Nothing beats the sweet, tangy sizzle of summer when you’re making my favorite Grilled Honey Mustard Chicken Recipe. This isn’t just any grilled chicken—it’s juicy, bursting with flavor, and pretty effortless, making it a go-to for backyard dinners or casual weeknight treats.

The image shows several pieces of cooked chicken, sliced into thick strips and arranged closely together. The chicken has a golden-brown color with some grill marks and is covered in a shiny sauce that has a warm orange hue. Small green herbs are sprinkled evenly over the chicken, adding a touch of freshness. The texture of the chicken appears juicy and tender, with the inside showing a lighter white color. The dish is placed on a surface with a white marbled texture. 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

I can’t tell you how often I turn to this grilled honey mustard chicken recipe when I want to impress with minimal effort. It strikes the perfect balance of sweet and savory, and the grilling adds that irresistible smoky char that elevates every bite.

Simplicity: Just a handful of pantry staples come together to create complex, rich flavors.
Juiciness guaranteed: The honey mustard glaze locks moisture in, making dry chicken a thing of the past.
Versatile flavor: You can dial up the heat with hot sauce or keep it mild for the kids—it caters to all taste buds.
Perfect for all occasions: Whether it’s a casual family dinner or a weekend BBQ, this recipe fits the bill beautifully.

Ingredients & Why They Work

Each ingredient in the Grilled Honey Mustard Chicken Recipe serves a purpose, creating harmony between sweet, tangy, and savory. When shopping, look for quality mustard varieties and fresh chicken breasts for the best results.

Flat lay of four raw boneless skinless chicken breasts seasoned with coarse salt, freshly ground black pepper, garlic powder, onion powder, dried thyme, and dried basil scattered beside them; a small white ceramic bowl with golden honey; a small white ceramic bowl with smooth melted butter; a small white ceramic bowl with bright yellow Dijon mustard; a small white ceramic bowl with vibrant yellow mustard; a small white ceramic bowl with textured wholegrain mustard seeds; a small white ceramic bowl with red hot sauce; a small white ceramic bowl with clear white vinegar; a small white ceramic bowl with deep red paprika powder, all arranged symmetrically around the chicken, 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

Chicken breasts: Choose boneless, skinless for easier grilling and even cooking. Thicker breasts work better for juicy results.
Honey: Adds natural sweetness and helps caramelize the glaze on the grill.
Dijon mustard: Provides a smooth, tangy base for the sauce.
Yellow mustard: Adds a classic mustard sharpness for depth.
Wholegrain mustard: Brings a nice texture and bursts of flavor with mustard seeds.
Butter: Melted butter enriches the sauce and helps it stick to the chicken as it cooks.
Spices (garlic powder, onion powder, dried thyme, dried basil): These all work together to season the chicken subtly without overpowering the honey mustard flavors.
Hot sauce (optional): Just a dash adds a subtle heat that contrasts beautifully with the sweetness.
White vinegar: Brings acidity to balance sweetness and tenderize the chicken slightly.
Paprika: Adds a mild smokiness and vibrant color to the glaze.

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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 love tweaking this chicken based on who’s at the table or what I have on hand. It’s such a forgiving recipe that you can tailor it effortlessly to your taste.

Add more heat: I often throw in extra hot sauce or a pinch of cayenne pepper when hosting my spice-loving friends.
Herb swap: Sometimes I swap out thyme and basil for rosemary or oregano when I want an earthier flavor.
Glaze as a marinade: For even deeper flavor, try marinating the chicken in the honey mustard sauce for 1–2 hours before grilling.
Different proteins: This glaze works wonders on pork chops or salmon too—just my little secret for quick variety!

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

A white plate filled with two main layers: on the left side, a pile of roasted broccoli with a green and slightly charred texture, showing dark brown edges and lively green florets; on the right side, four grilled chicken pieces with a shiny, caramelized golden-brown surface, marked by distinct black grill lines and sprinkled with finely chopped green herbs on top. The plate sits on a white marbled surface with a small glass bowl of light brown sauce nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Seasoning magic

First off, I pat the chicken breasts dry to help the seasoning stick better. Then, I season them evenly with salt, pepper, garlic powder, onion powder, thyme, and basil. Don’t rush this—you’ll thank me when every bite has that perfect hint of herbs.

Step 2: Whisk it up

In a bowl, mix honey, melted butter, Dijon, yellow and wholegrain mustards, hot sauce (if you like), vinegar, and paprika until it’s glossy and smooth. Reserve about ¼ cup for basting—that’s your secret weapon during grilling.

Step 3: Grill like a pro

I preheat my gas grill to medium-high and give the grates a quick brush with vegetable oil so nothing sticks. Place the chicken down and grill for 2 minutes per side to get a nice brown sear. Then comes the fun part: brush on half the honey mustard glaze, close the lid, and cook for 7 minutes. Flip, baste with the rest, and grill another 5-6 minutes until it reaches 165˚F inside. Patience here ensures juicy, tender meat every time.

Step 4: The all-important rest

Once off the grill, I always let the chicken rest on a cutting board for about 8 minutes. This step seals in the juices, so when you slice it, the meat stays moist and flavorful. Serve with the reserved honey mustard sauce for dipping that extra-pop of flavor.

Top Tip

After making this grilled honey mustard chicken recipe dozens of times, I’ve learned a few tricks that consistently lift the results—from juicy bites to beautiful caramelization.

Dry chicken before seasoning: Moisture on the surface can steam the chicken instead of searing it, so give it a good pat dry.
Preheat the grill fully: A hot grill ensures that satisfying sizzle and those gorgeous grill marks we all love.
Baste generously: Applying the honey mustard glaze throughout cooking keeps the chicken juicy and layered with flavor.
Rest is key: Don’t skip resting time or you’ll lose precious juices when slicing.

How to Serve Grilled Honey Mustard Chicken Recipe

Honey Mustard Chicken - Serving Suggestion

Garnishes

I love topping this chicken with fresh chopped parsley or chives—those little green pops brighten both flavor and presentation. Sometimes a squeeze of fresh lemon juice adds a zesty contrast that pairs beautifully with the honey mustard.

Side Dishes

My favorite sides? Creamy mashed potatoes, grilled asparagus, or a crisp green salad with a light vinaigrette. They all play well with the sweet and tangy chicken without stealing the spotlight.

Creative Ways to Present

For a dinner party, I sliced the grilled chicken over a bed of wild rice pilaf and scattered toasted almonds and pomegranate seeds on top. It’s always a showstopper—and everyone asks for the recipe!

Make Ahead and Storage

Storing Leftovers

Leftover grilled honey mustard chicken keeps beautifully in an airtight container in the fridge for up to three days. I slice it before storing so it’s easy to reheat or toss into salads or sandwiches.

Freezing

You can freeze cooked chicken breasts wrapped tightly in plastic wrap and then in a freezer bag for up to 2 months. When you’re ready, thaw overnight in the fridge for best texture.

Reheating

To reheat, I prefer warming gently in a skillet over low heat with a splash of water or chicken broth to keep it moist, then brush with leftover honey mustard sauce. Microwaving works too but can dry it out if you’re not careful.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for the Grilled Honey Mustard Chicken Recipe?

Absolutely! Chicken thighs are juicier and more forgiving on the grill. Just adjust the cooking time accordingly—usually a bit longer than breasts—to ensure they’re cooked through.

How do I prevent the honey mustard sauce from burning on the grill?

Great question! Honey can caramelize quickly, so keep the grill temperature medium to medium-high and apply the glaze mainly towards the end of cooking. Basting in intervals and watching closely helps avoid burning while still getting that lovely sweetness and color.

Can I prepare the marinade in advance for the Grilled Honey Mustard Chicken Recipe?

Yes! You can mix the honey mustard sauce up to a day ahead and store it in the fridge. Marinating the chicken for an hour or two before grilling gives extra depth of flavor, but if you’re short on time, just brushing on during grilling works fine too.

What side dishes best complement the grilled honey mustard chicken?

Classic sides like mashed potatoes, grilled vegetables, or a fresh leafy salad pair wonderfully. You can also get creative with rice pilafs, quinoa, or even a crunchy coleslaw for texture contrast.

Final Thoughts

This Grilled Honey Mustard Chicken Recipe holds a dear spot in my recipe box because it’s both impressive and attainable. Every time I make it, there’s a tangible happiness around the table—and I’m pretty sure you’ll feel that too once you try it. Give it a go, and don’t hesitate to make it your own. Trust me, this one’s a keeper.