Grilled Honey Mustard Chicken

Grilled Honey Mustard Chicken is tender, juicy, and delicious!

Fresh herbs, sweet honey, tangy mustard, and the zip from rice wine vinegar makes for the best chicken!

There is nothing better than a quick, easy marinade that takes ordinary chicken and makes your mouth go “Wow!” The flavors combinations just work!

I am convinced the secret to tender, juicy grilled chicken is the mayo. You cannot taste it at all. It just coats the chicken and provides a layer that never dries the chicken out! Juicy, tender, and moist, every single time.

Add fresh herbs and a few delicious flavors and you will have the perfect Grilled Honey Mustard Chicken! Pinky Promise.

What is fabulous about this meal? Well this chicken is perfect in so many ways. Pair this easy dish with maple dijon sweet potatoes or crispy smashed potatoes and a simple Cesar salad and your dinner is complete.

Looking for lower carb options? How about my coconut lime cauliflower rice with steamed green beans.

Need a quick lunch idea? This chicken is perfect for leftovers. Thinly slice the grilled honey mustard chicken over a beautiful salad. There is nothing better! Drizzle the left over dipping sauce mixed with a little ranch and I promise you will never regret eating another salad again!

I just love quick, simple staple ingredient recipes. Makes my life so easy. Plus I make the grilling instructions so simple, even I can do it. 🙂

Alright, let’s get this Grilled Honey Mustard Chicken party started! heehee

Step by step instructions

• In a mixing bowl, add mayo, mustard, honey, rice wine vinegar, parsley and thyme. Mix together and set aside.

• Place chicken on a piece of parchment paper. Add salt, pepper, onion powder and garlic powder to the chicken.

• Place chicken in a ziploc bag or bowl and pour marinade over the chicken. (Reserve 2 tablespoons of the marinade if you would like a dipping sauce.)

• Let the chicken marinate as long as possible. I love for it to marinate for 4-6 hours if possible. 8 hours is perfect if you have the time!
• Remove chicken from the fridge and heat grill to 350 degrees. Place chicken on the grill. Pour leftover marinade on the chicken. Grill for 7 minutes per side.

• This is where a meat thermometer comes in handy. We tend to use thinner chicken breast, chicken thighs, and chicken tenders in our house. If you are using thick pieces of chicken you might need to adjust your cooking times. Make sure the internal temperature of your chicken is 165 degrees. Total grill time of 14 minutes for thinner style chicken. Serve warm!

Tips for success

• Do not forget to season your chicken. You need to season every “layer” of cooking!
• We are a dip sauce kind of family! I reserve 2 tablespoons of the marinade (before I pour it over the chicken) and add it to our favorite ranch dressing or sour cream. I mix it all together and drizzle over the top of the chicken.
• This dipping sauce is also perfect to drizzle on top of grilled veggies. Check out “What to serve with grilled chicken” section for directions.
• Forgot to reserve some of the marinade? No problem, take 1 tablespoon honey, 1 tablespoon of yellow mustard, and 1 teaspoon of rice wine vinegar and mix with about a 1/4 cup sour cream or favorite ranch dressing. Stir together.
• Remember, if you are using thick pieces of chicken breasts or thighs, use your meat thermometer to double check that internal temp. Chicken needs to be at 165 degrees.

What to serve with grilled chicken

I find that when we are grilling chicken outside, I love to throw veggies on the grill and just make everything so simple. It takes no time, the grill is already fired up and then there is less mess in the kitchen.

I mean that’s brilliant, right? Fantastic dinner, little to no prep time and a healthy and delicious meal! Done, done, and done! Here is my favorite way to add fresh vegetables to the grill.

• First slice and chop your vegetables into big pieces. I love to use red peppers, green peppers, squash, zucchini, onions, and avocados.
• Next use a cooking spray and slightly spray your veggies. Sprinkle your favorite seasoning down on top. Don’t be scared, coat those veggies.

• Here is one our of favorites seasonings. Just find something that you like. This Peppercorn Ranch is delish!

• Once I do my final flip of the chicken I add the veggies to the grill. Pepper, onions, squash and zucchini take about 7-10 minutes. Flip the veggies halfway through. We want that nice char on both sides.
• The avocados take about 3-4 minutes. I like to flip them halfway through also. Same concept, we want those grill marks on both sides.
• That’s it! So simple and so easy. Talk about a healthy, low carb meal.

How to store and reheat leftovers

Store leftovers covered in the fridge for up to 4 days.

REHEATING INSTRUCTIONS

Microwave: Place chicken on a microwave safe plate. Heat for 60-90 seconds or until nice and warm all the way through.

Stovetop: (Preferred Method) Place chicken in a skillet on medium heat. Reheat for about 5 minutes or until the chicken is nice and warm all the way through.

I hope you have enjoyed my version of Grilled Honey Mustard Chicken. If you have tried this recipe, please a comment and review.

Please check out some of my other easy meal options.

• Homey Lime Chicken
• Sheet Pan Ranch Chicken
• Mexican Chicken