Here is my go-to honey mustard chicken marinade recipe, with a perfect balance of sweet honey, tangy mustard, and fresh herbs that makes the most tender, juicy chicken every single time.
This marinade has become my family’s favorite way to prepare chicken during busy weeknights. I usually make a double batch and keep some in the fridge for later in the week. Nothing better than having a reliable marinade ready to go, right?
Why You’ll Love This Honey Mustard Marinade
- Simple 3-ingredient base – Just honey and two types of mustard create this flavorful marinade – no complicated ingredient lists or special shopping trips needed.
- Make-ahead friendly – You can prep this marinade in advance and let the chicken soak up all those flavors while you’re busy with other things.
- Works with any chicken cut – Whether you prefer chicken breasts or thighs, this marinade adds great flavor and helps keep your chicken moist and tender.
- Perfect for meal prep – Make a big batch of marinated chicken and use it throughout the week in sandwiches, salads, or as your main protein.
What Kind of Mustard Should I Use?
This recipe calls for both Dijon and coarse mustard, which work together to create the perfect balance of flavors and texture. Dijon mustard brings a smooth, tangy kick while coarse mustard (also called whole grain or country-style mustard) adds a nice texture and slightly milder, nutty taste. If you can’t find coarse mustard, you can use all Dijon instead – just know your marinade will be smoother and a bit more intense. When shopping for Dijon, popular brands like Grey Poupon or Maille are reliable choices, but store brands work well too. Just avoid using yellow mustard as it has a completely different flavor profile and won’t give you the same tasty results.
Options for Substitutions
This simple marinade can be tweaked in several ways while still keeping its signature honey-mustard flavor:
- Honey: If you’re out of honey, maple syrup works great as a substitute. Agave nectar is another good option, though you might want to use a bit less since it’s sweeter than honey.
- Dijon mustard: Regular yellow mustard can work in a pinch, but it will give a slightly different flavor. You could also use spicy brown mustard for an extra kick.
- Coarse mustard: If you don’t have coarse mustard, you can use all Dijon instead. The texture will be smoother, but the taste will still be good.
- Chicken: This marinade works well with any cut of chicken – swap breasts for thighs or even chicken tenders. Just adjust cooking time accordingly. You can even use it on pork chops or turkey breast.
Watch Out for These Mistakes While Cooking
The biggest mistake when making honey mustard marinade is not allowing enough time for the chicken to absorb the flavors – aim for at least 2 hours, but no more than 24 hours as the mustard’s acidity can start to break down the meat’s texture.
A common error is adding oil to this marinade, but the natural combination of honey and mustard creates the perfect consistency, so skip the extra fat that would only dilute the flavors.
When grilling or pan-searing the marinated chicken, resist the urge to constantly flip it – give each side 5-7 minutes of uninterrupted cooking time to develop a caramelized crust from the honey, and always let the meat rest for 5-10 minutes after cooking to keep the juices from running out.
For the best flavor balance, make sure to taste and adjust the honey-to-mustard ratio before adding the chicken, as different mustard brands can vary in intensity.
What to Serve With Honey Mustard Chicken?
This sweet and tangy chicken pairs really well with simple side dishes that let the honey mustard flavor shine. Rice pilaf or roasted potatoes make excellent bases to soak up any extra sauce from the chicken. For some green veggie options, steamed broccoli or roasted Brussels sprouts work great – their slightly bitter notes balance out the sweetness of the honey mustard perfectly. If you’re looking to keep things light, a crisp green salad with a simple vinaigrette or some roasted asparagus would round out the meal nicely.
Storage Instructions
Keep Fresh: Once you’ve mixed up your honey mustard marinade, you can keep it in an airtight container in the fridge for up to 5 days. Just give it a good shake or stir before using since the honey might settle at the bottom.
Make Ahead: Want to prep for later? You can combine the chicken and marinade in a zip-top bag and freeze for up to 3 months. When you’re ready to cook, just move the bag to the fridge the night before and let it thaw while marinating at the same time – talk about a time-saver!
Marinate: For the best flavor, let your chicken marinate in the fridge for at least 2 hours or up to 24 hours. Any longer than that and the meat might start getting a bit mushy from the honey. If you’re short on time, even 30 minutes will add some nice flavor!
| Preparation Time | 15-30 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 2 hours 35 minutes – 2 hours 55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1100
- Protein: 90-100 g
- Fat: 30-35 g
- Carbohydrates: 125-130 g
Ingredients
- 1/4 cup honey
- 3 tablespoons dijon mustard
- 3 tablespoons coarse mustard
- Salt to taste
- 4 boneless, skinless chicken breasts or 8 boneless, skinless thighs (approximately 1 1/2 pounds)
Step 1: Prepare the Marinade
In a large resealable plastic bag, combine 1/4 cup honey, 3 tablespoons Dijon mustard, 3 tablespoons whole-grain mustard, and 1/2 teaspoon kosher salt.
Ensure all ingredients are well mixed to create a flavorful marinade.
Step 2: Marinate the Chicken
Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs, approximately 1 1/2 pounds, into the bag with the marinade.
Squeeze out the air from the bag, seal it tightly, and gently massage the bag to coat the chicken evenly with the marinade.
Step 3: Let the Chicken Marinate
Refrigerate the marinated chicken for at least 2 hours to allow the flavors to develop.
If you’re planning to store it for a more extended period, freeze the chicken for up to 1 month.
If frozen, defrost the chicken in the refrigerator overnight before cooking.
Step 4: Preheat the Oven
Preheat your oven to 425°F (220°C) in preparation for roasting the chicken.
This high heat will help create a delicious caramelized exterior.
Step 5: Roast the Marinated Chicken
Remove the chicken pieces from the bag and transfer them to a 9-by-13-inch baking dish.
Cover the dish with foil to keep the chicken moist while it begins to cook.
Roast the chicken in the preheated oven for 10 minutes.
Step 6: Finish Cooking the Chicken
After the initial roasting period, uncover the dish to allow the chicken to brown.
Continue cooking until an instant-read thermometer inserted into the chicken reads 165°F (74°C), which should take an additional 10 to 15 minutes.
This ensures the chicken is cooked through and safe to eat.
