Best Grilled Honey Mustard Chicken Breast | Easy, Juicy Meal

If you’re craving a juicy, flavor-packed dinner that’s simple enough for a weeknight but special enough for guests, Grilled Honey Mustard Chicken Breast is your answer. The sweet tang of honey and mustard caramelizes beautifully on the grill, turning everyday chicken into something a little magical. Expect golden grill marks, a glossy glaze, and meat that’s tender and full of bright, balanced flavor. This is the kind of recipe that makes you feel calm and confident in the kitchen—and at the grill—because every step is straightforward and forgiving.

You’ll get a zesty marinade that doubles as a sauce (with a safe, reserved portion), clear timing cues, and plenty of tips so you can grill like a pro. Whether you’re feeding family, cooking for two, or prepping a lean and tasty meal for the week, this dish checks every box. Let’s make something delicious together.

What Makes This Grilled Honey Mustard Chicken Breast Irresistible

This chicken brings a balanced harmony of sweet, tangy, and savory flavors to the table, with a lightly smoky finish from the grill. The honey creates a gorgeous glaze, while Dijon mustard adds gentle heat and complexity. A touch of lemon or vinegar brightens each bite, and fresh herbs make everything smell (and taste) extra inviting. You’ll love that it’s quick to prep, flexible with sides, and easy to scale up for a crowd. Best of all, the method ensures juicy chicken every time—no dry, stringy bites here.

What You’ll Need: Ingredients for Grilled Honey Mustard Chicken Breast

• 4 boneless, skinless chicken breasts (about 6–7 oz each) – The star of the dish; choose similarly sized pieces for even cooking.
• 1/4 cup honey – Adds sweetness and helps the glaze caramelize beautifully on the grill.
• 3 tablespoons Dijon mustard – Provides tang and a little heat; the backbone of the honey-mustard flavor.
• 1 tablespoon whole-grain mustard (optional) – Offers texture and a deeper mustard note.
• 2 tablespoons olive oil – Keeps the chicken moist and helps prevent sticking.
• 2 tablespoons lemon juice or apple cider vinegar – Brightens and tenderizes, balancing the honey’s sweetness.
• 2–3 garlic cloves, minced – Brings aromatic depth and savory bite.
• 1 teaspoon smoked paprika – Adds subtle smokiness and a warm color.
• 1 teaspoon kosher salt – Highlights the flavors and seasons the meat throughout.
• 1/2 teaspoon black pepper – Gives gentle heat and complexity.
• 1 teaspoon fresh thyme or rosemary, chopped (optional) – Offers herbaceous aroma and a fresh finish.
• 1 teaspoon low-sodium soy sauce or tamari (optional) – Adds umami depth to the marinade.
• Neutral oil, for the grill grates – Helps achieve clean grill marks and easy release.
• Lemon wedges and chopped parsley, for serving (optional) – A bright, fresh finish that lifts every bite.

How to Make Grilled Honey Mustard Chicken Breast, Step by Step

1. Flatten the chicken for even cooking. Place each breast between two sheets of parchment or plastic and gently pound the thick end until the piece is an even 3/4–1 inch thickness. This prevents dry edges and undercooked centers.
2. Whisk the marinade. In a bowl, combine honey, Dijon, whole-grain mustard (if using), olive oil, lemon juice or vinegar, garlic, smoked paprika, salt, pepper, herbs, and soy sauce (if using). Taste and adjust; it should be tangy with a pleasant sweetness.
3. Reserve a portion for glazing and serving. Set aside about 1/3 cup of the marinade in a clean bowl. Do not let this reserved sauce touch raw chicken—you’ll use it for basting during the final minutes and as a finishing sauce at the table.
4. Marinate the chicken. Add the chicken to the remaining marinade, turning to coat well. Cover and refrigerate for at least 30 minutes and up to 4 hours. The flavor will deepen and the meat will become more tender.
5. Preheat the grill. Heat your gas or charcoal grill to medium-high (about 400–450°F/205–230°C). Clean and oil the grates. Hot, clean grates mean better sear and less sticking.
6. Pat dry and season lightly. Remove the chicken from the marinade, letting excess drip off. Pat gently with paper towels so the surface isn’t dripping; this helps searing. Sprinkle with a tiny pinch of salt if desired.
7. Grill the first side. Place the chicken on the grill and close the lid. Cook for 5–7 minutes without moving it so it can develop grill marks and a light crust.
8. Flip and finish cooking. Turn the chicken and cook for another 5–7 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). Carryover heat will bring it up to 165°F (74°C) during resting.
9. Baste near the end. During the final 2–3 minutes, brush the chicken with some of the reserved sauce. This timing helps prevent burning, since honey can caramelize quickly.
10. Rest and serve. Transfer the chicken to a plate, tent loosely with foil, and rest for 5–10 minutes. Serve with a final drizzle of the reserved sauce, a squeeze of lemon, and a sprinkle of parsley if you like.

Prep and Cook Times at a Glance

• Active prep time: 15 minutes (pounding, mixing, and marinating)
• Marinating time: 30 minutes to 4 hours (longer equals more flavor)
• Grill time: 10–14 minutes total, depending on thickness
• Rest time: 5–10 minutes
• Total time: About 1 hour with a 30-minute marinade, or up to 2–4 hours if you marinate longer
• Servings: 4

You’ll know the chicken is ready when it reaches an internal temperature of 165°F (74°C) after resting. A quick-read thermometer is your best friend for perfectly cooked, juicy chicken.

Pro Tips for the Best Results

• Pound to even thickness. Uniform pieces cook evenly and stay juicier. Aim for 3/4–1 inch.
• Go for two-zone grilling if possible. Keep one side hotter for searing and one cooler to finish cooking without flare-ups.
• Reserve, don’t reuse. Always set aside clean marinade for basting and serving. If you’d like to use marinade that touched raw chicken, boil it for at least 3 minutes to make it safe.
• Brush at the end. Honey can burn if applied too early. Baste during the last few minutes for glossy, caramelized flavor without scorching.
• Let it rest. A short rest allows juices to redistribute, resulting in moist, tender slices.
• Slice against the grain. This simple step makes every bite tender and satisfying.
• Customize the sweetness. If you prefer less sweet, reduce honey to 3 tablespoons and add an extra teaspoon of lemon juice or vinegar.
• Try thighs for extra juiciness. Boneless thighs handle high heat beautifully and are very forgiving on the grill.
• Make it a meal prep staple. Grill extra chicken and use leftovers in salads, wraps, or grain bowls throughout the week.

Nutrition at a Glance

Approximate nutrition per serving (1 of 4 servings), including marinade and sauce used as directed:

• Calories: ~395
• Protein: ~45 g
• Carbohydrates: ~18 g
• Sugars: ~16 g
• Fat: ~13 g
• Saturated Fat: ~2 g
• Sodium: ~650 mg (varies based on salt and soy sauce)
• Fiber: ~0 g
• Cholesterol: ~140 mg

These numbers are estimates and will vary based on the size of the chicken breasts, the exact amount of marinade that adheres, and ingredient brands.

Your Questions, Answered

Can I bake or pan-sear instead of grilling?

Absolutely. To bake, roast at 425°F (220°C) for 16–22 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). For pan-searing, cook over medium-high heat 5–7 minutes per side in a lightly oiled skillet, then reduce heat if needed to finish. Baste with reserved sauce during the last couple of minutes.

How long can I marinate the chicken?

Thirty minutes is the minimum for flavor, and up to 4 hours is ideal. Longer than that can affect texture due to the acid. If you need more time, mix the marinade without acid and add the lemon juice or vinegar 30–60 minutes before grilling.

Will this work with chicken thighs?

Yes—boneless, skinless thighs are great on the grill. Cook over medium-high heat for 4–6 minutes per side, basting at the end, until they reach 175°F (79°C). Thighs are naturally juicy and very forgiving.

A Parting Note

There’s something wonderfully satisfying about serving grilled chicken that’s both simple and extraordinary. With a few pantry staples and a little care at the grill, you’ll turn plain chicken breasts into a dish that feels sunny, generous, and crowd-pleasing. Share it on a busy weeknight, bring it to a weekend cookout, or tuck leftovers into tomorrow’s lunch—you can’t go wrong. Here’s to cooking with confidence, eating with joy, and gathering the people you love around a plate of something delicious.