Honey Mustard Chicken
Updated May 25, 2025
Quick Summary
This Honey Mustard Chicken is an easy, flavorful dinner recipe made with a simple homemade marinade of honey, Dijon mustard, garlic, and lemon. It's perfect for grilling in the summer or baking in the oven year-round. Use chicken breasts, thighs, or tenders—whatever you have on hand. Juicy, tangy, and family-approved, it's a versatile main dish that pairs well with any side!
Table of Contents
Easy Honey Mustard Chicken (Grilled or Baked!)
Looking for a quick and flavorful dinner idea? This Honey Mustard Chicken is a family favorite and a go-to recipe for busy weeknights or easy summer grilling. It's made with a simple honey mustard marinade that's sweet, tangy, and packed with flavor—perfect for chicken breasts, thighs, or tenders.
This recipe is incredibly easy to prep ahead. Just whisk up the marinade, coat the chicken, and let it rest in the fridge until you're ready to cook. We love making this grilled honey mustard chicken during the summer because it keeps the kitchen cool and gives the chicken a delicious smoky flavor. No grill? No problem. You'll find oven-baked honey mustard chicken instructions below too!
Whether you use the grill, stovetop grill pan, or your oven, this recipe delivers juicy, tender chicken every time. Serve it with your favorite sides—think roasted potatoes, a fresh salad or pasta salad, mac and cheese, or roasted vegetables—and dinner is done!
Tips for the Best Honey Mustard Chicken
- Marinate for maximum flavor: Let the chicken marinate for at least 30 minutes, or up to 8 hours. The longer it soaks, the more flavorful and tender it becomes.
- Use your preferred cut: Chicken breasts, thighs, or tenders all work great. Thighs tend to be juicier and more forgiving on the grill, while breasts are lean and cook quickly.
- Grill over medium heat: This helps prevent the honey in the marinade from burning while still giving the chicken a nice char and caramelization.
- Save some sauce for serving: If you want extra sauce for drizzling or dipping, reserve a portion before adding the raw chicken to the marinade. Never reuse marinade that touched raw meat!
- Check internal temperature: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe and juicy results.
- Let it rest: Rest the chicken for 5 minutes after cooking so the juices redistribute and stay locked in when you slice.
- Double the recipe: This chicken keeps well and is great for meal prep—add it to salads, wraps, or sandwiches throughout the week.
- Oven baking instructions: After marinating, preheat your oven to 375°F (190°C). Spray a large baking dish with nonstick cooking spray and place the chicken breasts inside. Discard the marinade left in the bag, then brush the tops of the chicken with reserved marinade. Bake for 20 to 30 minutes, depending on thickness, until the chicken is no longer pink and reaches an internal temperature of 165°F. Serve warm with your favorite sides.
Honey Mustard Chicken
Ingredients
- ¼ cup whole grain mustard
- ¼ cup Dijon mustard
- 1/3 cup honey
- 2 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 4 boneless skinless chicken breasts (about 1 pound)
Instructions
Making the Marinade:
- In a medium bowl, whisk together the whole grain mustard, Dijon mustard, honey, olive oil, lemon juice, garlic, paprika, thyme, salt, and pepper. Reserve a ¼ cup of the marinade for brushing on the chicken.
Marinating the Chicken:
- Pour the marinade into a gallon Ziploc bag. Add the chicken breasts to the bag and massage the marinade into the meat until the chicken is well coated. Lay the bag flat on a large plate or baking sheet and place in the refrigerator. Marinate for at least 30 minutes, or up to 8 hours.
Grilling the Chicken:
- Preheat the grill to medium-high heat and oil the grates. Remove the chicken from the bag and place on a clean plate. Discard the bag with the marinade.
- Place the chicken on the grill and cook, covered, for 5 to 7 minutes, depending on the thickness of chicken. Flip and brush with reserved ¼ cup of marinade, not the marinade you discarded in the bag. Cook for an additional 5 to 7 minutes. The internal temperature should be 165°F.
- Allow the chicken to rest for 5 to 10 minutes before slicing or serving.
Notes
- After marinating the chicken, preheat your oven to 375°F. Spray a large baking dish with nonstick cooking spray. Place the chicken breasts in the prepared pan. Discard the marinade that's in the bag.
- Brush the tops of the chicken with reserved marinade.
- Bake for 20 to 30 minutes (depending on the thickness of your chicken) or until chicken is no longer pink and internal temperature reads 165 degrees F.
Nutrition
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Frequently Asked Questions
- What if I don't have a grill? No worries! You can use a grill pan or bake the chicken in the oven at 375°F (190°C) for 20–30 minutes, depending on thickness. Sear the chicken first if you want a golden crust, then bake with the sauce brushed on top.
- Can I use chicken thighs or tenders instead of breasts? Absolutely! Chicken thighs are juicier and great for grilling, while tenders cook faster and work well too. Adjust cooking times accordingly—thicker cuts take longer.
- How do I store leftovers? Store leftover chicken in an airtight container in the refrigerator for up to 4 days. You can also freeze cooked chicken for up to 2 months.
- Can I freeze the chicken and marinade together? Yes! For easy meal prep, place the chicken and marinade in a freezer-safe bag, remove excess air, and freeze for up to 3 months. Thaw in the fridge overnight before cooking.
- How do I prevent the sauce from burning on the grill? Because the marinade contains honey, brush it on the chicken only during the last few minutes of grilling to avoid burning the sugars.
More Chicken Recipes
Looking for more chicken recipes? Here are a couple of our favorite chicken dishes: