Honey Mustard Grilled Chicken 5 ★

30 min | easy | gluten-free, lactose-free, Mediterranean diet

Two honey mustard–glazed grilled chicken thighs with dark grill marks on a white plate, served with charred broccoli florets; a small bowl of sauce sits above and a gold fork and beige napkin rest on the gray tabletop.

Updated Mar 7, 2025

Prep Time	Cook Time	Total Time
15 min	15 min	30 min

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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.

Five honey mustard grilled chicken thighs on a white plate, glossy with sauce and dark grill marks, garnished with chopped parsley; extra sauce pools around the chicken on a light countertop.

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.

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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.

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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.

Four grilled chicken thighs on a white plate, glossy with honey mustard sauce, showing dark grill marks and a few green herb pieces on top.

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.

Close-up of a honey mustard–glazed chicken thigh grilling over open flames, shiny with caramelized sauce and dark grill marks on the grates.

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.

Overhead view of a plate with two honey mustard grilled chicken thighs with dark grill marks and chopped herbs, served alongside charred broccoli florets; a small ramekin of honey mustard sauce sits above the plate.

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.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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Reviews

Rated 5 ★ (out of 5) based on 6 reviews.

Post your review and pictures below! ⬇︎

Kristin, Stockton, CA: Hands down, the best honey mustard chicken I've ever eaten. I didn't change a thing, other than scaling back all quantities for less chicken. The full recipe will be fantastic for summer cookouts with more of a crowd. I'm already imagining using some of the extra sauce on grilled potatoes next time! — 5 ★

Eunice: Glad it worked so well for you, Kristin!
Martijn: I used quarters instead of thighs, and I have no grill so used the oven instead. It turned out great. I didn't cover the chicken on time so the honey burnt the skin a bit (see pictures). Very easy to make. — 5 ★

Eunice: Glad it was easy and tasted good, Martijn!
Patti, Salt Lake City, UT: The first time I made this, I didnt let the thighs sit in the marinade for the full time, it was more like 45 mins. I also didnt mix up the extra sauce ahead of time and ended up just winging it at the end. Even with my mess ups, the flavor was still soo good, and my family keeps asking for it again and again. Really tasty, and super easy!!! — 5 ★

Eunice: So glad it worked out, Patti, even with shortcuts!
tc1022, Jacksonville: I used this honey mustard marinade on chicken thighs. They grilled up juicy and so flavorful! A definite keeper! — 5 ★

Eunice: So happy it worked out for you, tc1022!
Marie, Chicago: So juicy and flavorful, and that sauce is seriously addictive! Will be making this again soon. — 5 ★

Eunice: Happy it came out juicy and flavorful, Marie!
Theresa Martinez, New York: Juicy and tangy sweet, delicious! — 5 ★

Eunice: Happy it turned well for you, Theresa!