There’s nothing quite like the sweet-savory dance of honey and mustard on perfectly grilled chicken. This Grilled Honey Mustard Chicken Recipe delivers juicy, tender bites with a beautiful caramelized glaze that’s just irresistible—trust me, it’s a game-changer for your next barbecue or easy weeknight dinner.
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Why You'll Love This Recipe
I’m genuinely excited to share this one because it’s so simple yet packed with flavor. It’s one of those recipes you can whip up last minute but it feels like you spent way more time fussing over it. Plus, it’s crowd-pleasing—whether it’s for your family dinner or a backyard hangout, everyone seems to ask for seconds!
- Perfect balance: The honey’s natural sweetness plays beautifully with the tangy mix of mustards, creating a glaze that sticks and caramelizes on the grill.
- Juicy chicken: The combination of seasonings and the basting sauce keeps the chicken moist and tender, even if you’re new to grilling.
- Easy to customize: You can tweak the heat level or herbs easily, making it your own signature dish every time.
- Great for any occasion: Whether you’re grilling for a casual dinner or a weekend party, this chicken never disappoints.
Ingredients & Why They Work
Each ingredient in this Grilled Honey Mustard Chicken Recipe plays a key role in building layers of flavor. The herbs and spices season the chicken beautifully, and the trio of mustards combined with honey and butter creates that rich, tangy-sweet glaze that clings to every bite.
- Chicken breasts: I like boneless and skinless for easy grilling and quick cooking, but you can use thighs if you prefer a juicier cut.
- Salt and freshly ground pepper: Basics that bring out the natural flavors of chicken and the marinade.
- Garlic powder and onion powder: Convenient way to add savory depth without chopping fresh ingredients.
- Dried thyme and dried basil: These herbs complement the mustard’s tang and give the chicken a subtle herby aroma.
- Honey: The star sweetener that creates that sticky, caramelizing glaze on the grill.
- Butter (melted): Adds richness and helps the sauce spread and stick during grilling.
- Dijon mustard, yellow mustard, wholegrain mustard: This mix layers mustard flavors—from smooth and mild, to sharp, to textured and slightly spicy.
- Hot sauce (optional): Gives a gentle kick, but you can leave it out if you’re not into heat.
- White vinegar: Balances the sweet honey with a tiny acidic zip, making the flavor pop.
- Paprika: Adds a smoky note and beautiful color to the sauce.
Make It Your Way
This is one of those recipes I love to personalize depending on what’s in my pantry or how I’m feeling. Don’t hesitate to play around with the ingredients—trust me, it’s forgiving and delicious no matter what.
- Variation: I’ve occasionally swapped out the white vinegar for apple cider vinegar for a fruitier tang, and it’s just as tasty.
- Spice it up: If you’re craving heat, I add a pinch more hot sauce or a dash of cayenne pepper into the basting sauce for that extra zing.
- Herb swap: Sometimes I use fresh rosemary instead of dried thyme—just crush it lightly to release the oils before adding.
- Butter alternative: When feeling lighter, I skip butter and add a teaspoon of olive oil—it changes the mouthfeel but still locks in moisture.
Step-by-Step: How I Make Grilled Honey Mustard Chicken Recipe
Step 1: Prep and Season Your Chicken
First things first, preheat your grill to medium-high heat—that usually means about 400-450°F. While it’s warming up, pat your chicken breasts dry with paper towels (this helps the seasoning stick better). Sprinkle on salt, pepper, garlic powder, onion powder, dried thyme, and dried basil evenly, rubbing it in gently. Setting them aside while you make your sauce lets the flavors soak in a bit.
Step 2: Whisk Up the Honey Mustard Sauce
In a bowl, combine the honey, melted butter, dijon, yellow, and wholegrain mustards, hot sauce if using, white vinegar, and paprika. Whisk everything until the sauce is smooth and glossy. Set aside about ¼ cup for basting later, and keep the rest for serving—this way you get a fresh burst of that sauce when eating.
Step 3: Grill and Glaze
Lightly oil the grill grates—this helps prevent sticking. Place your chicken breasts on the hot grill and cook for 2 minutes to get those gorgeous grill marks, then flip and cook another 2 minutes. Brush the chicken generously with half of the saved basting sauce, close the lid, and let it cook for about 7 minutes. Keep an eye—thicker breasts may need a bit longer to cook through.
Step 4: Flip and Finish Cooking
Open the grill, flip your chicken, and brush on the remaining basting sauce. Close the lid again and cook for another 5 to 6 minutes. The chicken is done when it reaches an internal temperature of 165°F—use a meat thermometer if you can, it’s the best way to avoid drying out your chicken.
Step 5: Rest and Serve
Once off the grill, let your chicken rest for about 8 minutes. This step is key—it lets all the juices redistribute and keeps the chicken tender and juicy. Slice it up and serve with the reserved honey mustard sauce on the side for extra dipping. Voilà! Dinner is served.
Top Tip
From my trials, a few tricks have really helped make this Grilled Honey Mustard Chicken Recipe a repeat winner every time. These tips saved me from overcooked, dry chicken and helped build flavor layers you’ll love.
- Use a meat thermometer: It’s the only way to know for sure when your chicken hits that juicy perfection at 165°F without guesswork.
- Don’t skip resting: I used to serve right off the grill, but resting makes a noticeable difference in tenderness and juiciness.
- Baste multiple times: Applying the honey mustard sauce at least twice while grilling creates a sticky, flavorful crust that’s addictive.
- Oil your grill grates well: Preventing sticking means your glaze stays intact and won’t tear the chicken when you flip.
How to Serve Grilled Honey Mustard Chicken Recipe
Garnishes
I love topping this chicken with a sprinkle of freshly chopped parsley or chives—it brightens up the plate and adds a fresh herbaceous note. A few lemon wedges on the side also help if you want a little zesty pop.
Side Dishes
My go-to sides with this are simple: a crisp green salad with a light vinaigrette, grilled asparagus, or roasted sweet potatoes. For something heartier, creamy mashed potatoes or a quinoa salad with crunchy veggies pair beautifully.
Creative Ways to Present
For special occasions, I like to slice the grilled chicken and fan it over a bed of fluffy rice or couscous, drizzling a little extra honey mustard sauce in a pretty pattern. Garnishing with edible flowers or microgreens can turn your plate into a real showstopper.
Make Ahead and Storage
Storing Leftovers
Leftover grilled honey mustard chicken keeps really well in an airtight container in the fridge for up to 3 days. I always slice it before storing—it makes reheating and serving so much easier.
Freezing
I’ve frozen this chicken successfully too. Just freeze whole breasts or slices in a freezer-safe bag with some of the honey mustard sauce for moisture. Thaw overnight in the fridge before reheating to keep it juicy.
Reheating
To reheat, I prefer warming slices gently in a skillet over medium-low heat with a splash of water or reserved sauce to prevent drying. Microwaving works in a pinch but watch the time to avoid toughness.
Frequently Asked Questions:
Absolutely! Chicken thighs are even juicier and forgiving on the grill. Just be sure to adjust cooking time accordingly and check for doneness with a thermometer.
This recipe uses a dry seasoning with a basting sauce rather than a traditional marinade. You can season the chicken about 15 minutes before grilling for quick flavor, but for deeper flavor, you could season up to a few hours ahead or even overnight in the fridge.
Yes! This Grilled Honey Mustard Chicken Recipe works great on an indoor grill or grill pan. Just be sure to monitor cooking time closely, and avoid high heat that could burn the honey glaze.
Basting the chicken multiple times with the honey mustard sauce during grilling is key. Also, grilling on medium-high heat helps the sugars in the honey caramelize without burning. Don’t rush flipping or stirring too often to allow proper glaze development.
Final Thoughts
There’s something so satisfying about this Grilled Honey Mustard Chicken Recipe—it’s a reliable crowd-pleaser that’s elegant enough for guests, yet easy enough for busy weeknights. I hope you enjoy making it as much as I do, and that it becomes one of your go-to recipes when you want to impress without stress. Grab your grill tools, get that sauce ready, and prepare for compliments!
Print
Grilled Honey Mustard Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Grilled Honey Mustard Chicken recipe features tender boneless, skinless chicken breasts seasoned with herbs and spices, grilled to perfection and glazed with a flavorful homemade honey mustard sauce. Perfect for a quick and delicious main course with a balance of sweet, tangy, and mildly spicy flavors.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Freshly ground pepper, to taste
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried basil
For the Sauce
- 0.25 cup honey
- 2 tablespoons butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon wholegrain mustard
- 2 teaspoons hot sauce (optional)
- 0.5 teaspoon white vinegar
- 0.125 teaspoon paprika
- Vegetable oil (for brushing grill grates)
Instructions
- Preheat the Grill: Preheat your gas grill to medium-high heat to ensure it’s hot enough for proper searing of the chicken breasts.
- Season the Chicken: Season the chicken breasts evenly with salt, freshly ground pepper, garlic powder, onion powder, dried thyme, and dried basil. Set aside to let the flavors infuse slightly.
- Prepare the Honey Mustard Sauce: In a mixing bowl, whisk together honey, melted butter, Dijon mustard, yellow mustard, wholegrain mustard, hot sauce (if using), white vinegar, and paprika until the sauce is smooth and well combined.
- Reserve Basting Sauce: Remove 0.25 cup of the honey mustard sauce and transfer it to a small bowl for basting during grilling. Reserve the rest of the sauce for serving as a dipping sauce later.
- Oil the Grill Grates: Brush the grill grates with vegetable oil to prevent the chicken from sticking during cooking.
- Initial Grill Searing: Place the seasoned chicken breasts onto the hot grill. Sear for 2 minutes on one side, then flip and sear for another 2 minutes on the other side to develop grill marks and brown the chicken.
- Baste and Cook: Brush the chicken breasts with half of the reserved honey mustard basting sauce. Close the grill lid and cook the chicken for 7 minutes, allowing the flavors to absorb and the chicken to cook through.
- Flip and Continue Cooking: Open the grill, flip the chicken over, and brush with the remaining half of the basting sauce. Continue to cook for 5 to 6 more minutes, or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked. Thicker breasts may require slightly longer cooking time.
- Rest the Chicken: Remove the chicken from the grill and transfer to a cutting board. Let it rest for 8 minutes to allow juices to redistribute, keeping the meat juicy and tender.
- Serve: Slice the chicken and serve it with the reserved honey mustard dipping sauce for a flavorful and satisfying meal.
Notes
- For spicier flavor, increase the hot sauce or add crushed red pepper flakes to the sauce.
- If you don’t have a grill, you can use a grill pan or broil the chicken in the oven, adjusting cooking times accordingly.
- Butter can be substituted with olive oil to keep the sauce lighter.
- Make sure to let the chicken rest after grilling to keep it moist and tender.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 90 mg
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