There’s something about that sweet, tangy kick combined with the smoky char from the grill that makes this Grilled Honey Mustard Chicken Recipe a total winner in any backyard barbecue or weeknight dinner. It’s simple but packed with flavor, and I promise you’ll be making it again and again.

The image shows many slices of cooked chicken pieces stacked close together on a white marbled surface. Each piece has a golden brown outside with a slight glaze that gives it a shiny look, mixed with green herb bits sprinkled over the top. The inside of the chicken is white and juicy. The chicken pieces vary in size, with some showing a bit of light charring or searing marks that add texture. The overall look is warm and flavorful, with a balance of colors from the golden outside, green herbs, and white inside. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Honey Mustard Chicken Recipe
Top Tip
How to Serve Grilled Honey Mustard Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Honey Mustard Chicken Recipe

Why You'll Love This Recipe

This grilled honey mustard chicken is one of those recipes that feel fancy but comes together so easily. I’ve always been a fan of flavor layering, and this one delivers on sweet, tangy, and savory in perfect harmony. Plus, it’s incredibly versatile and perfect for any season.

Simplicity meets flavor: Minimal ingredients create a sauce that’s both vibrant and comforting.
Quick to grill: This chicken cooks up fast without losing moisture or taste.
Perfect glaze: The honey mustard sauce caramelizes beautifully on the grill for a gorgeous finish.
Great for any occasion: Whether it’s a casual dinner or a special weekend cookout, it fits right in.

Ingredients & Why They Work

These ingredients hit all the right notes when combined, giving you a juicy chicken with a tangy, slightly sweet crust. Bonus: most are pantry staples, so you likely already have everything on hand!

Flat lay of four raw boneless, skinless chicken breasts seasoned with coarse salt and freshly ground black pepper, small white ceramic bowls containing golden honey, melted butter, smooth Dijon mustard, bright yellow mustard, coarse wholegrain mustard, amber hot sauce, clear white vinegar, and deep red paprika powder, and small piles of dried thyme and dried basil leaves arranged symmetrically, all ingredients placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken breasts: They grill quickly and absorb the marinade well while staying juicy.
Honey: Adds natural sweetness that caramelizes perfectly on the grill.
Butter: Gives richness and helps create that luscious basting sauce.
Dijon, yellow, and wholegrain mustard: Using a mix layers flavor — tangy, sharp, and a bit textured.
Hot sauce (optional): Adds a mild spicy kick that balances the sweetness if you’re into that.
White vinegar: Brings brightness and cuts through the richness.
Paprika: A smoky touch that ties everything together.
Spices (garlic powder, onion powder, thyme, basil): These dry herbs and seasonings elevate the chicken, making every bite delicious.
Salt & pepper: Essential for proper seasoning.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep things flexible here because everyone’s taste buds (and pantries) are different. Feel free to swap out the dried herbs for fresh if you have them or dial up the heat with extra hot sauce or cayenne for a fiery twist.

Variation: Once, I tried this with bone-in chicken thighs instead of breasts, and the dark meat absorbed the sauce beautifully for an even juicier finish. It took a little longer to cook but was definitely worth it!

Step-by-Step: How I Make Grilled Honey Mustard Chicken Recipe

A white shallow bowl filled with two main layers: on the left side, there is a pile of bright green broccoli florets with charred black spots showing a slightly crispy texture; on the right side, four pieces of grilled chicken thighs with a golden-brown glaze and dark grill marks, topped with small chopped green herbs for garnish. The food rests on a white marbled surface with a small glass container of sauce visible in the top right corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Prep the Chicken

Start by seasoning your chicken breasts generously with salt, pepper, garlic powder, onion powder, dried thyme, and dried basil. I like to rub the spices in with my hands to make sure every inch is covered—this upfront seasoning makes all the difference in flavor.

Step 2: Whisk Together the Honey Mustard Sauce

In a bowl, mix honey, melted butter, Dijon mustard, yellow mustard, wholegrain mustard, hot sauce (if you’re using it), white vinegar, and paprika. Whisk until smooth. Here’s a little trick: scoop out a quarter cup of this sauce before you start grilling to use later for basting. Reserve the rest as a dipping sauce—trust me, you’ll want it!

Step 3: Fire Up the Grill and Get Ready

Preheat your gas grill to medium-high and brush the grates lightly with vegetable oil to prevent sticking. When it’s hot, place the chicken breasts on and let them sear undisturbed for about 2 minutes. Flip and sear the other side for 2 minutes.

Step 4: Baste, Cover, and Cook Through

Brush the chicken with half of your reserved honey mustard sauce, then close the grill lid and cook for 7 minutes. After that, flip, baste with the remaining sauce, and cook for another 5-6 minutes. Use a meat thermometer to check for doneness—it should read 165°F in the thickest part. Patience here pays off with juicy chicken.

Step 5: Rest Before Serving

Once off the grill, transfer the chicken to a cutting board and let it rest for 8 minutes. This helps the juices redistribute, so you get tender, juicy slices rather than dry chicken. Serve with the remaining honey mustard sauce on the side for dipping.

Top Tip

I’ve grilled this chicken so many times and learned a few tricks that make the experience foolproof. Follow these to avoid common pitfalls, and you’ll nail the perfect grilled honey mustard chicken every time.

Don’t rush the resting time: It may seem like waiting takes longer, but it’s essential for juicy chicken.
Use a meat thermometer: This helped me stop guessing and avoid dry or undercooked chicken.
Baste generously: The honey mustard glaze needs time on the chicken to develop that sticky, caramelized finish.
Keep the grill clean and oiled: Prevents sticking and helps those beautiful grill marks.

How to Serve Grilled Honey Mustard Chicken Recipe

honey mustard chicken - Serving Suggestion

Garnishes

I love sprinkling some freshly chopped parsley or chives on top—it adds a pop of color and fresh flavor to balance the sweet glaze. A lemon wedge on the side can brighten things up just the right amount.

Side Dishes

This chicken pairs beautifully with simple roasted vegetables, a crisp green salad, or buttery garlic mashed potatoes. For something lighter, try a quinoa or couscous salad to soak up that yummy honey mustard sauce.

Creative Ways to Present

For special dinners, I like to slice the chicken thin and serve it over a bed of arugula with toasted nuts and shaved Parmesan. Drizzle extra honey mustard on top—it looks impressive and tastes incredible!

Make Ahead and Storage

Storing Leftovers

Leftover grilled honey mustard chicken stores really well in an airtight container in the fridge for 3-4 days. I always slice mine before storing so it’s ready to toss into salads or wraps later on.

Freezing

You can freeze cooked chicken if you want to prep ahead. Wrap the sliced pieces tightly in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently in the oven at 325°F wrapped in foil to keep moisture, or warm in a skillet with a splash of water. Microwaving works too but might dry the chicken out a bit. Adding a little honey mustard sauce when reheating helps keep it delicious.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully well because they stay juicy and have a bit more flavor. Just adjust the cooking time since thighs take a bit longer to cook through.

How do I know when the chicken is done?

The best way is to use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, ensure the juices run clear and the chicken feels firm but not hard.

Can I make the sauce ahead of time?

Yes, the sauce can be whisked together and stored in the fridge for up to 3 days. Just give it a quick stir before using it for basting or dipping.

How spicy is this recipe with the hot sauce?

The hot sauce adds a gentle warmth without overpowering the sweetness. You can leave it out entirely or adjust the amount to your taste preferences.

Final Thoughts

This Grilled Honey Mustard Chicken Recipe has become one of my go-to dishes to impress without fuss. It’s flavorful, quick to whip up, and hits that comforting spot just right. I hope you give it a try and find it as satisfying and easy as I do—it’s like sharing a little kitchen secret with a friend.