These honey mustard grilled chicken thighs are a favorite when I want an easy, flavorful meal. They come out juicy and tender with a sweet-tangy glaze that caramelizes beautifully on the grill or a grill pan. Perfect for summer cookouts, cozy weeknights, or simple meal prep.
Honey Mustard Grilled Chicken Recipe
This recipe is straightforward but full of flavor. The marinade doubles as a glaze and uses just a few pantry staples. It’s sweet, tangy, and gets a touch of smokiness from the grill. It’s ideal for an easy dinner or prepping ahead for lunches through the week.
Key Ingredients
See the recipe card below for exact quantities.
Instructions
Step 1
Whisk together the salt, black pepper, honey, whole grain mustard, and minced garlic until smooth.
Step 2
Pat the chicken thighs dry. Place them in a shallow bowl or zip-top bag and pour in half the marinade. Reserve the remaining marinade for basting. Marinate 15–30 minutes at room temperature or up to 8 hours in the fridge.
Step 3
Heat a grill or grill pan over medium-high and brush with olive oil to prevent sticking. Grill the thighs 5–7 minutes per side, basting with the reserved marinade in the final minutes, until they reach 165°F and have a nice char. Let rest a few minutes, slice, and serve with extra sauce.
Sarah’s Top Tips
- For crispier edges, let excess marinade drip off before placing the thighs on the grill so they sear instead of steam.
- Always rest the chicken briefly after cooking to let the juices redistribute for moister slices.
- If you grill indoors on a grill pan, run your vent and crack a window—the honey caramelizes and can produce smoke.
Serving Suggestions
Slice the thighs and serve on a sandwich, over arugula for a quick lunch, or alongside potatoes and green beans for an easy summer dinner. They pair well with many sides—steak fries, a crisp salad, or roasted vegetables all work great.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken in a zip-top bag for up to 2 months.
Reheating: Reheat gently in a skillet over low heat or microwave with a splash of water to prevent drying.
More Easy Chicken Recipes to Try
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Air Fryer Lemon Pepper Chicken Thighs35 Minutes
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Oven-Baked Chicken Thighs with Bruschetta35 Minutes
-
Juicy Grilled Chicken Breasts with Lemon Rosemary Marinade22 Minutes
-
Harissa Chicken42 Minutes
Did you make this recipe? Leave a rating and comment below — I’d love to hear how it turned out! THANK YOU!
Honey Mustard Grilled Chicken
See the full post for extra tips and photos
Ingredients
- 4 boneless, skinless chicken thighs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup honey
- ⅓ cup whole grain mustard
- 2 garlic cloves, minced
- 1 tablespoon olive oil
Instructions
- 1. Whisk together salt, pepper, honey, mustard, and garlic.
- 2. Pat chicken dry, place in a shallow bowl or zip-top bag, and pour in half the marinade. Reserve the rest for basting.
- 3. Marinate 15–30 minutes at room temperature or up to 8 hours in the fridge.
- 4. Heat grill or grill pan over medium-high and brush with olive oil.
- 5. Grill chicken 5–7 minutes per side, basting in the final minutes, until internal temperature reaches 165°F and the exterior is nicely charred.
- 6. Let rest briefly, then slice and serve with extra sauce.
Sarah’s Tips
- Use a meat thermometer to confirm the thighs reach 165°F for safe, juicy results.
Calories: 245 kcal |
Carbs: 19 g |
Protein: 23 g |
Fat: 9 g
Nutrition info is an estimate and will vary by ingredients and portions used.