Honey Mustard Grilled Chicken Thighs (35 Mins + Marinading Time)

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Honey mustard grilled chicken thighs are a flavorful and juicy dish that combines the sweetness of honey with the tang of mustard for a perfect balance of flavors.

The marinade helps to tenderize the chicken, while grilling adds a delicious smoky char.

This recipe is perfect for a family barbecue or an easy weeknight dinner and is always a hit with even the pickiest of crowds!

  • Prep Time: 20 minutes + marinading time
  • Cook Time: 12-15 minutes
  • Total Time: 32-35 minutes + marinading time
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the chicken thighs:

  • 8 boneless, skinless chicken thighs
  • Salt and pepper, to taste

For the marinade:

  • 1/4 cup Dijon mustard
  • 1/4 cup whole grain mustard
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the honey mustard marinade (5 minutes):
    • In a medium bowl, whisk together the Dijon mustard, whole grain mustard, honey, apple cider vinegar, olive oil, minced garlic, smoked paprika, salt, and black pepper until well combined.
  2. Marinate the chicken thighs (30 minutes to 8 hours):
    • Place the chicken thighs in a large resealable plastic bag or a shallow dish.
    • Pour the honey mustard marinade over the chicken, making sure each piece is well coated.
    • Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.
  3. Preheat the grill (10 minutes):
    • Preheat your grill to medium-high heat (about 375°F to 400°F or 190°C to 200°C).
    • Lightly oil the grill grates to prevent sticking.
  4. Grill the chicken thighs (12-15 minutes):
    • Remove the chicken thighs from the marinade, allowing any excess to drip off. Discard the remaining marinade.
    • Season the chicken thighs with a little salt and pepper.
    • Place the chicken thighs on the preheated grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred and cooked through.
  5. Rest and serve (5 minutes):
    • Remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.
    • Serve the honey mustard grilled chicken thighs hot, garnished with fresh herbs if desired.

Notes

For extra flavor, you can reserve a small portion of the marinade before adding it to the chicken and use it as a sauce or glaze during grilling.

These chicken thighs pair wonderfully with grilled vegetables, a fresh green salad, or roasted potatoes.

The combination of sweet, tangy, and smoky flavors makes this dish a hit at any meal. Enjoy your delicious dinner!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 12g
  • Sodium: 600mg
  • Fat: 18g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 22g
  • Cholesterol: 110mg

Pair this with...

Oven Fries

To start, grab a couple of good-sized spuds and slice them into wedges, not too thick or thin. Now, toss them in a mixing bowl with a drizzle of olive oil, a sprinkle of salt, and whatever seasonings you fancy - maybe some paprika, garlic powder, or even rosemary. Spread them out on a baking sheet, making sure they aren't crowded so they get crispy all around. Pop them into a preheated oven at 425°F (220°C). Give 'em about 25-30 minutes, but flip them halfway so they get golden brown on both sides. Once they're crispy outside and soft inside, they're done! Pull them out, let them cool just a smidge, and then dive in.

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

Green Beans with Almonds

Begin by trimming the ends of your fresh green beans. Bring a pot of water to a boil, toss in the beans, and blanch them for just a few minutes until they're bright green and slightly tender. Drain them and dunk in cold water to stop the cooking process and retain their vibrant color. On the side, toast some roughly chopped almonds in a dry skillet until they're golden and fragrant. In the same skillet, add a touch of olive oil or butter, and sauté the green beans briefly to warm them up. Toss in the toasted almonds, give everything a good stir, and season with a pinch of salt and pepper.

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