Juicy Grilled Honey Mustard Chicken Recipe in 4 Simple Steps

Oh, how I love a good grilled honey mustard chicken it’s one of those recipes that never lets me down. The sweet-tangy glaze, that perfect char from the grill, and the juicy, tender chicken underneath? Absolute magic. I’ve been making this for years, ever since my dad taught me the trick of reserving some marinade for drizzling at the end (game changer, by the way). It’s so simple, too just a handful of pantry staples and about an hour from start to finish. Trust me, this is the kind of dish that’ll have everyone asking for seconds before they’ve even finished their first bite.

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Why You’ll Love This Grilled Honey Mustard Chicken

This recipe is my go-to for so many reasons let me count the ways:

• Quick & easy: Just whisk, marinate, and grill. No fuss, no complicated steps perfect for busy weeknights.
• Bursting with flavor: The honey mustard glaze is sweet, tangy, and has just the right kick from the cayenne. It caramelizes beautifully on the grill.
• Healthy but indulgent: Lean chicken breasts get a flavor boost without drowning in heavy sauces. (Though, let’s be real—it tastes downright decadent.)
• Crowd-pleaser: Kids and adults alike devour this. I’ve lost count of how many BBQs I’ve saved with this dish!

Seriously, once you try it, you’ll understand why it’s been in my rotation for years.

Ingredients for Grilled Honey Mustard Chicken

Here’s what you’ll need to make this flavor-packed dish I promise it’s all simple stuff you probably already have:

• 4 boneless, skinless chicken breasts (about 1½ lbs total go for even thickness so they cook evenly)
• ½ cup whole grain mustard (the seeds give awesome texture, but Dijon works in a pinch)
• ½ cup honey (I like wildflower honey for its mild flavor)
• Juice of ½ lemon (fresh squeezed—none of that bottled stuff!)
• 1 garlic clove, minced (or ½ teaspoon garlic powder if you’re in a hurry)
• ½ teaspoon paprika (smoked paprika adds killer depth if you’ve got it)
• ½ teaspoon salt (kosher salt is my go-to)
• ¼ teaspoon cayenne pepper (skip if you’re sensitive to heat)
• ¼ teaspoon red pepper flakes (optional, but I love the little bursts of spice)

See? Nothing fancy, just good ingredients that work magic together.

How to Make Grilled Honey Mustard Chicken

Now for the fun part let’s turn these simple ingredients into something spectacular! Don’t worry, I’ll walk you through each step. Just follow along, and you’ll have perfect grilled honey mustard chicken in no time.

Step 1: Prepare the Honey Mustard Marinade

First things first the sauce! Grab a medium bowl and whisk together that glorious mix of whole grain mustard, honey, lemon juice, garlic, paprika, salt, cayenne, and red pepper flakes. Keep whisking until everything’s completely smooth no honey globs allowed! Here’s my favorite tip: set aside about 4 tablespoons of the marinade before adding it to the chicken. Trust me, you’ll want this reserved sauce for drizzling later—it makes all the difference!

Step 2: Marinate the Chicken

Place your chicken breasts in a large bowl or zip-top bag, then pour the remaining marinade over them. Really massage it in there get friendly with that chicken! Now, here’s the deal: let it marinate at room temp for 30-45 minutes. If you’ve got more time, you can refrigerate for up to 2 hours (any longer and the acid starts changing the texture). Room temp marinating gives you juicier results though—science says so!

Step 3: Grill the Chicken

Fire up that grill to medium-high heat (about 400°F). When it’s hot, take the chicken out of the marinade (discard the used marinade no double-dipping!) and slap those beauties on the grates. Grill for 6-7 minutes per side, and don’t peek too much let those grill marks form! The chicken’s done when it reaches 165°F internally (meat thermometer for the win). If you get flare-ups, just move the chicken to a cooler spot—we want caramelization, not charcoal!

Step 4: Serve and Enjoy

Transfer your gorgeous grilled chicken to a platter and immediately drizzle with that reserved honey mustard sauce you set aside earlier. Let it rest for 5 minutes (I know, the wait kills me too) this lets the juices redistribute for maximum tenderness. Then? Dig in! That first bite of sweet, smoky, slightly spicy perfection? That’s what summer tastes like, my friend.

Tips for Perfect Grilled Honey Mustard Chicken

After years of grilling this beauty, I’ve picked up a few tricks that make all the difference:

• Marinate like you mean it: If you’ve got time, let the chicken soak in the fridge for 2 hours max—any longer and the lemon juice starts “cooking” the meat.
• Tame the flames: Keep a spray bottle of water handy for flare-ups. A quick spritz saves your glaze from becoming a blackened mess!
• Don’t guess—test: Even if the chicken looks done, always check with a meat thermometer. 165°F in the thickest part means juicy perfection.
• Slice against the grain: Makes every bite tender, especially if your chicken breasts are on the thicker side.

Follow these, and you’ll be the grill master of honey mustard chicken in no time!

Ingredient Substitutions & Variations

Out of something? Want to mix it up? No problem this recipe is super flexible! Here are my favorite tweaks:

• Mustard swap: No whole grain? Dijon works great (just use ⅓ cup it’s stronger!). Yellow mustard in a pinch, but add ½ teaspoon more honey.
• Sweetener switch: Maple syrup replaces honey beautifully gives a deeper, almost smoky sweetness.
• Herb boost: Toss in 1 tablespoon chopped fresh rosemary or thyme with the marinade for an earthy twist.
• Spice control: Skip the cayenne if heat’s not your thing—the honey mustard shines either way!

See? Cooking should be fun, not stressful make it yours!

Serving Suggestions for Grilled Honey Mustard Chicken

This chicken shines with simple sides that let its flavor take center stage. My absolute favorite combo? A big scoop of cool, creamy potato salad with charred asparagus straight off the grill. For lighter meals, toss together a crisp apple walnut salad the sweetness plays off the mustard perfectly. And let’s be real you can’t go wrong with buttery corn on the cob when those grill grates are already hot! Whatever you choose, just make sure there’s plenty for seconds (trust me, people will ask).

Storage & Reheating Instructions

Leftovers? Lucky you! Store any extra grilled honey mustard chicken in an airtight container in the fridge for 3-4 days. When reheating, I swear by the oven method wrap it in foil and warm at 325°F for about 10 minutes. The microwave works in a pinch, but go easy 30-second bursts prevent rubbery chicken.

Pro tip: drizzle with fresh honey mustard before serving to bring back that just-grilled magic!

Nutritional Information

Nutrition varies based on ingredients and brands, but here are the estimates per serving (1 chicken breast with sauce):

• Calories: 279
• Fat: 4g (1g saturated)
• Carbohydrates: 37g
• Protein: 26g

Not bad for something that tastes this indulgent, right?

Grilled Honey Mustard Chicken FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about this recipe:

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