Honey Mustard Chicken
Published on July 10, 2020
This easy Honey Mustard Chicken recipe is bursting with tangy, savory, and sweet flavor! Make it on the grill during the summertime, or bake it in the oven. You will love this juicy chicken!
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Pin ItThis Honey Mustard Chicken is one of our favorite solutions to the constant question, “What should I make for dinner this week?!” It's super easy to prep, pop the chicken in the refrigerator to marinate, and then grill it when it's time for dinner! It's filled with delicious flavor that has everyone coming back for seconds. Pick your favorite sides and dinner is ready!
Josh likes to make this delicious chicken on the grill during the summertime! It's a really fast way to get flavorful, perfectly cooked chicken without turning the oven on inside. If you don't have a grill, you can use a grill pan inside or even bake the chicken. Don't worry, we are including instructions for grilling and baking, keep reading! We've got you covered!
We are using chicken breasts here, but you can use chicken tenders or chicken thighs. Use your favorite! Just note, that the cooking time will vary depending on the thickness of the chicken.
You can't go wrong with this Honey Mustard Chicken recipe. It is a family favorite!
Marinade Ingredients
All of the flavor comes from a simple marinade, which is made by whisking together the following ingredients:
- Whole grain mustard– Whole grain mustard has visible mustard seeds. If you can't find whole grain mustard, look for coarse-ground mustard or stone-ground mustard.
- Dijon mustard– Dijon is a pale yellow color and is creamy in texture. Don't use regular yellow mustard.
- Honey– It adds the perfect sweetness to the marinade.
- Olive oil– The oil helps transfer flavors onto the chicken and also helps retain moisture.
- Lemon juice– The acid in the lemon juice helps break down the chicken, allowing the marinade's oil and spices to infuse the meat with flavor and moisture.
- Garlic– Fresh garlic adds lots of flavor!
- Paprika– Adds a little sweetness and color!
- Thyme– Thyme is so good with chicken!
- Salt and black pepper– Always season chicken with salt and pepper!
How to Make Grilled Honey Mustard Chicken
- After you make the marinade, set ¼ cup aside to brush on the chicken later. You won't want to use the marinade that's been touching raw chicken!
- Pour the rest of the marinade into a large Ziploc bag and place your chicken breasts inside. Seal the bag and set it on a large plate or baking sheet in the refrigerator.
- Let the chicken marinate for at least 30 minutes, or up to 8 hours. The longer it marinates the more flavor the chicken will have. I like to prepare my marinade in the morning and let it rest until dinnertime.
- Now we grill! Heat the grill to medium-high heat and oil the grates. Place your chicken on a clean plate and discard the Ziploc bag with the marinade.
- Place the chicken on the grill and cook it, covered, for 5 to 7 minutes. Flip it and brush it with the marinade you set aside. Grill it for an additional 5 to 7 minutes, checking to make sure the internal temperature hits 165°F. The cooking time will vary, depending on the thickness of your chicken.
- Let the chicken rest for 5-7 minutes before serving. This lets all the delicious juice settle inside and keeps your chicken tender and moist!
Baked Honey Mustard Chicken
If you want to bake the chicken instead of grilling, no problem! It's super easy to make in the oven too!
- 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 Ziploc 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.
- Remove the chicken from the oven, transfer onto plates, and serve it warm with your favorite sides. Enjoy!
How to Freeze
You can freeze this chicken marinade, which is so nice because you can always have a back up dinner in the freezer!
To freeze, put the marinade and chicken in a large freezer bag and seal tight, removing all of the air. Freeze the entire bag for up to 3 months.
When ready to use, remove the bag from the freezer and thaw in the refrigerator overnight.
Serving Suggestions
Let's make it a meal! Here are a couple sides I'd consider making with this easy weeknight chicken recipe:
- Easy Green Salad
- Baked Garlic Parmesan Potato Wedges
- Easy Pasta Salad
- Watermelon Feta Salad
- Stovetop Mac and Cheese or Baked Mac and Cheese
More Chicken Recipes
Looking for more chicken recipes? Here are a couple of our favorite chicken dishes:
- Buttermilk Oven Fried Chicken
- Skillet Creamy Lemon Rosemary Chicken
- Sheet Pan Balsamic Chicken
- Honey Mustard Sheet Pan Chicken with Brussels Sprouts
- Honey Sesame Chicken
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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