This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Easy and delicious Grilled Honey Mustard Chicken Breasts made with pantry staples! Great for BBQs, meal prep, or weeknight meals! 🍯🍽️
Pin this now to find it later
Pin ItHoney Mustard Chicken
If you ask my family, there is no such thing as too much grilled chicken during the summer. One of our favorite meals lately has been this honey mustard chicken. It’s simple, flavorful, and perfect for those busy nights when you want something fast but still homemade.
I started making this honey mustard chicken recipe on a whim one weeknight when I needed to use up a few chicken breasts and had just a bit of mustard and honey left in the fridge. Turns out, that combo is magic on the grill. Now it’s in regular rotation, especially when I want something that feels a little more special without being a lot of work.
Whether you’re feeding a crowd or just planning leftovers for salads and sandwiches, this honey mustard chicken on the grill always hits the spot.
⭐ Why You’ll Love This Recipe
- Made with pantry staples
- Great for meal prep
- Pairs well with salads, veggies, or pasta
- The honey mustard marinade keeps the chicken juicy and flavorful
- A go-to option for grilling season
🛒 Ingredients & Substitutions
- chicken breasts – substitute with boneless thighs if preferred
- garlic powder – onion powder also works
- celery salt – regular salt is fine, but celery salt adds extra flavor
- lemon pepper – substitute with black pepper plus a little lemon juice
- celery seeds – optional, or use fennel seeds for a different twist
- Dijon mustard – yellow mustard can be used for a milder taste
- honey – maple syrup, or agave are good alternatives
✨ Variations
- Add a splash of lemon juice or apple cider vinegar for extra brightness
- Use whole grain mustard instead of Dijon for more texture
- Try adding fresh herbs like thyme or rosemary to the marinade
Would you like to save this?
We'll email this post to you, so you can come back to it later!
🔥 Tips
- Trim thick chicken breasts for even cooking
- Marinate for at least 30 minutes, but not longer than 2 hours
- Use a meat thermometer to ensure chicken reaches 165°F
- Let it rest before slicing to keep it juicy
❓ FAQs
Yes! It works great with pork chops and boneless turkey breasts, too.
Nope – it mellows out and blends beautifully with the honey and spices.
Slice and add to Caesar salads, wraps, quesadillas, or even pasta.
Yes, marinate the chicken and keep it in the fridge for up to 2 hours before grilling.
Absolutely. Cooked honey mustard chicken stores well and reheats easily.
🍽️ Other Recipes You May Enjoy
Main Dish
Grilled Tahini Chicken
Main Dish
Grilled Margarita Chicken Breasts
Chicken and Turkey
Grilled Chicken Marinade
Main Dish
Grilled Pesto Chicken
Grilled Honey Mustard Chicken Breasts
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
- paper towels
- grill-safe thermometer
Ingredients
- 6 chicken breasts, boneless, skinless (about 3½ pounds)
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- ½ teaspoon lemon pepper
- ½ teaspoon celery seeds
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
Instructions
- Pat the chicken breasts dry and place them on a tray.
- Optional: Trim thick or uneven areas of the chicken for more uniform cooking. Save trimmed pieces for salads, sandwiches, or another marinade.
- In a small bowl, combine garlic powder, celery salt, lemon pepper, and celery seeds.
- Rub the spice blend evenly over both sides of the chicken. Press lightly to help it stick.
- In another bowl, stir together Dijon mustard and honey until smooth.
- Coat the chicken breasts in the honey mustard mixture. Cover and refrigerate for 30 minutes to 2 hours.
- Preheat the grill to 400°F for direct heat.
- Grill the chicken for 6 minutes per side or until the internal temperature reaches 165°F.
- Remove from the grill and let rest for 2 to 3 minutes before serving.
Notes
🥡 STORAGE
Store leftovers in an airtight container in the fridge for up to 4 days.♨️ REHEATING
- Microwave: Reheat sliced chicken on a microwave-safe plate at 50% power in 30-second bursts until warmed through.
- Skillet: Warm in a lightly oiled skillet over medium heat for 3-4 minutes per side.
- Oven: Preheat to 325°F. Place chicken in a baking dish, cover with foil, and heat for 10-15 minutes.
- Air Fryer: Heat at 350°F for 4-6 minutes, flipping once, until heated through.
❄️ FREEZING
Freeze cooked and cooled chicken in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.💡 TIPS FOR BEST RESULTS
- Trim chicken for even cooking.
- Marinate for at least 30 minutes for better flavor.
- Don’t skip resting the meat after grilling – it helps lock in juices.
🍳 ALTERNATE COOKING METHODS
- Oven: Bake at 400°F for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F.
- Air Fryer: Cook at 375°F for 18-20 minutes, flipping halfway through.
- Stovetop: Heat a skillet over medium heat with a small amount of oil. Cook chicken breasts for 5-6 minutes per side, or until cooked through.
- Broiler: Place chicken on a foil-lined baking sheet. Broil 4-5 inches from the heat source for 5-6 minutes per side, watching closely to avoid burning.
♻️ LEFTOVERS
Use leftover chicken in salads, wraps, sandwiches, pasta, or quesadillas.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
