This grilled honey mustard chicken is the weeknight dinner fix we all dream about. You know, that sweet spot where bold flavor meets zero fuss? That’s where this beauty lives. I stumbled on this combo after running out of BBQ sauce one summer and reaching—almost in desperation—for some mustard and honey. And let me tell you, the results were way better than anything from a bottle. The marinade pulls double duty here. It works as a flavor-packed soak before grilling and then shows up again as a rich glaze after. The tangy mustard zips things up, while the honey brings a mellow sweetness that caramelizes beautifully over hot grates. I like using boneless, skinless thighs for their juiciness, but breasts work too. Best part? You can prep it the night before, throw it on the grill in minutes, and serve it with whatever’s lounging in the crisper drawer. It’s my kind of recipe—easy, delicious, and a little sticky in the best way.

1) Key Takeaways
2) Easy Grilled Honey Mustard Chicken Recipe
3) Ingredients for Grilled Honey Mustard Chicken
4) How to Make Grilled Honey Mustard Chicken
5) Tips for Making Grilled Honey Mustard Chicken
6) Making Grilled Honey Mustard Chicken Ahead of Time
7) Storing Leftover Grilled Honey Mustard Chicken
8) Try these Grill recipes next!
9) Grilled Honey Mustard Chicken
10) Nutrition

1) Key Takeaways

This recipe is one of those easy grilled chicken recipes that balances tangy, sweet, and savory.
Marinating the chicken ahead gives it more flavor and makes the meat extra juicy.
The honey mustard glaze gives a golden char on the grill that smells incredible.
Perfect for summer dinners, meal prep, or when you’re just tired of plain grilled chicken.

2) Easy Grilled Honey Mustard Chicken Recipe

Let’s talk about the kind of dinner that tastes like effort… without actually requiring it. That’s where this grilled honey mustard chicken comes in. This is the kind of recipe I lean on during warmer months when I want flavor, simplicity, and a little smoky magic without spending forever in the kitchen.

It’s one of my favorite quick and easy recipes because it only needs a few ingredients that you probably already have in your pantry. Dijon mustard, honey, a splash of vinegar, and a hit of garlic. That’s it. Mix it all together, throw your chicken in there, and let it sit while you fire up the grill. Or the air fryer if that’s more your speed. I’m not judging—we all have days when pressing a button feels like a victory.

This one falls into the best kind of easy grilled chicken recipes: minimal effort, maximum flavor, and it works just as well for dinner tonight as it does for tomorrow’s lunch. If you’re like me, you’ll make extra on purpose. Then quietly hoard it in the fridge.

3) Ingredients for Grilled Honey Mustard Chicken

Boneless, Skinless Chicken Thighs or Breasts: I prefer thighs for their juiciness, but breasts are great if you want leaner. Whatever you’ve got works.

Dijon Mustard: This gives the marinade its signature kick. Regular yellow mustard won’t cut it here—Dijon is where it’s at.

Honey: Just enough to balance the sharpness of the mustard and help create that golden char on the grill.

Olive Oil: Helps bind the marinade and keeps the chicken from drying out.

Apple Cider Vinegar: Adds a bright note that lifts the whole flavor profile. It’s subtle but makes a difference.

Garlic Cloves: Minced fresh is best, but use the jarred stuff if it’s all you have. I’ve done it. No shame.

Smoked Paprika: Just a little adds depth and color. Plus, it smells amazing when it hits the heat.

Salt and Black Pepper: Don’t skip these. Simple seasoning is what ties the flavors together.

Fresh Parsley: Optional, but if you’re trying to impress (even yourself), sprinkle a little on top before serving.

4) How to Make Grilled Honey Mustard Chicken

Step 1. Whisk mustard, honey, olive oil, vinegar, garlic, paprika, salt, and pepper in a bowl. Taste it. Then taste it again. It should be balanced and bold.

Step 2. Pour 2/3 of the marinade over your chicken in a zip-top bag or bowl. Seal it, toss it around a bit, and let it sit in the fridge for 30 minutes or up to overnight.

Step 3. Preheat your grill to medium-high and brush the grates with a little oil so nothing sticks. You’ve waited this long. Let’s do it right.

Step 4. Take the chicken out and let any excess marinade drip off. Grill for 6 to 8 minutes per side, brushing on the reserved marinade during the last few minutes.

Step 5. Once the chicken hits 165°F inside and has those gorgeous grill marks, pull it off and let it rest for 5 minutes.

Step 6. Slice, serve, and maybe take a moment to smell that sweet, smoky magic before everyone digs in.

5) Tips for Making Grilled Honey Mustard Chicken

Use thighs if you want forgiving results. They’re harder to overcook and stay juicy even if you get distracted.

Double the marinade and keep half aside before adding the chicken. It makes a great drizzle or dip later on, especially with a side of rice or roasted veggies.

Don’t rush the resting time. Letting the chicken sit after grilling keeps the juices from running out the second you slice it. Trust me, it’s worth the wait.

6) Making Grilled Honey Mustard Chicken Ahead of Time

This is one of those sweet easy recipes that’s perfect for prep. The marinade works great overnight, which means you can toss everything together the night before and throw it on the grill when you’re ready.

Cooked chicken holds well for up to 4 days in the fridge. I like to make a double batch and use it in wraps, salads, or just fork-to-mouth while standing in front of the fridge. We’ve all been there.

And if you’re into easy recipes with rotisserie chicken, you could even use leftover rotisserie here and brush it with a quick glaze of the honey mustard before reheating. Not traditional, but delicious nonetheless.

7) Storing Leftover Grilled Honey Mustard Chicken

Keep any leftover chicken in an airtight container in the fridge for up to 4 days. It stays juicy and reheats well, especially if you add a splash of water or extra glaze before warming.

Want to freeze it? No problem. Just wrap portions tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently to avoid drying it out.

This is one of those easy recipes for dinner that keeps on giving—just ask my future lunches.

8) Try these Grill recipes next!

9) Grilled Honey Mustard Chicken