Flavorful Grilled Honey Mustard Chicken

Growing up, chicken was always served one of two ways in our house – plain and baked, or drowning in BBQ sauce. That’s just how mom did it. When I tried suggesting anything different, she’d say “if it’s not broken, don’t fix it.”

But then I discovered honey mustard chicken on the grill, and it completely changed my relationship with this everyday protein. The combination is simple – just honey and mustard with a few basic seasonings – but it adds just the right amount of tang and sweetness without overwhelming the meat. Even my picky kids ask for seconds when this is on the menu.

What Kind of Chicken Should I Use?

For this grilled honey mustard chicken, boneless skinless chicken breasts are the way to go, though you could also use chicken thighs if you prefer darker meat. When shopping, look for breasts that are roughly the same size so they’ll cook evenly on the grill – ideally about 6-8 ounces each. If your chicken breasts are particularly thick, you might want to pound them to an even thickness of about 1/2 inch to help them cook more uniformly. Fresh chicken is great, but if you’re using frozen, just make sure it’s completely thawed in the refrigerator before grilling.

Options for Substitutions

This chicken recipe is pretty adaptable and here’s what you can switch up:

• Whole grain mustard: If you don’t have whole grain mustard, Dijon mustard works great. You can also use yellow mustard, but the flavor will be slightly different and less complex.
• Honey: Maple syrup makes a good substitute for honey, or you can try agave nectar. Just use the same amount as you would honey.
• Lemon juice: Fresh lime juice works just as well, or you can use apple cider vinegar (use half the amount) for that tangy kick.
• Chicken breasts: Feel free to use chicken thighs instead – they’re actually more forgiving on the grill and stay juicy. You can also use chicken tenders, just reduce the cooking time by a few minutes.
• Cayenne and red pepper flakes: If you don’t like heat, you can skip these entirely. Or swap them with black pepper for a milder kick. For a different kind of heat, try a pinch of chipotle powder.
• Fresh garlic: In a pinch, you can use 1/4 teaspoon of garlic powder instead of fresh garlic. It won’t be exactly the same, but it’ll still taste good!

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling honey mustard chicken is preventing the sweet honey glaze from burning – to avoid this, wait until the last 5-10 minutes of cooking to brush on the honey mustard sauce, as honey can quickly go from caramelized to burnt. Another common mistake is not patting the chicken breasts dry before grilling, which prevents good caramelization and can cause the marinade to slide right off – take a minute to thoroughly dry the meat with paper towels first. To ensure even cooking, pound the chicken breasts to an even thickness (about 1/2 inch) before grilling, and always let them rest for 5-10 minutes after cooking to keep the juices from running out when you cut into them. For the best flavor development, try reserving some of the honey mustard sauce before marinating the chicken – this way you’ll have fresh, uncontaminated sauce to brush on during the final minutes of grilling.

What to Serve With Honey Mustard Chicken?

This sweet and tangy chicken pairs really well with simple sides that let the flavorful sauce shine. Rice or roasted potatoes make perfect bases to soak up all that tasty honey mustard sauce – I usually go with brown rice for a nutty flavor or baby potatoes tossed with herbs. A simple green veggie like steamed broccoli or roasted asparagus adds nice color to the plate and balances out the rich sauce. For a complete summer meal, try serving it with a cool cucumber salad or some grilled corn on the cob, which matches the outdoor cooking vibe of the chicken perfectly.

Storage Instructions

Keep Fresh: After grilling, let your honey mustard chicken cool down before storing it in an airtight container in the fridge. It’ll stay good for up to 4 days, making it perfect for meal prep. The flavors actually get even better after a day as they continue to meld together!

Freeze: This chicken freezes really well! Place the cooled pieces in a freezer bag, squeeze out the air, and pop them in the freezer for up to 3 months. I like to freeze individual portions so I can easily grab what I need for quick lunches or dinners.

Warm Up: To enjoy your leftover chicken, gently warm it in the microwave in 30-second intervals until heated through. You can also warm it in a covered skillet over low heat with a splash of water to keep it moist. If using frozen chicken, thaw it overnight in the fridge before reheating.

Preparation Time	30-45 minutes
Cooking Time	12-14 minutes
Total Time	42-59 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 100-110 g
• Fat: 20-30 g
• Carbohydrates: 130-150 g

Ingredients

• 1/2 cup whole grain mustard
• 1/2 cup honey
• Juice from 1/2 lemon
• 1 garlic clove, crushed and finely chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon crushed red pepper flakes
• 4 skinless, boneless chicken breasts

Step 1: Prepare the Honey Mustard Mixture

In a small bowl, whisk together all ingredients to create a smooth honey mustard sauce.

Once thoroughly combined, reserve 4 tablespoons of the sauce and set aside.

Pour the remainder of the honey mustard mixture over your chicken pieces in a large bowl.

Step 2: Marinate the Chicken

Toss the chicken thoroughly in the honey mustard sauce to ensure each piece is well-coated.

Cover the bowl with plastic wrap and let the chicken marinate for about 30-45 minutes at room temperature.

This will allow the flavors to penetrate the chicken.

Step 3: Preheat the Grill

While the chicken is marinating, preheat your grill to medium to medium-high heat.

This temperature setting will ensure the chicken cooks evenly without burning.

Step 4: Grill the Chicken

Place the marinated chicken onto the preheated grill.

Grill each side for about 6 to 7 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (75°C).

Step 5: Rest and Serve

Once the chicken is cooked, remove it from the grill and pour the reserved honey mustard sauce over the top.

Let the chicken rest covered with aluminum foil for about 5 minutes to let the juices redistribute within the meat.

Serve hot and enjoy!