Honey Mustard Grilled Chicken

Honey Mustard Grilled Chicken is a summer favorite! The chicken breasts are tender and juicy and marinated in the most flavorful honey mustard marinade.

You can serve honey mustard grilled chicken as the main with a side of veggies and air fryer parmesan potatoes, a white bean salad, on top of a leafy green salad, or in a sandwich or wrap.

Jump to:

• Ingredients You'll Need:
• How to Grill Chicken Breasts
• Grilling: Direct vs Indirect Heat
• Recipe Tips!
• Related Recipes
• Recipe
• Reviews

Ingredients You'll Need:

You just need some staple ingredients to make the easy grilled chicken breast marinade. Here's what you need:

• Chicken Breasts - Use boneless, skinless breasts. It's up to you on the size - you can even use thin sliced breasts.
• Whole Grain Mustard
• Dijon Mustard
• Honey
• Olive Oil
• Spices: Salt, Pepper, Garlic Powder

How to Grill Chicken Breasts

To grill chicken breasts, after you have marinated your chicken get your grill preheating. Get your grill set up for direct heat cooking (direct heat means the food goes over the flames). Heat your grill to medium-high (450-500 degrees F). Once the grill is preheated, add your chicken breasts, close the lid, and cook for 4-5 minutes per side.

The cook time will vary greatly depending on how thick or thin your breasts are. You'll know the chicken is ready to flip when it releases easily. If it’s sticking to the grill, that means the chicken doesn’t have a good sear and isn’t ready to flip. The goal is to only flip the chicken once - this gives you the best grill marks!

I recommend letting grilled chicken rest for about 5 minutes before slicing. This results in juicy and moist chicken breasts as the juices have time to redistribute.

Grilling: Direct vs Indirect Heat

What does it mean when a grilling recipe says "direct heat" or "indirect heat"? When a recipe says to set up your grill for 'zone grilling' that means you should have both a direct and indirect heat zone.

• Direct Heat - This means the the cooking is done directly over the flame. Direct heat is best when you want good grill marks and a nice char. It's higher heat than indirect
• Indirect Heat - This means that the cooking is done next to the flame. Indirect heat is best for cooking food lower and slower. For chicken, it's a good option if your chicken is well browned on the outside from the direct heat, but not cooked yet in the middle (this happens with really thick chicken breasts). You can move the seared chicken to the indirect side of the grill to finish cooking without burning the outside.

Recipe Tips!

Making Honey Mustard Grilled Chicken is super easy, but check out my tips for the best results!

• Discard Excess Marinade - After marinating the chicken and placing the chicken breasts on the grill, you need to discard the leftover marinade in the bowl. If you want to brush extra on the chicken, you need to set aside a little marinade before adding the raw chicken.
• Pound the Chicken - No matter how big your chicken breasts, I recommend pounding the chicken with a meat mallet (or a rolling pin) so that the breasts are an even thickness. I like to place the chicken on a cutting board and then laying a piece of plastic wrap over to keep the chicken juices from flying everywhere.
• Substitute Chicken Thighs - You can swap in boneless, skinless chicken thighs for the breasts. The cook time may vary, so use the internal temperature (165 degrees F) to gauge when the chicken is cooked.

Related Recipes

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