Honey Mustard Chicken Marinade (Grill or Bake)
Honey mustard chicken is an easy, flavorful chicken recipe made with simple pantry ingredients like Dijon mustard, honey, garlic, and olive oil. It creates juicy, tender chicken with a sweet and tangy glaze that tastes just like a restaurant-style meal.
I’m always surprised at how tender and juicy chicken turns out with this honey mustard chicken marinade. It’s made with just a handful of simple pantry ingredients, most of which I already have in my kitchen.
This is my go-to easy chicken marinade for a quick weeknight dinner that delivers bold flavor without any extra effort.
We already love honey mustard sauce as a dip for chicken tenders and chicken nuggets, so it only made sense to turn it into a full recipe. This honey Dijon chicken is packed with sweet and tangy flavor, yet it’s incredibly simple to make. It’s the perfect honey mustard marinade for chicken that works all year round.
I usually make it as an oven baked honey mustard chicken, but during the summer I switch to grilled honey mustard chicken, both turn out juicy, flavorful, and so satisfying.
If you love easy chicken marinades like this, check out my Ultimate Chicken Marinade Guide for other delicious recipes.
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Why This Honey Mustard Chicken Works
This honey mustard chicken works because it balances all the flavors in a really simple way. The honey adds sweetness, the Dijon mustard brings that sharp tang, and the garlic and vinegar round everything out so it doesn’t taste heavy.
The marinade helps tenderize the chicken while it sits, which is what makes it so juicy after cooking. Whether you bake it or grill it, the flavor holds up really well and turns into a light glaze as it cooks.
Ingredients
The best part about this recipe is that you can basically find all of the ingredients in your pantry already. It’s really that simple! For the full list of ingredients and amounts, scroll down to the bottom and follow the recipe card.
- Boneless Skinless Chicken Breast
- Dijon Mustard
- Honey
- Olive Oil
- Apple Cider Vinegar
- Fresh Garlic
- Fresh Chopped Rosemary
- Lemon Zest
- Seasonings: Salt, Smoked Paprika, Black Pepper, Optional Red Chili Flakes
See recipe card for quantities…
Instructions
You can cook this chicken on the grill or in the oven, just like I show in my Ultimate Chicken Marinade Guide.
1. Prepare the Chicken:
- Butterfly the chicken breasts by slicing them horizontally so they are an even thickness.
2. Make the Marinade:
- In a bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic, rosemary, lemon zest, salt, smoked paprika, and black pepper until smooth.
3. Marinate the Chicken:
- Place the chicken in a shallow dish or bag. Pour the marinade over the chicken and turn to coat well. Cover and refrigerate for 30 minutes to 4 hours.
4. Cook the Chicken:
- Oven Method. Preheat oven to 400°F. Place the chicken on a lined baking sheet and bake 18–20 minutes, or until the internal temperature reaches 165°F.
- Grill. Prep and Preheat the Grill. Make sure the grates are clean and heat your grill to about 400°F. Place the chicken on the hot grill and cook for about 6 minutes per side, or until the internal temperature reaches 165°F.
5. Rest and Serve:
- Let the chicken rest for 5 minutes before slicing. Serve with extra sauce if desired.
Scroll all the way down for the full recipe card!
How to Use This Honey Mustard Marinade
This marinade isn’t just for chicken breasts, you can use it in a few different ways depending on what you’re cooking. It works really well with:
- Chicken Breasts
- Chicken Thighs
- Chicken Drumsticks
- Chicken Skewers
You can also use it as a quick sauce by brushing it on while cooking or drizzling a little over the chicken before serving for extra flavor.
Substitutions
- Boneless Skinless Chicken Breast: Chicken thighs, chicken tenders, or turkey breast. You can also use pre-cooked or rotisserie chicken (skip marinating and use as a sauce instead).
- Dijon Mustard: Yellow mustard for a stronger, classic taste, whole grain mustard for texture, or spicy brown mustard for a deeper flavor.
- Honey: Maple syrup, agave, or brown sugar. You can also use hot honey for a slight kick.
- Olive Oil: Avocado oil, vegetable oil, or melted butter.
- Apple Cider Vinegar: Use red wine vinegar, white wine vinegar, or fresh lemon juice.
- Fresh Garlic: Garlic powder (¼ teaspoon per clove), or pre-minced garlic.
- Fresh Chopped Rosemary: Dried rosemary (use less), thyme, oregano, or Italian seasoning.
- Lemon Zest: Orange zest, a squeeze of lemon juice, or simply leave it out for a more classic flavor.
Equipment
- Mixing Bowl
- Whisk or Fork
- Baking Tray or Grill Pan
- Cutting Board and Knife
- Measuring Cups & Spoons
- Airtight Container or Ziplock Bag
- Meat Thermometer (optional)
Recipe Tips
Storage
This honey mustard chicken is best enjoyed fresh, right after cooking when it’s at its juiciest. If you do have leftovers, store them in an airtight container and refrigerate within a couple of hours. It will keep well for up to 3 days.
To reheat, warm it gently in the oven at 350°F until heated through, or use the microwave if you’re short on time. Either way, the chicken stays tender, juicy, and full of flavor when reheated properly.
FAQ
How long should I marinate the chicken?
For best flavor, marinate the chicken for at least 30 minutes. If you have more time, letting it sit for 2–4 hours really helps the flavors soak in. I wouldn’t go much longer than that, as the acidity can start to change the texture of the chicken. For more information on chicken marinating times, check out my Ultimate Chicken Marinade Guide so your chicken turns out juicy every time.
Can I freeze this marinade?
Yes! You can freeze the marinade on its own or with the chicken already coated. I like to add everything to a freezer bag and freeze it flat. When you’re ready to use it, let it thaw in the fridge overnight.
Can I cook this in the air fryer?
Yes, this works really well in the air fryer. Cook the chicken at 350°F for about 12–15 minutes, flipping halfway through, until fully cooked and slightly golden on the outside.
Can I use boneless chicken thighs?
Absolutely. Chicken thighs are a great option and tend to stay even more juicy. You may need to cook them a few minutes longer depending on their size, but the marinade works perfectly with both breasts and thighs.
Related
If you like sweet and tangy flavors, you’ll love my Juicy Air Fryer Chicken Shawarma for something bold and savory. Or try my other chicken recipes:
Variations
You can easily adjust this honey mustard chicken to suit your taste. Here are some of my favorite variations that I like to rotate between:
1. Spicy Honey Mustard Chicken: just add extra chili flakes or a little hot sauce
2. Creamy Version: just mix in a spoon of Greek yogurt or mayo for a richer sauce
3. Maple Mustard Chicken: just swap honey for maple syrup for a deeper sweetness
Pairing
I love to pair this recipe alongside roasted or steamed vegetable like broccoli, green beans, or asparagus for a light, healthy option. Serve this with rice or pasta for an easy dinner idea. I also love slicing the chicken and tossing it over a fresh salad or into a wrap for lunch the next day.
This honey mustard chicken pairs really well with simple sides like rice or vegetables, or other easy chicken recipes like my honey garlic chicken and paprika chicken marinade for a full weeknight dinner rotation.
Honey Mustard Chicken Marinade (Grill or Bake)
Ingredients
- 1 pound boneless, skinless chicken breast
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1½ tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 garlic clove finely minced
- ½ tsp chopped fresh rosemary
- ½ tsp lemon zest
- ¼ tsp salt
- ¼ tsp smoked paprika
- ¼ tsp ground black pepper
- ¼ tsp red chili flakes optional
Instructions
- Butterfly the chicken breasts by slicing them horizontally so they are an even thickness.
- In a bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic, rosemary, lemon zest, salt, smoked paprika, and black pepper until smooth.
- Place the chicken in a shallow dish or bag. Pour the marinade over the chicken and turn to coat well. Cover and refrigerate for 30 minutes to 4 hours.
- Preheat oven to 400°F. Place the chicken on a lined baking sheet and bake 18–20 minutes, or until the internal temperature reaches 165°F.
- Optional: Broil for 2–3 minutes at the end for a deeper golden color.
- Let the chicken rest for 5 minutes before slicing. Serve with extra sauce if desired.
Notes
Food Safety
- Don’t leave chicken or marinade out for more than 1–2 hours.
- Cook chicken to 74°C (165°F) using a Meat Thermometer.
- Don’t reuse raw marinade unless boiled first.
- Wash hands, knives, and cutting boards after handling raw chicken.
Follow safe storage and handling tips from USDA
