This sweet and zesty honey mustard chicken is drenched in flavor and perfect for weeknight dinners. After a little marinating, it comes out tender and juicy in the oven or on the grill. I share my easy methods for both!
I make this chicken recipe with a variation of my homemade honey mustard. It’s up there with honey chipotle chicken and Hawaiian huli huli chicken as one of my all-time favorite chicken marinades!
We often use honey mustard as a dipping sauce for everything from chicken tenders to chicken nuggets. So, it was only a matter of time before I dedicated a whole chicken recipe to it! For the insane amount of flavor this honey mustard chicken packs onto a plate, it’s super fast and easy to make. The marinade is rich, tangy, and just sweet enough. I’ve cooked this chicken in the oven and on the grill, and it hasn’t failed me yet. You really can’t beat the flavor!
Reasons to Love This Honey Mustard Chicken Recipe
- Cook it 2 ways. I’m all about grilled chicken in the summer months. But a chicken recipe this good deserves a seat at the table year-round, so, I tested it on the grill and in the oven. It turns out delicious both ways, and I’ll share my tips for perfectly cooked, juicy chicken no matter which method you choose.
- Sweet and savory. Honey and mustard is one of my favorite combinations. There’s a little heat from the mustard, mixed with sweetness from the honey and a bright burst of fresh lemon juice to tie it all together.
- Quick to make. This honey mustard chicken is great for weeknight dinners. It’s quick to cook using either cooking method and it pairs well with so many sides! I include suggestions later on based on what I’ve been serving it with lately.
Ingredients You’ll Need
Simple is the name of the game, here. You’ll find most of these honey mustard ingredients in the pantry, and I’ve included a few quick notes to get things started. Scroll down to the printable recipe card for the full list with amounts.
- Mustard – I’m a Dijon mustard fan. I love that it’s a little milder than yellow mustard (which also works in this recipe). If you prefer a bolder flavor, whole grain or spicy brown mustard are also options.
- Honey – The other half of our honey mustard! If you’re really stuck without honey, I recommend brown sugar as an alternative.
- Lemon – Fresh lemon juice is best. One lemon = about 3 tablespoons of juice, which is enough for this recipe.
- Garlic – Like the lemon, I prefer to use fresh garlic. Crushed garlic or garlic powder works well here, too.
- Seasoning – I season the chicken with paprika, red chili flakes, salt, and pepper If you’re sensitive to spice, feel free to adapt the amount of chili or leave it out altogether.
- Chicken – Any kind of chicken will work in this recipe. I use boneless, skinless chicken breasts. Keep in mind that bone-in chicken and chicken thighs require longer cooking times.
How to Make Honey Mustard Chicken (2 Ways!)
Before we get to cooking, you’ll first need to prepare a quick homemade honey mustard sauce to marinate the chicken. Here’s how to do it. You’ll find the printable instructions for the sauce as well as both cooking methods in the recipe card.
- Make the sauce. Whisk your mustard and honey with lemon juice and seasonings. Set aside about ¼ cup of the honey mustard sauce for serving.
- Marinate the chicken. Next, seal the chicken and marinade inside a zip-top bag. Gently massage the chicken, making sure it’s nice and coated. Afterward, place it into the fridge to marinate for at least 1 hour, or until it’s time to cook.
Grill Method
I love the slight char that comes from cooking this honey mustard chicken on the grill. Take your chicken and reserved ¼ cup of sauce out of the fridge (discard the marinade that was used to soak the chicken), and follow these steps:
- Prep. Preheat the grill to 400ºF. Remember to clean your grill grates if you haven’t already!
- Grill the chicken. Now, add the marinated chicken to the hot grill. Cook the chicken until the internal temperature reaches 160ºF. On my grill, this usually takes about 6 minutes per side.
- Rest. Afterward, take the chicken off the grill and rest it under foil for 5 minutes. Drizzle over the saved sauce from earlier, sprinkle over some parsley, and serve.
Oven Method
I use a very similar oven method to cook my baked chicken breasts and it always results in super juicy chicken that’s a little crispy on the outside to seal in the flavor. Here’s what to do:
- Prep. While the oven preheats to 400°F, arrange your honey mustard chicken on a greased baking sheet.
- Bake. Bake the chicken for 25 minutes (or until it reaches 160ºF, same as on the grill).
Recipe Tips
- Rest the chicken after cooking. Whether you grill or bake it, allowing the cooked chicken to rest for 5 minutes afterward is an important step. Resting lets the chicken finish cooking and gives the juices time to redistribute throughout the meat, ensuring it’s tender and juicy when you slice into it.
- Set aside some of the (unused) sauce. Before you marinate the chicken in your honey mustard sauce, set aside ¼-½ cups for later. You can use this to baste the chicken while it’s on the grill or drizzle over the chicken before serving.
- Discard the leftover marinade. While it’s fine to save the honey mustard sauce that hasn’t come into contact with raw chicken, Do NOT use the marinade left in the zip-top bag. This should be discarded.
How to Store and Reheat Chicken
- Refrigerate. Store any leftover grilled or baked chicken in an airtight container and refrigerate it within 2 hours of cooking. Enjoy your leftovers either cold or reheated within 3 days.
- Reheat. Warm this honey mustard chicken in a 350ºF oven or in the microwave until it’s hot throughout.
More Chicken Dinner Recipes
Description
This sweet, tangy, zesty honey mustard chicken is packed with flavor and perfect for weeknight dinners! It comes out tender and juicy either in the oven or on the grill.
- 1/2 cup dijon mustard
- 1/2 cup of honey
- Juice of 1 lemon (approx 3 tablespoons)
- 2 teaspoons minced garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 – 1 teaspoon crushed red pepper flakes (depending on the amount of heat you like)
- 4 boneless skinless chicken breasts
- Garnish – chopped fresh parsley
- Whisk the mustard, honey, lemon juice, garlic, paprika, salt, pepper, and red pepper flakes in a bowl. Reserve 1/4 cup of the sauce for later.
- Place the chicken breasts in a zip-top bag and pour the remaining honey mustard sauce on top of the chicken. Massage to coat and allow the chicken to marinate for at least an hour.
- To Grill: Preheat your grill to 400°F. Cook the chicken breasts on the hot grill for 6 minutes on each side, or until the internal temperature reaches 160°F. Remove the chicken tent with foil and allow it to rest for 5 minutes. Drizzle with the reserved marinade before serving and sprinkle with parsley.
- To Bake: Preheat your oven to 400°F. Place the chicken on a lightly greased baking sheet and cook for 25 minutes, or until the internal chicken temperature reaches 160°F. Drizzle with remaining marinade before serving and sprinkle with parsley.
Notes
- Store airtight in the refrigerator for up to 3 days.
