This sweet and savory honey mustard chicken is drenched in flavor and perfect for a weeknight meal. After a little marinating, it comes out tender and juicy in the oven or on the grill. I share my simple method for both!
I make a variation of this chicken recipe Homemade honey mustard. It is with Honey Chipotle Chicken And Hawaiian Huli Huli Chicken As one of my all time favorite chicken marinades!
We often use honey as a dipping sauce for everything from mustard Chicken tenders from Chicken nuggets. So, it was only a matter of time before I devoted an entire chicken recipe to it! This Honey Mustard Chicken packs an insane amount of flavor on a plate, it's super quick and easy to make. The marinade is rich, tangy and sweet enough. I have cooked this chicken in the oven and on the grill and it has yet to fail me. You really can't beat the taste!
This honey mustard chicken recipe is a reason to love
- Cook it in 2 ways. I'm all about grilled chicken during 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 looks delicious either way, and I'll share my tips for perfectly cooked, juicy chicken no matter which method you choose.
- Sweet and delicious. Honey and mustard is one of my favorite combinations. A little heat from the mustard, mixed with the sweetness of the honey and a bright burst of fresh lemon juice to tie it all together.
- Quick to build. This honey mustard chicken is great for a weeknight meal. It's quick to cook using this recipe and it pairs well with so many sides! I include suggestions later based on what I've been serving with lately.
Materials you will need
Simple game name, here. You'll find most of these honey mustard ingredients in the pantry, and I've included some quick notes to get things started. Scroll down to the printable recipe card for a complete list with quantities.
- Mustard – I'm a fan of Dijon mustard. I like that it's a bit milder than yellow mustard (which also works in this recipe). If you prefer a bold 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 lemons, I like to use fresh garlic. Garlic powder or garlic powder works well here too.
- Seasoning – I season the chicken with paprika, red pepper flakes, salt and pepper. If you are sensitive to spices, feel free to adapt the amount of pepper or leave it out altogether.
- the chicken – Any type of chicken will work in this recipe. I use boneless, skinless chicken breasts. Note that bone-in chicken and chicken thighs require more cooking time.
How to Make Honey Mustard Chicken (2 Ways!)
Before we cook, you first need to prepare a quick homemade honey mustard sauce to marinate the chicken. Here's how to do it. You'll find both printable instructions for the sauce as well as the cooking method on the recipe card.
- Make the sauce. Whisk your mustard and honey with the lemon juice and spices. 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. Massage the chicken gently, making sure it's nice and coated. Then, refrigerate 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 sauce out of the fridge (discard the marinade used to soak the chicken), and follow these steps:
- preparation Preheat 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 chicken until internal temperature reaches 160ºF. On my grill, it usually takes about 6 minutes per side.
- rest Next, take the chicken off the grill and let it rest under the foil for 5 minutes. Drizzle over the reserved sauce, sprinkle with some parsley and serve.
Oven method
I use a very similar stove method for cooking Baked chicken breast And it always results in super juicy chicken that's slightly crispy on the outside to seal in the flavor. Here's what to do:
- preparation While the oven is preheated 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, like on a grill).
Recipe tips
- Let the chicken rest after cooking. Whether you grill or bake it, allowing the cooked chicken to rest for 5 minutes is an important step. Resting allows the chicken to finish cooking and gives the juices time to redistribute throughout the meat, ensuring it's tender and juicy when you slice into it.
- Set some (unused) sauce aside. Before marinating the chicken in your honey mustard sauce, set aside ¼-½ cup for later. You can use it to baste the chicken while it's on the grill or drizzle over the chicken before serving.
- Discard remaining marinade. While it's best to store honey mustard sauce that hasn't come in contact with raw chicken, don't use marinades that have been stored in zip-top bags. This should be discarded.
How to Store and Reheat Chicken
- Keep in fridge. Store any leftover grilled or baked chicken in an airtight container and refrigerate within 2 hours of cooking. Enjoy your leftovers chilled or reheated within 3 days.
- Reheat. Heat this honey mustard chicken in a 350ºF oven or in the microwave until it's heated through.
More chicken dinner recipes
description
This sweet, tangy, zesty honey mustard chicken is packed with flavor and perfect for a weeknight meal! It comes out tender and juicy in the oven or on the grill.
- 1/2 cup Dijon mustard
- 1/2 cup honey
- its juice 1 Lemon (approx 3 tbsp)
- 2 tsp Garlic mince
- 1/2 tsp Paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 – 1 teaspoon crushed red chili flakes (depending on your preferred heat)
- 4 Boneless skinless chicken breasts
- Garnish – chopped fresh parsley
- Whisk mustard, honey, lemon juice, garlic, paprika, salt, pepper and red pepper flakes in a bowl. Reserve 1/4 cup of sauce for later.
- Place the chicken breasts in a zip-top bag and pour the remaining honey mustard sauce over the chicken. Massage to coat and let the chicken marinate for at least an hour.
- To grill: Preheat your grill to 400°F. Cook chicken breasts on hot grill for 6 minutes on each side or until internal temperature reaches 160 degrees F. Remove the chicken tentacles with foil and let rest for 5 minutes. Drizzle with reserved marinade and sprinkle with parsley before serving.
- to bake: Preheat your oven to 400°F. Place the chicken on a lightly greased baking sheet and cook for 25 minutes or until done internal The temperature of the chicken reaches 160 degrees Fahrenheit. Drizzle with remaining marinade and sprinkle with parsley before serving.
Note
- Store airtight in the refrigerator for up to 3 days.
