Juicy, tender, and packed with tangy-sweet flavor, this grilled honey mustard chicken is one of my favorite summertime mains. I marinate the chicken in a simple honey mustard blend that caramelizes beautifully on the grill, creating a glossy, flavorful crust with every bite.

Grilled Honey Mustard Chicken

Why You’ll Love This Recipe

I use an easy homemade honey mustard marinade that doubles as a glaze.
The grill adds a smoky char that balances the sweetness perfectly.
It works with chicken breasts, thighs, or even drumsticks.
I can prep the chicken ahead and just throw it on the grill when it’s time to eat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs: 1 ½ pounds
Honey: ¼ cup
Dijon mustard: 3 tablespoons
Yellow mustard: 1 tablespoon
Olive oil: 2 tablespoons
Apple cider vinegar: 1 tablespoon
Garlic powder: ½ teaspoon
Salt: ½ teaspoon
Black pepper: ¼ teaspoon
Fresh parsley: for garnish (optional)

directions

In a bowl, I whisk together honey, Dijon mustard, yellow mustard, olive oil, apple cider vinegar, garlic powder, salt, and pepper.
I place the chicken in a resealable bag or shallow dish and pour in half of the marinade (reserving the rest for basting).
I refrigerate for at least 30 minutes, or up to 4 hours, to let the flavors soak in.
I preheat the grill to medium-high heat and oil the grates.
I grill the chicken for 5–7 minutes per side, basting with the reserved marinade during the last few minutes, until the internal temperature reaches 165°F (74°C).
I transfer to a plate, let it rest for a few minutes, then garnish with parsley before serving.

Servings and timing

Yield: 4 servings
Prep time: 10 minutes (plus marinating time)
Cook time: 12–15 minutes
Total time: 40 minutes to 4 hours (including marinating)

Variations

Spicy kick: I add 1–2 teaspoons hot sauce or a pinch of cayenne pepper to the marinade.
Herb boost: I stir in fresh rosemary or thyme for a more aromatic flavor.
Oven-baked: I bake at 400°F (200°C) for 20–25 minutes instead of grilling.
Maple mustard: I swap honey for maple syrup for a slightly different sweetness.
Skewers: I cut the chicken into chunks, marinate, and grill on skewers for quick cooking.

storage/reheating

Refrigerate: I store leftovers in an airtight container for up to 3 days.
Reheat: I warm gently in a covered skillet over low heat or in the microwave to keep it from drying out.
Freeze: I freeze uncooked marinated chicken for up to 3 months; thaw in the fridge before grilling.

FAQs

Can I use chicken thighs instead of breasts?

Yes — thighs stay extra juicy and are great for grilling.

How long should I marinate the chicken?

At least 30 minutes for flavor, but up to 4 hours for deeper penetration.

Can I make extra sauce for serving?

I can make a separate batch of marinade just for serving to keep it food-safe.

How do I keep chicken from sticking to the grill?

I oil the grates well and avoid moving the chicken until it naturally releases.

Can I cook this indoors?

Yes — I use a grill pan on the stovetop or broil it in the oven.

Conclusion

I love how this grilled honey mustard chicken brings together sweet, tangy, and smoky flavors in one easy recipe. With minimal prep and simple ingredients, it’s a versatile dish that works for weeknights, weekend cookouts, or even meal prep.