These honey mustard grilled chicken thighs are one of my go-to meals when I want something easy but packed with flavor. They’re juicy, tender, and have the perfect sweet and tangy glaze that caramelizes beautifully on the grill—or even a grill pan if I’m cooking indoors. I love making them in the summer, but honestly, they’re just as good for a cozy weeknight dinner or a quick weekend cookout.
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Honey Mustard Grilled Chicken Recipe
It might sound simple, but some saucy, juicy chicken thighs are one of my all-time favorite meals. Whether it’s my honey garlic chicken thighs or these honey mustard ones, I’m always happy to have them on my plate. If you’re all about bold flavor without a ton of effort, you’re gonna love this one too. The marinade doubles as a glaze, and comes together with just 7 ingredients you probably already have at home. It’s sweet, tangy, a little smoky from the grill, and perfect for meal prep or an easy dinner.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
In a small bowl, whisk together salt, black pepper, honey, whole grain mustard, and garlic cloves.
Step 2
Pat the chicken thighs dry using a paper towel. Then, add them to a bowl or zip-top bag with half the marinade. Reserve the rest. Let sit for 15–30 minutes at room temperature, or refrigerate for up to 8 hours.
Step 3
Heat your grill or grill pan over medium-high heat. Brush with olive oil to prevent sticking. Grill the chicken thighs for 5–7 minutes per side, brushing with the reserved marinade in the last few minutes. Cook until lightly charred and 165°F internally. Let the chicken rest a few minutes, then slice and serve with extra sauce on the side.
Sarah's Top Tips
- If you like your thighs on the crisper side, let any excess marinade drip off before adding it to the grill. Too much sauce can cause steaming instead of searing, which means less caramelization and char.
- Always let your chicken rest before serving. This helps the juices redistribute so every bite stays moist and flavorful, not dry.
- If you’re using a grill pan inside, be sure your vent hood is on and a window is cracked. The honey will caramelize, and it can get a bit smoky.
Serving Suggestions
We love slicing these honey mustard chicken thighs and piling them onto a sandwich with crispy steak fries on the side. Try them over a simple arugula salad for a quick lunch, or serve them with a potato and green bean salad for an easy summer dinner that feels a little special. Just like my other chicken thigh recipes, they play well with just about any side you’re craving.
Storage & Reheating
Fridge: Store any leftovers in an airtight container in the fridge for up to 4 days. They reheat great for lunches or quick dinners.
Freezer: You can freeze the cooked chicken in a zip-top bag for up to 2 months.
Reheating: When you're ready to eat, reheat gently in a skillet over low heat or pop it in the microwave with a splash of water to keep it from drying out.
More Easy Chicken Recipes to Try
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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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
- Whisk together salt, pepper, honey, mustard, and garlic.½ teaspoon salt, ½ teaspoon black pepper, ¼ cup honey, ⅓ cup whole grain mustard, 2 garlic cloves
- Pat chicken dry, place in a shallow bowl or ziplock bag, and pour in half the marinade. Reserve the rest for basting.4 boneless
- Marinate for 15–30 minutes at room temperature (or up to 8 hours in the fridge).
- Heat grill or grill pan over medium-high heat. Brush with olive oil.1 tablespoon olive oil
- Grill chicken for 5–7 minutes per side, basting during the final minutes, until nicely charred and 165°F internally.
- Let rest briefly, then slice and serve with extra sauce.
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Sarah's Tips
- Use a meat thermometer to check that the internal temperature of the chicken thighs has reached 165°F.
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