Honey Mustard Grilled Chicken
30 min
|
easy
|
gluten-free,
lactose-free,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 15 min | 30 min |
Introduction
This honey mustard grilled chicken is juicy, flavorful, and brushed with a sweet-tangy glaze that keeps everyone coming back for more.
The simple Dijon, honey, and apple cider vinegar marinade gives the chicken big flavor with almost no effort.
It’s perfect for busy weeknights, backyard cookouts, or meal prep for salads and sandwiches.
Ingredients (4 servings)
Ingredients for the Chicken Marinade
Ingredients for the Honey Mustard Sauce
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How to Make Honey Mustard Grilled Chicken
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Whisk the marinade
In a medium bowl, whisk together the Dijon, honey, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
-
Marinate the chicken
Place the chicken thighs in a large zip-top bag or shallow dish and pour the marinade over them.
Seal or cover, then turn the chicken to coat well on all sides so every piece is fully covered.
Refrigerate for at least 30 minutes and up to 8 hours for the best flavor and tenderness.
-
Mix the honey mustard sauce
In a separate small bowl, whisk together the Dijon, honey, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and pepper for the sauce.
Taste and adjust the salt or honey if needed, then cover and refrigerate until you are ready to serve.
-
Preheat and prep the grill
Preheat a gas or charcoal grill to medium-high heat, around 400°F, while the chicken finishes marinating.
Clean the grill grates well, then oil them lightly using tongs and a folded oiled paper towel to prevent sticking.
-
Grill the chicken
Remove the chicken from the marinade and let excess drip off, then discard any remaining marinade for safety.
Place the chicken thighs on the hot grill and cook for 5 to 7 minutes per side with the lid closed.
Grill until the thighs have nice grill marks and reach an internal temperature of 165°F at the thickest part.
-
Rest, sauce, and serve
Transfer the grilled chicken to a plate, tent loosely with foil, and let rest for 5 minutes so the juices settle.
Serve the thighs whole or sliced, spooning the reserved honey mustard sauce over the top or on the side for dipping.
Substitutions
- Use boneless, skinless chicken breasts instead of thighs
- Swap thighs for equal weight of thinly pounded chicken breasts for a leaner option that still stays moist from the marinade.
- Use whole grain mustard instead of Dijon mustard
- Whole grain mustard adds a slightly sharper bite and a pretty speckled look while keeping the same basic flavor balance.
- Replace honey with maple syrup
- Pure maple syrup brings a deeper caramel-like sweetness and a subtle smoky note that pairs beautifully with the grilled flavor.
Tips
- Pat the chicken dry before marinating
- Blot the chicken with paper towels first so the marinade clings well and forms better browning on the grill.
- Do not rush the resting time
- Those 5 minutes off the heat let the juices redistribute, so the chicken tastes juicier and slices more cleanly.
- Use two zones on the grill
- Set one side hotter and one side cooler so you can move the chicken if it chars before cooking through.
- Brush with sauce only at the end
- Baste with a bit of the clean sauce during the last 2 minutes to avoid burning the honey on the hot grates.
- Check doneness with an instant-read thermometer
- Insert the thermometer into the thickest part of the thigh and pull the chicken as soon as it hits 165°F.
Nutrition Facts *
| Energy | 452 | kcal |
|---|---|---|
| Protein | 25 | g |
| Total Fat | 21 | g |
| Carbohydrates | 34 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How long should I marinate the chicken for the best flavor?
- Aim for at least 30 minutes so the surface picks up flavor, but 2 to 4 hours gives deeper seasoning without turning mushy.
- Can I grill the chicken from cold, straight out of the fridge?
- Yes, but for more even cooking, let the chicken sit at room temperature about 15 minutes while the grill preheats, keeping it covered.
- What if my chicken is burning on the outside but still raw inside?
- Your grill is too hot, so move the chicken to a cooler area, close the lid, and finish cooking gently until it reaches 165°F.
- Can I cook this without an outdoor grill?
- Yes, use a grill pan over medium-high heat or bake at 425°F for 18 to 22 minutes, flipping once, until cooked through.
- Why is my grilled chicken coming out dry instead of juicy?
- It is likely overcooked, so shorten the grilling time, use a thermometer, and avoid slicing the chicken before it has rested.
Serving Suggestions
This honey mustard grilled chicken shines with simple sides like grilled corn, roasted potatoes, or a crisp green salad.
For a fun twist, serve it sliced in warm pitas with crunchy slaw and extra sauce for an easy, street-food style dinner.
More pairings:
Reviews
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Marie, Chicago: So juicy and flavorful, and that sauce is seriously addictive! 😋 Will be making this again soon.
: Happy it came out juicy and flavorful, Marie! 😊 That extra honey mustard sauce really is the best part.
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Theresa Martinez, New York: Juicy and tangy sweet, delicious!
: Happy it turned out juicy for you, Theresa! That extra honey mustard sauce really is dangerously good 😊
Made this recipe? How did it go?
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