Easy Grilled Honey Mustard Chicken

Grilled chicken is one of those meals I come back to week after week. It’s easy, it doesn’t heat up the kitchen, and my family actually eats it without complaining. But plain grilled chicken can get boring fast. That’s where a good marinade comes in.

This honey mustard version has become my go-to when I need dinner on the table in under 30 minutes. The sweet honey balances out the tangy mustard, and there’s just enough spice to keep things interesting. I keep all the ingredients in my pantry and fridge, so I can throw it together even when I forgot to plan ahead.

The best part? You can marinate it for 15 minutes or overnight. Both work. I’ve done this recipe on busy Tuesday nights and for backyard cookouts, and it’s always a hit.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the go-to for this recipe, but you’ve got options depending on what you have on hand. If your chicken breasts are really thick (like over an inch), consider pounding them to an even thickness so they cook evenly on the grill. Chicken thighs also work great here if you prefer dark meat – they’re a bit more forgiving since they won’t dry out as easily, plus they have extra flavor. Just keep in mind that thighs might need a few extra minutes on the grill to cook through completely.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Chicken breasts: Boneless skinless chicken thighs work great here and stay juicier on the grill. You can also use bone-in chicken pieces, just adjust your cooking time to make sure they’re cooked through.
• Whole grain mustard: Dijon mustard or yellow mustard both work fine as substitutes. Dijon will give you a smoother sauce, while yellow mustard makes it a bit tangier.
• Honey: Maple syrup or agave nectar can replace honey in equal amounts if that’s what you have on hand.
• Lemon juice: Lime juice or white vinegar (use about 1 tablespoon) will give you that acidic kick if you’re out of lemons.
• Cayenne and red pepper flakes: If you’re not into spicy food, feel free to cut back on these or leave them out completely. The chicken will still taste great with just the honey and mustard flavors.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling chicken breasts is not pounding them to an even thickness, which leads to dry edges while the thick center is still cooking – aim for about ¾ inch throughout for consistent results.

Another common error is flipping the chicken too often or pressing down on it with your spatula, which squeezes out the juices and dries out the meat, so resist the urge and only flip once.

Since chicken breasts can go from perfectly cooked to dry in just a minute or two, pull them off the grill when they hit 155°F on an instant-read thermometer – they’ll reach the safe 165°F while resting.

Finally, don’t skip the resting period after grilling, as those 5 minutes allow the juices to redistribute throughout the meat instead of running all over your cutting board when you slice into it.

What to Serve With Grilled Honey Mustard Chicken?

This sweet and tangy chicken pairs beautifully with simple sides that won’t compete with the bold honey mustard flavor. I love serving it with roasted vegetables like Brussels sprouts, carrots, or green beans that get a little caramelized in the oven. A fresh summer salad with mixed greens, cucumber, and a light vinaigrette is another great option, especially when the weather’s warm and you’re grilling outside. For something more filling, try it alongside garlic mashed potatoes, rice pilaf, or even a simple pasta salad with fresh herbs.

Storage Instructions

Store: Leftover grilled chicken keeps really well in the fridge for up to 4 days in an airtight container. I like to slice it up and toss it on salads throughout the week, or use it for quick chicken wraps when I need lunch in a hurry.

Freeze: This chicken freezes great for up to 3 months. Let it cool completely, then wrap each piece individually in plastic wrap before putting them all in a freezer bag. That way you can grab just what you need without thawing the whole batch.

Reheat: Warm it up in the microwave for about 1-2 minutes, or heat it in a covered skillet over medium-low heat with a splash of water or chicken broth to keep it moist. You can also eat it cold straight from the fridge, which is perfect for meal prep.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 140-160 g
• Fat: 14-18 g
• Carbohydrates: 80-90 g

Ingredients

For the chicken:

• 4 chicken breasts (pounded to a uniform 1-inch thickness for even grilling)
• Oil for the grill (I use Pompeian grapeseed oil because of the high smoke point)

For the honey mustard sauce:

• 1/2 cup whole grain mustard (I prefer Maille for a more robust texture)
• 1/2 cup honey
• 1/2 lemon (juiced to yield about 1.5 tablespoons)
• 2 garlic cloves, minced
• 1/2 tsp paprika
• 3/4 tsp salt
• 1/4 tsp cayenne
• 1/4 tsp red pepper flakes
• 1 tbsp extra-virgin olive oil
• 1 tsp dried thyme

Step 1: Prepare the Honey Mustard Glaze

• 1/2 cup whole grain mustard
• 1/2 cup honey
• 1.5 tablespoons lemon juice
• 2 garlic cloves, minced
• 1/2 tsp paprika
• 3/4 tsp salt
• 1/4 tsp cayenne
• 1/4 tsp red pepper flakes
• 1 tsp dried thyme

In a bowl, whisk together the whole grain mustard, honey, lemon juice, minced garlic, paprika, salt, cayenne, red pepper flakes, and dried thyme until well combined.

The mixture should be smooth with visible mustard seeds and spices throughout.

Reserve 4 tablespoons of this glaze in a separate small bowl to use as a finishing sauce after grilling—this prevents any raw chicken bacteria from contaminating your final sauce.

Set both portions aside.

Step 2: Marinate the Chicken

• 4 chicken breasts
• glaze from Step 1

Place the pounded chicken breasts in a shallow dish or large zip-top bag.

Pour the larger portion of the glaze (everything except the reserved 4 tablespoons) over the chicken, turning to coat all sides evenly.

Let the chicken marinate at room temperature for 30-45 minutes—this allows the flavors to penetrate the meat and the acids in the mustard and lemon to gently tenderize the surface.

I like to marinate at room temperature rather than refrigerating because it allows the chicken to cook more evenly on the grill.

Step 3: Prepare the Grill and Oil the Grates

• Oil for the grill

While the chicken marinates, preheat your grill to medium-high heat (around 400-425°F if using a thermometer).

Once hot, dip a folded paper towel in the grapeseed oil and use long-handled tongs to oil the grill grates thoroughly.

This prevents sticking and creates those beautiful grill marks.

The high smoke point of grapeseed oil ensures it won’t break down at the high heat required for grilling.

Step 4: Grill and Glaze the Chicken

• marinated chicken from Step 2

Remove the marinated chicken from the glaze, letting excess drip back into the dish, then discard that used marinade.

Place the chicken breasts on the hot grill and cook for 6-7 minutes without moving them—this develops a caramelized crust and beautiful grill marks.

Flip the chicken and grill the other side for another 6-7 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer in the thickest part.

The chicken should be cooked through with golden-brown exterior.

Step 5: Finish and Rest the Chicken

• grilled chicken from Step 4
• reserved glaze from Step 1

Transfer the grilled chicken to a clean plate or serving platter.

Brush or spoon the reserved glaze from Step 1 generously over the top and sides of each chicken breast.

Let the chicken rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat, keeping it moist and tender when you cut into it.

Step 6: Serve

Arrange the glazed chicken on plates or a serving platter and serve immediately.

The warm glaze will add shine and extra flavor to each bite.

Easy Grilled Honey Mustard Chicken

Delicious Easy Grilled Honey Mustard Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4 servings

Calories 1225 kcal

Ingredients

  

For the chicken

• 4 chicken breasts (pounded to a uniform 1-inch thickness for even grilling)
• Oil for the grill (I use Pompeian grapeseed oil because of the high smoke point)

For the honey mustard sauce

• 1/2 cup whole grain mustard (I prefer Maille for a more robust texture)
• 1/2 cup honey
• 1/2 lemon (juiced to yield about 1.5 tablespoons)
• 2 garlic cloves, minced
• 1/2 tsp paprika
• 3/4 tsp salt
• 1/4 tsp cayenne
• 1/4 tsp red pepper flakes
• 1 tbsp extra-virgin olive oil
• 1 tsp dried thyme

Instructions

 

• In a bowl, whisk together the whole grain mustard, honey, lemon juice, minced garlic, paprika, salt, cayenne, red pepper flakes, and dried thyme until well combined. The mixture should be smooth with visible mustard seeds and spices throughout. Reserve 4 tablespoons of this glaze in a separate small bowl to use as a finishing sauce after grilling—this prevents any raw chicken bacteria from contaminating your final sauce. Set both portions aside.
• Place the pounded chicken breasts in a shallow dish or large zip-top bag. Pour the larger portion of the glaze (everything except the reserved 4 tablespoons) over the chicken, turning to coat all sides evenly. Let the chicken marinate at room temperature for 30-45 minutes—this allows the flavors to penetrate the meat and the acids in the mustard and lemon to gently tenderize the surface. I like to marinate at room temperature rather than refrigerating because it allows the chicken to cook more evenly on the grill.
• While the chicken marinates, preheat your grill to medium-high heat (around 400-425°F if using a thermometer). Once hot, dip a folded paper towel in the grapeseed oil and use long-handled tongs to oil the grill grates thoroughly. This prevents sticking and creates those beautiful grill marks. The high smoke point of grapeseed oil ensures it won't break down at the high heat required for grilling.
• Remove the marinated chicken from the glaze, letting excess drip back into the dish, then discard that used marinade. Place the chicken breasts on the hot grill and cook for 6-7 minutes without moving them—this develops a caramelized crust and beautiful grill marks. Flip the chicken and grill the other side for another 6-7 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer in the thickest part. The chicken should be cooked through with golden-brown exterior.
• Transfer the grilled chicken to a clean plate or serving platter. Brush or spoon the reserved glaze from Step 1 generously over the top and sides of each chicken breast. Let the chicken rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat, keeping it moist and tender when you cut into it.
• Arrange the glazed chicken on plates or a serving platter and serve immediately. The warm glaze will add shine and extra flavor to each bite.