Juicy grilled honey mustard chicken with a simple 30-minute marinade! This easy summer chicken recipe is packed with flavor, paleo friendly and perfect with all your favorite summer sides and salads.
This grilled honey mustard chicken is one of those easy summer dinners that turns out perfect every time and SO flavorful with very little effort.
The honey mustard marinade gives the chicken the perfect balance of sweet, tangy, smoky, and savory flavors while keeping it juicy and tender.
The extra glaze brushed on at the end creates a glossy finish and caramelized edges that make this chicken completely irresistible. It’s simple enough for weeknights but also perfect for cookouts, meal prep, and summer entertaining!
Serve it with grilled veggies, potatoes, salads, or sliced over bowls for an easy healthy dinner everyone will love!
Why You’ll Love This Honey Mustard Chicken
This grilled honey mustard chicken is:
- Easy to make with simple ingredients
- Perfect for grilling season
- Juicy and flavorful every time
- Paleo-friendly with a simple swap
- Great for meal prep and leftovers
The quick marinade adds so much flavor while the finishing glaze gives the chicken that sticky, glossy texture that makes it taste restaurant-worthy.
Ingredients You Need
This recipe uses a simple honey mustard marinade made with Dijon mustard, honey, olive oil, garlic, lemon juice, and seasonings for the perfect balance of sweet and tangy flavor.
Chicken thighs work especially well because they stay juicy on the grill and develop beautiful caramelized edges, but chicken breasts can also be used if preferred.
Here’s everything you’ll need:
For the chicken:
- boneless skinless chicken thighs, or breasts, if preferred
- Sea Salt and black pepper
For the honey mustard marinade:
- Dijon mustard
- raw honey (or your favorite honey)
- olive oil
- lemon juice
- coconut aminos
- garlic
- paprika
- onion powder
- salt
How to Make Grilled Honey Mustard Chicken
First, whisk together the honey mustard sauce and reserve a portion before adding the raw chicken. This reserved portion of the marinade will be the sauce used later for glazing and serving.
Marinate the chicken for at least 30 minutes or up to overnight for the best flavor. Grill over medium-high heat until the chicken is cooked through and lightly charred with visible grill marks.
During the last couple of minutes of cooking, brush the chicken with the reserved glaze to create a glossy finish and extra flavor.
Let the chicken rest briefly before slicing or serving.
Tips for the Best Honey Mustard Chicken
For the juiciest grilled chicken, use boneless skinless chicken thighs and avoid overcooking them.
Brushing the reserved sauce onto the chicken at the end of cooking helps create the sticky honey mustard glaze without burning the sugars in the marinade too early.
If you’d like an even thicker glaze for drizzling and photos, simmer the reserved sauce for a few minutes until slightly reduced.
Fresh parsley and lemon wedges add freshness and balance the rich honey mustard flavor beautifully.
Can I Make This Without a Grill?
Yes! This honey mustard chicken can easily be cooked in a skillet or baked in the oven.
For skillet chicken:
- Cook over medium-high heat until browned and cooked through, about 5-6 minutes per side.
For baked chicken:
- Bake at 400°F until the chicken reaches an internal temperature of 165°F, then broil briefly for caramelization.
The sauce and flavor work perfectly with any cooking method.
What to Serve with Honey Mustard Chicken
This chicken pairs well with so many easy sides. Some favorites include:
- Roasted potatoes
- Grilled vegetables
- Cauliflower rice
- Fresh salads
- Coleslaw
- Rice bowls
It’s also delicious sliced for wraps, bowls, or meal prep lunches throughout the week.
FAQ
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well, but they cook faster and can dry out more easily. Pound them slightly for even cooking and avoid overcooking.
How long should I marinate the chicken?
At least 30 minutes is recommended, but 2–6 hours gives the best flavor. You can also marinate overnight.
Can I make this Whole30 compliant?
Yes. Replace the honey with homemade date paste or store bought date syrup.
Can I make the chicken ahead of time?
Absolutely. This chicken reheats very well and is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Why reserve part of the sauce?
Reserving part of the sauce before adding the raw chicken allows you to safely use it later for glazing and drizzling. This creates extra flavor and the glossy finish that makes the chicken especially delicious.
This grilled honey mustard chicken is an easy recipe you’ll want to make all summer long!
The sweet and tangy glaze, juicy chicken, and smoky grilled flavor make it perfect for everything from weeknight dinners to backyard cookouts.
Whether you serve it with simple sides, slice it for bowls, or meal prep it for the week, this recipe is guaranteed to become a repeat favorite!
If you love this recipe, you’ll also love:
Grilled Chicken Cobb Salad with Honey Dijon
Lemon Garlic Chicken and Asparagus
Grilled Honey Mustard Chicken (Juicy, Easy Marinade + Paleo)
Ingredients
For the Chicken:
- 1.5-2 lbs boneless skinless chicken thighs or breasts, if preferred
- Sea Salt and black pepper
For the Honey Mustard Marinade/Sauce:
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 3 tablespoons olive oil
- 1 1/2 tablespoon lemon juice
- 1 tablespoon coconut aminos
- 3 cloves garlic minced
- 3/4 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
Instructions
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First, make the marinade. In a bowl, whisk together the, Dijon mustard, Honey, Olive oil, Lemon juice, Coconut aminos, Garlic + spices. It should be smooth, glossy, and pourable (not too thick). This mixture makes about 1 cup of marinade.
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Split the marinade into 2 parts to reserve some of it to brush over the chicken after cooking. 2/3 cup of marinade will be used for the raw chicken and you will reserve the remaining 1/3 cup as a sauce for after cooking - do not allow this part to touch the raw chicken.
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Pat chicken dry and season lightly with salt + pepper. Add the chicken to a bowl or zip-top bag
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Pour 2/3 of the sauce (marinade) over the chicken and coat well. Marinate for a minimum of 30 minutes or up to overnight. If you have time, 2-6 hours is the ideal marinating time.
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Preheat grill to medium-high heat (400–425°F) and lightly oil the grill grates. Place the chicken on grill and cook 5–6 minutes per side for thighs and 4–5 minutes per side for breasts to reach an internal temp of 165°F.
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Brush on some of the reserved sauce during the last minute of grilling. To serve, let chicken res fort 5 minutes, then slice against the grain and drizzle with the extra sauce. Serve right away with your favorite sides, or over a salad or roasted veggies. Enjoy!
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