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Sweet and tangy, this honey mustard chicken recipe has a 4 ingredient marinade and a sauce so good that you’ll want to put it on everything!
Holly’s Recipe Highlights
- Flavor: A perfect blend of honey mustard gets beautifully caramelized as the chicken cooks. It’s served with a creamy honey mustard sauce for drizzling.
- Technique: Marinate the chicken for at least 30 minutes – if time allows, marinate up to four hours.
- Prep note: Double the recipe and have chicken strips for salads and wraps all week.
- Recommended tools: A meat thermometer will ensure the chicken is perfectly cooked.
Ingredient Tips
- Chicken: Boneless chicken breasts or thighs work in this recipe. Frozen chicken should be thawed and patted dry first.
- Dijon mustard: Dijon mustard adds a tangy flavor. Replace it with a grainy, stone ground, or spicy mustard.
- Honey: Honey adds sweetness and can be replaced with maple syrup.
Variations
- Thyme, garlic, or cayenne pepper can be added to the marinade.
Serving Suggestions
- This grilled honey mustard chicken pairs perfectly with fresh summer sides like corn on the cob, a crisp garden salad, or creamy mashed potatoes.
- We also love to eat this chicken on a toasted hamburger bun with lettuce and tomatoes.
Storage
Keep leftover honey mustard grilled chicken in an airtight container in the refrigerator for up to 4 days and freeze pieces in a zippered bag for up to one month. Enjoy leftovers in a zesty chicken pasta salad or in a wrap.
More Easy Chicken Recipes
Did you enjoy this Grilled Honey Mustard Chicken Recipe? Leave a comment and rating below.
Honey Mustard Grilled Chicken
Equipment
Ingredients
- 6 boneless skinless chicken breasts about 6oz each
- ⅓ cup Dijon mustard
- ¼ cup honey
- 1 ½ teaspoons soy sauce
- 1 tablespoon fresh lemon juice
- 3 tablespoons mayonnaise or dressing
Instructions
- In a small bowl, combine mustard, honey, soy sauce, and lemon juice.
- Transfer 3 tablespoons of the honey mustard sauce to a separate small bowl and add the mayonnaise. Refrigerate for serving.
- Add the remaining marinade to the chicken breast and toss well to coat. Let marinate at least 30 minutes or up to 4 hours in the fridge.
- Preheat the grill to medium-high and grill the chicken 6 to 7 minutes per side or until juices run clear and the chicken reaches 165°F.
- Rest for 5 minutes. Serve the chicken with the sauce.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
REPIN this Grilled Honey Mustard ChickenRecipe
Perfect!
And easy!
Thanks, Holly
One of our favorite go to chicken recipes!
Received the recipe in my inbox today and made it today! Quick and Yummy!! Will definitely make again
One of the most requested chicken recipes in my house! I make a ton of your recipes because my whole family likes them consistently but this one is definitely at the top of our list for grilling season. The sauce for the chicken is just the little something extra. The odd time when I have had leftovers I have used it on a salad or in a pita with lettuce and veggies the next day and drizzled the sauce over as the dressing. Outstanding!
So glad everyone is enjoying this recipe, Keri!
this is a great recipe. I’ve made it several times.
I want to try this recipe on my Blackstone griddle, would I need to change anything?
I haven’t tried it so I can’t say for sure Ron, but I think it should be just fine. If you try it I would love to hear how it turns out!
Absolutely a great recipe!
I had to bake it in the oven, and it was fabulous!
Fabulous! This has become a family and friend favorite.
Really good!!! The sauce is amazing. I lower the soy sauce to 1 teaspoon. Very good.
I tried this recipe last night and it was… OMG… so yummy! And it was quick and easy. I baked the scrumptious chickies in the oven at 400F for 20 minutes (finished temp was clocked at over 165F – they were seriously tiny breasts). I also loved the sauce over the top, which made its way (accidentally?… nope) into my rice/onion/potato side dish. YUMMMMM!!!
Glad you enjoyed it, Julie! One of my favorite parts is when the sauce ‘accidentally’ makes its way onto my sides lol
Love this recipe make all the time
Do you think it would work with boneless skinless chicken thighs
I think thighs would be great in this recipe!
This has become a regular in our family of 7. Everyone loves it! The sauce is delicious and I always double it. I serve it with fresh roasted veggies and a side salad. When weather is not suitable for grilling, I use a stove top grill pan and it’s just as good.
LOVE this. Will be making the sauce again and use it as a salad dressing!
my family loved the honey mustard chicken when I made this. Now make it frequently!
If I bake it instead of grilling what temp should I set the oven n for how long ?
I’d bake at 400F. You’ll want to ensure your chicken reaches 165 degrees. You’ll find all of the baking details on the Oven Baked Chicken Breasts post. Enjoy Haley!
Holly, thank you for many great recipes. I stumbled upon your site last week and have tried several. I haven’t been this impressed with other recipe websites. Thank you so much, talented gal!
Nancy, you have made my day! Thank you so much for stopping by to give feedback!
This was sooo delicious! Had my mom over for supper and definitely impressed her! SWP Employee
I am so glad that your family enjoyed the recipe Samantha!
How many lbs of chicken
About 2.5-3lbs chicken breasts.