Honey Mustard Chicken Recipe
This honey mustard chicken is juicy, flavorful, and comes together in under an hour for a weeknight win. The honey mustard chicken marinade adds the perfect balance of sweet, tangy, and savory.
Whether grilled or baked, it’s a versatile dish that works with chicken breasts or thighs and suits paleo diets. With just a few pantry staples, dinner becomes something to crave.
The Star Players Behind This Honey Mustard Chicken
- Chicken breasts or thighs – Choose your favorite cut; both soak up the marinade beautifully and cook up tender and juicy.
- Honey – Brings natural sweetness that balances the sharp tang of mustard, while helping create a caramelized glaze when cooked.
- Dijon mustard – Adds a sharp, tangy bite; grainy Dijon also gives texture and deeper flavor.
- Olive oil – Keeps the chicken moist and helps the marinade cling to every surface.
- Garlic – Infuses the marinade with savory depth and aromatic richness.
- Cayenne pepper (optional) – A touch of heat for those who want a little kick to offset the sweet honey.
- Salt and black pepper – Essential for rounding out and enhancing all the other flavors.
Easy Steps to Make Honey Mustard Chicken
Start by whisking together the honey, Dijon mustard, olive oil, garlic, and cayenne with salt and pepper in a large bowl. Add your chicken and toss to coat thoroughly, letting it marinate in the fridge for at least 30 minutes.
Grill it by placing the chicken on a hot grill, flipping only once for a golden crust and juicy center. Or bake it on a parchment-lined sheet at 400°F until fully cooked and lightly caramelized.
Finish by letting the chicken rest under foil to seal in moisture before slicing and serving.
Tips & Twists for a Better Bird
For maximum flavor, marinate the chicken overnight if time allows—the longer it rests, the more those sweet and tangy notes infuse each bite. If you love extra caramelization, spoon a bit of the reserved marinade over the chicken halfway through baking or grilling (just be sure it’s been separated before marinating raw meat).
This recipe works beautifully with other proteins too—try it with pork chops or tofu for a fun twist. For added texture, serve with grilled veggies or over a fresh green salad with a drizzle of the same honey mustard mixture (made separately for safety).
Storing Honey Mustard Chicken Leftovers
Cool leftovers completely before storing them in an airtight container in the fridge for up to 4 days. To reheat, gently warm in a covered skillet over low heat or in the oven at 325°F until hot, adding a splash of water or broth to prevent drying out.
To freeze, place cooked or marinated raw chicken in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge before cooking or reheating.
Honey Mustard Chicken Recipe
Ingredients
- 3 tablespoons honey
- ¼ teaspoon cayenne pepper optional, for a hint of heat
- Freshly ground black pepper and salt to taste
- 1 garlic clove finely grated or minced
- 1 pound chicken breasts or thighs
- 2 tablespoons olive oil
- 3 tablespoons grainy dijon mustard
Instructions
- In a large mixing bowl, combine the honey, dijon mustard, olive oil, minced garlic, cayenne pepper if using, along with salt and pepper. Add the chicken, stirring thoroughly to coat all pieces evenly with the marinade. Cover and refrigerate for at least 30 minutes, up to 1 hour.
- To grill: Preheat the grill to 400°F. Once heated, arrange the marinated chicken directly on the grill grates. Close the lid to retain heat. Grill for 6–8 minutes on one side, then flip only once to maintain moisture and form grill marks. Cook for an additional 6–8 minutes, or until a meat thermometer reads 165°F at the thickest part. Transfer to a clean plate, tent with foil, and allow to rest 5–10 minutes before slicing.
- To bake: Preheat oven to 400°F. Line a baking sheet with parchment paper, then place the chicken on it. Bake for 20–30 minutes or until the internal temperature reaches 165°F and the meat is no longer pink.
