There’s something utterly irresistible about the sweet tanginess and smoky char you get from this Grilled Honey Mustard Chicken Recipe. It’s the perfect balance of sticky honey, mustard spice, and herbs that’ll have you savoring every bite—trust me, it’s worth firing up the grill for.

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

This grilled honey mustard chicken recipe has become a go-to for me on busy weeknights or weekend cookouts. It’s easy enough for a casual meal but fancy enough to impress guests—plus, it delivers flavor in spades without a fuss.

Perfectly balanced flavor: The combination of honey, multiple mustards, and a hint of spice makes the sauce uniquely delicious.
Simple and quick prep: Just season, brush on the sauce, and grill—no complicated steps or hard-to-find ingredients here.
Versatile for any meal: Whether it’s a family dinner or a weekend BBQ, this recipe fits right in.
Juicy, tender chicken every time: Using the right grill technique locks in moisture and flavor beautifully.

Ingredients & Why They Work

Each ingredient here plays a purposeful part in creating a balanced, delicious dish. The herb-spiced chicken pairs perfectly with the layered honey mustard sauce, which offers sweetness, tang, and a subtle kick.

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

Boneless, skinless chicken breasts: I prefer breasts for their lean protein and quick grilling, but thighs work if you want juicier meat.
Garlic powder and onion powder: These add depth without overpowering the honey mustard flavor.
Dried thyme and basil: These herbs bring a subtle earthiness that complements the sweetness.
Honey: Naturally sweet, it helps create that beautiful caramelized glaze on the grill.
Butter: Adds richness and helps mellow out the sharpness of the mustard.
Dijon, yellow, and wholegrain mustard: Using all three gives the sauce complexity—from tangy to bold to textured.
Hot sauce (optional): A little heat that can be adjusted to your taste—skip if you prefer mild flavors.
White vinegar: Lifts the flavors by providing acidity to balance the honey’s sweetness.
Paprika: Adds a smoky nuance without overpowering the other spices.

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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 grilled honey mustard chicken recipe depending on the season or who I’m feeding. The beauty is in the sauce—you can dial up the heat, switch out herbs, or even make it gluten-free with just a few tweaks.

Variation: Sometimes I swap out dried herbs for fresh rosemary and thyme in summer for a garden-fresh feel, and it works wonderfully.
Dietary adjustment: For a dairy-free version, swap butter for olive oil—you still get that lovely richness but without dairy.
Spice upgrade: Adding smoked paprika instead of regular paprika gives it a deeper smoky flavor.

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 Your Grill and Chicken

Start by preheating your gas grill to medium-high heat—this ensures you get those perfect sear marks without burning. Meanwhile, season the chicken breasts generously with salt, freshly ground pepper, garlic powder, onion powder, thyme, and basil. This simple mix forms the flavorful base for the succulent chicken you’ll be grilling.

Step 2: Whisk Together the Magic Sauce

Combine the honey, melted butter, Dijon mustard, yellow mustard, wholegrain mustard, hot sauce (if using), white vinegar, and paprika in a bowl. Whisk until smooth and richly blended. Set aside about a quarter cup for basting the chicken on the grill—this step is essential for that sticky, shiny glaze.

Step 3: Grill with Love

Brush your grill grates with vegetable oil to prevent sticking. Place the chicken breasts on the grill and sear for 2 minutes on one side, then flip and do the same on the other side. Now, brush half of your reserved honey mustard sauce over all sides of the chicken breasts, close the grill, and let them cook for about 7 minutes. This timing locks in juices and begins building layers of flavor.

Step 4: Flip, Baste, and Finish Cooking

After 7 minutes, open the grill, flip the chicken again, and brush with the remaining basting sauce. Close the grill and cook for another 5 to 6 minutes until the internal temperature reaches 165°F. Remember, thicker pieces might take a bit longer, so keep an eye on them using a meat thermometer for best results.

Step 5: Rest and Serve

Once cooked, transfer the chicken to a cutting board and let it rest for about 8 minutes—this step is crucial for juicy, tender chicken. Slice it up and serve with the reserved honey mustard dipping sauce on the side. Your taste buds are in for a treat!

Top Tip

My experience shows that the marinade and basting sauce are game-changers in this grilled honey mustard chicken recipe. Applying the sauce twice during grilling locks in flavors and keeps the chicken moist and tasty.

Use a Meat Thermometer: It’s the best way to avoid overcooking. Aim for 165°F internal temperature for perfectly cooked chicken every time.
Don’t Skimp on Resting: Giving the chicken 8 minutes to rest after grilling redistributes juices and makes each slice juicy, not dry.
Oil the Grill Grates: Prevent sticking by well-oiling your grates before placing chicken on the grill—you’ll get clean grill marks too.
Baste Early and Often: Brushing the sauce both midway and towards the end adds layers of caramelized flavor and beautiful glaze.

How to Serve Grilled Honey Mustard Chicken Recipe

Honey Mustard Chicken - Serving Suggestion

Garnishes

I love topping the grilled chicken with freshly chopped parsley or chives for a pop of green and mild onion flavor. A few lemon wedges on the side add brightness that balances the sweet and tangy sauce perfectly.

Side Dishes

This grilled honey mustard chicken pairs beautifully with simple sides like garlic roasted potatoes, steamed green beans tossed in butter, or a crisp mixed green salad with vinaigrette. On hotter days, I often go for grilled veggies or a light couscous salad to keep things fresh.

Creative Ways to Present

For a dinner party, I like to slice the chicken and serve it over a bed of wild rice with a drizzle of the honey mustard sauce and a sprinkle of toasted almonds for texture. You could also skewer smaller pieces to make grilled honey mustard chicken kebabs—fun and perfect for sharing!

Make Ahead and Storage

Storing Leftovers

I usually let leftover grilled chicken cool completely, then store it in an airtight container in the fridge for up to 3 days. It keeps really well and reheats nicely.

Freezing

While fresh grilling is best, you can freeze the cooked chicken. Just wrap each breast tightly in foil or plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To keep the chicken juicy, I reheat it gently in a skillet over medium-low heat with a splash of water or additional honey mustard sauce. Avoid microwaving if possible—it tends to dry the chicken out.

Frequently Asked Questions:

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

Absolutely! Chicken thighs stay juicier and more forgiving on the grill, but they may require slightly longer cooking times. Just make sure the internal temperature hits 165°F for safety.

How long can I marinate the chicken in the honey mustard sauce?

This recipe uses the sauce mostly for basting, but if you want to marinate, 30 minutes to 2 hours is sufficient. Longer than that, especially with mustard’s acidity, can start to break down the meat too much.

Can I make this recipe indoors without a grill?

Yes, you can use a grill pan or broiler in your oven. Just be sure to watch the chicken closely so it doesn’t burn, and apply the honey mustard sauce during the cooking process as you would on the grill for that sticky finish.

What’s the best way to prevent the chicken from sticking to the grill?

Oiling the grill grates right before placing the chicken on them is key. You can use a folded paper towel dipped in vegetable oil and tongs to safely rub it over the hot grates. This creates a non-stick surface and helps those lovely grill marks.

Final Thoughts

This Grilled Honey Mustard Chicken Recipe is one of those dishes that feels like a little celebration every time I make it. It’s familiar yet special, simple to prepare but packed with memorable flavors. Give it a try—you might just find it becoming your new favorite grilled chicken go-to, just like it did for me!