
Marinate 30 minutes at room temp for weeknight speed or 2 to 24 hours in the fridge for deeper flavor, then bring to room temp while you heat the grill.
-
Make the honey mustard sauce
Whisk the sauce ingredients in a separate bowl until emulsified and set aside for basting and serving.
Divide into two bowls if you plan to brush at the grill so your dipping sauce stays clean.
-
Preheat and prep the grill
Build a two-zone fire on your grill with one side medium-high heat and the other side low heat, and preheat until the grates are hot.
Clean and oil the grates so the thighs release like a dream.
-
Grill over direct heat
Shake excess marinade off the thighs and set them over direct heat, smooth side down, and grill 4 to 5 minutes until well marked and lightly charred.
Do not fuss with them until they release naturally.
-
Finish over indirect heat
Flip and move the thighs to the cooler side and cook 4 to 7 minutes more until an instant-read thermometer hits 175 F in the thickest part.
Brush lightly with the honey mustard sauce during the last 1 to 2 minutes so the sugars set without burning.
-
Rest and serve
Transfer to a plate and rest 5 minutes to let juices settle like civilized people.
Serve with extra sauce on the side and a pinch of flaky salt if you like that finish.
Substitutions
- Honey -> Maple syrup
- Maple brings deeper caramel and a woodsy vibe while keeping the same sticky gloss, and it may brown a touch faster so brush right at the end.
- Dijon mustard -> Whole grain mustard
- Whole grain adds gentle pop and texture without losing that mustard backbone, giving a more rustic look and slightly milder bite.
- Apple cider vinegar -> Rice vinegar + 1 teaspoon bourbon
- Rice vinegar is softer and the splash of bourbon adds warm vanilla-caramel notes, making the glaze taste like you know a guy in Kentucky.
Tips
- Aim for 175 F on thighs
- Thighs sing at 175 F where the collagen melts and the meat stays plump, so do not stop at 165 F unless you like it a bit chewier.
- Two-zone fire is your insurance
- Start hot for color then finish on the cool side to cook through without scorching the sugars, because control is everything on a grill.
- Oil the grates, not the whole yard
- Use tongs and a folded oiled paper towel on hot grates for a thin film so the chicken releases cleanly instead of welding itself on.
- Sauce timing matters
- Sugars burn if you sauce too early, so glaze in the final 1 to 2 minutes and keep extra for serving so every bite stays juicy.
- Dry the chicken before marinating
- Patting dry first helps the marinade cling evenly and gives you better browning instead of steaming.
- Make it your house blend
- A half teaspoon smoked paprika or a pinch of cayenne in both marinade and sauce brings a quiet heat and deeper color without hijacking the honey mustard vibe.
Nutrition Facts *
| Energy | 482 | kcal |
|---|---|---|
| Protein | 30 | g |
| Total Fat | 26 | g |
| Carbohydrates | 32 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chicken sticks to the grill. What am I doing wrong?
- Preheat until the grates are hot, scrub them clean, oil them lightly, and do not flip early because protein releases naturally when seared properly.
- The sauce keeps burning. How do I avoid that?
- Use a two-zone fire, sear first without sauce, move to indirect heat, and brush in the last 1 to 2 minutes so the sugars set instead of scorch.
- Can I use chicken breasts instead of thighs?
- Yes, grill over direct heat to mark then finish indirect to 160 F and rest to 165 F, and shorten the cook a bit since breasts dry out faster.
- How long should I marinate the chicken?
- Thirty minutes gives you flavor on a Tuesday, while 2 to 24 hours in the fridge builds deeper taste, and always bring to room temp before grilling.
- No grill today. What is the best indoor method?
- Sear the thighs in a hot cast iron skillet 3 to 4 minutes per side then finish in a 400 F oven until 175 F, and glaze during the last couple of minutes.
- What do I do with leftover marinade and sauce?
- Discard marinade that touched raw chicken or boil it at a hard simmer for 3 minutes to make it safe, and keep the clean sauce refrigerated up to 1 week.
Serving Suggestions
Big flavor loves good company, so serve with grilled corn and a crunchy slaw or toss charred green beans in a spoon of the sauce for a side that actually shows up.
For a sultry twist, brush halved peaches with the sauce and grill them after the chicken for a sweet-savory finish that makes the whole plate feel like summer in the city.
More pairings:
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