There’s something about the sweet tang of mustard paired with sticky honey that just hits all the right notes. This Grilled Honey Mustard Chicken Recipe creates juicy, flavorful chicken with a golden glaze you’ll find hard to resist—perfect for breezy summer evenings or cozy weekend dinners.

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 honestly couldn’t believe how easy this grilled honey mustard chicken was to pull off, and how incredibly satisfying it is to bite into juicy, perfectly charred chicken with that luscious honey mustard glaze. This recipe takes just a handful of ingredients but delivers a flavor punch that everyone asks me to make again.

Balanced flavor combo: The honey’s sweetness and the mustard’s tang create a perfect harmony every time.
Simple and quick: Just 35 minutes to a delicious meal that makes the grill your best friend.
Versatile for any occasion: Weeknight dinners, casual get-togethers, or even meal prep—it fits them all.
Juicy, not dry: The marinade and grilling technique keep the chicken tender and flavorful, avoiding that dreaded dryness.

Ingredients & Why They Work

This recipe brings together pantry staples with fresh herbs and a combination of mustards that gives it texture and depth. Each ingredient shines—trust me, I’ve learned the hard way that skipping even one changes everything.

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: Boneless, skinless is easiest to grill evenly and soak up the flavors.
Salt and freshly ground pepper: Basic seasonings that are crucial for enhancing flavor.
Garlic powder & onion powder: Add a savory base without overpowering the honey mustard.
Dried thyme & dried basil: These herbs lend a gentle earthiness that complements the sweetness.
Honey: The star ingredient giving natural sweetness and a caramelized glaze on the grill.
Butter (melted): Adds richness and helps keep the sauce silky smooth.
Dijon mustard, yellow mustard & wholegrain mustard: Using three types builds complexity and texture in the sauce.
Hot sauce (optional): For a gentle kick if you like a bit of heat, but you can skip this if kids or sensitive palates are involved.
White vinegar: Balances the sweetness with a touch of acidity to brighten the overall flavor.
Paprika: Adds subtle smokiness and color—perfect for grilled dishes.

📝

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

What’s fun about this Grilled Honey Mustard Chicken Recipe is how easy it is to tweak to match your tastes or what’s in your fridge. I often change up the heat level or swap herbs depending on the season, and it always turns out great.

Variation: Once, I swapped the dried herbs for fresh rosemary and thyme from my garden—added a wonderfully fresh aroma and deeper flavor that was a hit with friends.
Dietary tweak: For a lower sugar option, reduce the honey slightly and balance with a splash more vinegar; the flavor stays bright and satisfying.
Make it spicy: If you love a bold flavor boost, adding a teaspoon of hot sauce or cayenne pepper to the sauce really wakes it up.

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: Prep and Season the Chicken

Start by preheating your gas grill to a medium-high heat—around 375°F to 400°F. While it’s warming up, pat your chicken breasts dry with a paper towel—this helps the seasoning stick and ensures better searing. Sprinkle on salt, freshly ground pepper, garlic powder, onion powder, dried thyme, and basil evenly. I like to press the seasoning gently so it clings well. Set them aside while you mix your sauce.

Step 2: Whisk Up That Honey Mustard Sauce

Grab a mixing bowl and whisk together the honey, melted butter, Dijon mustard, yellow mustard, wholegrain mustard, optional hot sauce, white vinegar, and paprika. The goal here is a smooth, glossy sauce that has a little tang with a hint of heat. Reserve about ¼ cup of this for basting while grilling—it’ll keep your chicken glazed and juicy. Save the rest for dipping when you’re ready to eat.

Step 3: Get Grilling!

Oil your grill grates with a brush or a paper towel dipped in vegetable oil—this will keep the chicken from sticking. Place the chicken breasts directly over the heat and grill for about 2 minutes to get those beautiful grill marks, then flip and grill 2 more minutes on the other side. Now, brush the chicken generously with half of the reserved honey mustard basting sauce. Close the lid and let it cook for 7 minutes to build flavor.

Step 4: Flip, Baste, and Finish Cooking

After 7 minutes, uncover and flip the chicken again. Brush with more of the basting sauce and continue grilling for another 5–6 minutes, or until the chicken's internal temperature hits 165°F. Thicker pieces might need a bit longer—don’t rush this step. Juicy, safe, and oh-so-flavorful is the goal here.

Step 5: Rest and Serve

Remove the chicken from the grill and transfer it to a cutting board. Let it rest for about 8 minutes—this makes a huge difference in moisture. Slice it against the grain, serve with the reserved honey mustard dipping sauce, and enjoy every bite.

Top Tip

I’ve made this Grilled Honey Mustard Chicken Recipe many times, and the key to success is basting and resting. These little steps helped me avoid dry chicken and get that signature sticky glaze that everyone loves.

Consistent Basting: Don’t forget to brush the sauce on while grilling—it locks in moisture and flavors the meat beautifully.
Internal Temperature Check: Use a meat thermometer to prevent overcooking and dryness; 165°F is the perfect safe spot.
Resting Time: Leaving the chicken to rest after grilling lets the juices redistribute, so don’t skip this step.
Oil the Grill Grates: Prevent sticky, burnt bits by oiling before cooking—makes flipping easier and cleanup quicker.

How to Serve Grilled Honey Mustard Chicken Recipe

honey mustard chicken - Serving Suggestion

Garnishes

I usually sprinkle some freshly chopped parsley or chives on top—not just for color, but the fresh herb aroma takes the flavor up another notch. A lemon wedge on the side adds a nice zesty contrast that brightens the plate.

Side Dishes

My go-to sides are simple and fresh: grilled asparagus, a crisp green salad with a light vinaigrette, or fluffy mashed potatoes to soak up any leftover honey mustard sauce. Roasted sweet potatoes are another crowd-pleaser that balance the savory and sweet on the plate.

Creative Ways to Present

For gatherings, I love serving this chicken sliced over a bed of mixed greens or grain salads like quinoa or farro with extra sauce drizzled artistically. It doubles as a stunning main course or served in wraps with crunchy slaw for a hands-on option.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, I wrap leftover grilled chicken tightly in plastic wrap or place it in an airtight container. It keeps great in the fridge for up to 3 days and reheats nicely for quick lunches or dinners.

Freezing

I’ve frozen this grilled honey mustard chicken after letting it cool, wrapped tightly in foil, then placed in a freezer bag. It lasts well for up to 2 months. When thawed in the fridge overnight, it stays juicy without drying out.

Reheating

The best way I’ve found to reheat leftovers is gently in a skillet over low heat, covered with a lid to keep the moisture in. A quick zap in the microwave works too, but watch the time so you don’t end up drying it out.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will bring even more juiciness and flavor. Just adjust the cooking time, as thighs typically take a bit longer to reach 165°F internal temperature. Keep basting them with the honey mustard sauce for that sticky finish.

Do I have to use all three mustards in the sauce?

While using Dijon, yellow, and wholegrain mustard together adds a great balance of sharpness, creaminess, and texture, you can simplify with just one or two types based on what you have available. Just expect a slightly different flavor and consistency, but still delicious!

How do I know when the chicken is fully cooked?

The most reliable way is to use a meat thermometer inserted into the thickest part of the chicken. When it reads 165°F (74°C), the chicken is safe to eat and beautifully juicy. If you don’t have a thermometer, cut into the thickest part and look for clear juices and white meat with no pink.

Can I make the honey mustard sauce ahead of time?

Definitely! The sauce actually tastes better when it has time to meld in the fridge for a few hours or overnight. Just keep it in an airtight container and give it a quick stir before using it to baste or serve.

Final Thoughts

This Grilled Honey Mustard Chicken Recipe holds a special place in my recipe rotation because it’s one of those dishes that feels fancy but comes together without stress. Every time I grill it, I’m reminded how simple ingredients can create that crave-worthy, comforting meal that friends and family remember. I can’t wait for you to try it and enjoy it just as much as I do—seriously, fire up your grill and get ready for some sticky, sweet, tangy goodness!