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Grilled Honey Mustard Chicken

Grilled honey mustard chicken with arugula salad recipe
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This Grilled Honey Mustard Chicken is the perfect balance of sweet and tangy flavors with a beautiful caramelized glaze. An effortless recipe that works for both weeknight dinners and weekend entertaining.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon salt
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, apple cider vinegar, smoked paprika, onion powder, black pepper, and salt until well combined.
  2. Marinate the Chicken: Place chicken in a shallow dish or resealable plastic bag. Pour about two-thirds of the marinade over the chicken, reserving the remaining portion for basting later. Ensure each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. Preheat the Grill: While the chicken marinates, preheat your grill to medium-high heat (about 400°F). Clean the grates thoroughly and oil them lightly to prevent sticking.
  4. Grill the Chicken: Remove chicken from marinade, letting excess drip off. Discard the used marinade. Place chicken on the hot grill and cook for 6-7 minutes per side for breasts, or 7-8 minutes per side for thighs, until internal temperature reaches 165°F. In the last few minutes of cooking, brush the reserved fresh marinade over the chicken to create a beautiful glaze.
  5. Rest and Serve: Transfer grilled chicken to a clean plate and let it rest for 5 minutes before slicing or serving. Garnish with fresh herbs if desired.

Notes

Don't marinate for longer than 4 hours as the acidity can begin to break down the chicken texture. Always reserve some fresh marinade before adding the raw chicken to avoid cross-contamination. Letting the chicken rest for 5 minutes after grilling keeps it juicy and tender.

Nutrition

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