Make this simple and delicious Honey Mustard Chicken Marinade for sweet, tangy, and juicy chicken that's perfect to pair with baked or grilled chicken thighs. It's packed with flavor and a great way to transform your weekly boring chicken recipe.
If you're craving more delicious chicken thigh recipes, then be sure to make some Cast Iron Chicken Thighs with Potatoes or Carrots or One Pot Chicken and Rice.
Chicken is a protein that's on weekly rotation for meals in my home. It's filling and versatile enough to use in many dishes. It's also the perfect way to get creative and play around with different flavor combinations. Like sweet honey and tangy mustard.
Honey and mustard paired together is such a great combination of flavors. Sweet, tangy, savory, and so delicious. Especially when you add it to your weeknight baked chicken.
Let's get started!
Honey Mustard Chicken Ingredients
- Chicken Thighs - I prefer using boneless skinless chicken thighs but feel free to use bone-in skin-on chicken thighs. Chicken wings and drumsticks are also great options. If you want to use boneless chicken breasts instead, keep in mind that you may have to adjust the cooking time.
- Honey - Add sweetness to the chicken and helps to make the marinade sticky. I do not recommend substituting this ingredient as it's the main component of the recipe.
- Dijon Mustard - Provides a depth of flavor that's sharp and tangy with a bit of spice. Use classic Dijon mustard.
- Grainy Mustard - Any whole grain mustard that you prefer can be used. Provides a nice earthy and slightly bitter flavor that balances the honey mustard sauce.
- Olive Oil - Adds fat and moisture to the chicken, use your favorite or any that you have on hand.
- Garlic - Freshly minced garlic gives the chicken an intense pungent flavor. Use a little more if you want!
- Lemon Juice - Tart and slightly tangy acid addition to the season that helps to make the chicken tender and juicy.
- Fresh Thyme - Minty and slightly citrus flavor, be sure to use freshly chopped thyme and not ground or dried.
- Salt & Ground Black Pepper - Seasons the chicken and helps to bring out the other ingredient flavors and prevents the overall dish from tasting flat and bland.
- Option Heat! - Add a little heat and spicy flavor to this simple marinade by adding some crushed red pepper flakes, cayenne pepper, or hot sauce.
See the recipe card below for exact ingredient quantities and full instructions.
How to Make Honey Mustard Chicken Marinade
Step 1- To a large mixing bowl, baking dish, or plastic storage bag, add the honey, dijon mustard, grainy mustard, olive oil, minced fresh garlic, lemon juice, thyme, salt, and ground black pepper. Whisk to combine all of the ingredients together.
Step 2 - Add the raw chicken and stir to fully combine and coat all of the chicken in the marinade.
Step 3 - Cover the bowl with plastic wrap or seal the bag and place it into the refrigerator for 30 minutes up to 4 hours. This allows the flavors time to come together and marinate the chicken thighs.
How to Bake the Chicken
Baking. Preheat the oven to 375 degrees F. Lightly spray an 8x8-inch baking dish with cooking spray or line it with parchment paper. Transfer the marinated chicken to the baking dish. If you want to drizzle the marinade over the chicken you can, this is completely optional.
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Place the chicken into the oven to bake for about 25-30 minutes, or until the internal temperature reaches 165 degrees F.
Carefully remove the baked chicken from the oven. Allow it time to rest from about 5 to 10 minutes before serving. Pair it with cooked rice, mashed potatoes, or roasted broccoli. Enjoy!
How to Grill the Chicken
Grilling. Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade, shaking off any excess, and discard the remaining marinade.
Place the chicken on the hot grill and grill for about 6-8 minutes per side, or until it's cooked and reaches the internal temperature of 165 degrees F. Keep in mind cooking times may vary depending on the thickness of the chicken thighs.
Carefully remove the grilled chicken from the grill and let it rest for 5-10 minutes before serving.
Storage Tips
Storage. If you have any leftover chicken, allow it to cool to room temperature before storing. Place it in an airtight container or storage bag and place it into the refrigerator for 3 to 4 days.
Reheating. When you're ready to serve the chicken again, reheat it in the oven at 300 degrees F. until warm. You may also reheat it in the microwave or air fryer for a quicker option.
Freezing. Store cooked leftovers in a freezer-safe container or freezer bag and store them in the freezer for 1 to 2 months. Uncooked chicken can also be frozen. Place the marinated chicken in a freezer bag along with the marinade and place it in the freezer for up to 3 months. When ready to prepare cooked or uncooked chicken, transfer it to the refrigerator and allow it to thaw overnight before reheating or cooking.
Want More Easy Chicken Recipes? Try These:
- Chicken Nuggets and Fries
- One Pot Chicken and Rice
- Cast Iron Chicken Thighs
- Easy Homemade Chicken Pot Pie Recipe
- Chicken and Broccoli Casserole
- Cast Iron Chicken Breast
- Hibachi Chicken
- Cheesy Chicken Enchilada Pasta
- Baked Lemon Pepper Chicken Thighs
Have any comments, questions, or other delicious ideas and ways to enjoy this Honey Mustard Baked Chicken? Please share them in the comments below!
📖 Recipe
Honey Mustard Chicken Marinade
Ingredients
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 tablespoons grainy mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper (optional)
- 2 pounds boneless skinless chicken thighs
Instructions
- To a large mixing bowl, baking dish, or plastic storage bag, add the ¼ cup honey, ¼ cup dijon mustard, 2 tablespoons grainy mustard, 2 tablespoons olive oil, 2 cloves fresh minced garlic, 1 tablespoon lemon juice, 1 teaspoon freshly chopped thyme, ½ teaspoon salt, and ½ teaspoon ground black pepper.
- Whisk to combine all of the ingredients together.
- Add the 2 pounds chicken thighs and stir to fully combine and coat all of the chicken in the marinade.
- Cover the bowl with plastic wrap or seal the bag and place it into the refrigerator for 30 minutes up to 4 hours. This allows the flavors time to come together and marinate the chicken thighs.
- Baking. Preheat the oven to 375 degrees F. Lightly spray an 8x8-inch baking dish with cooking spray or line it with parchment paper. Transfer the marinated chicken to the baking dish. If you want to drizzle the marinade over the chicken you can, this is completely optional.
- Place the chicken into the oven to bake for about 25-30 minutes, or until the internal temperature reaches 165 degrees F.
- Grilling. Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade, shaking off any excess, and discard the remaining marinade.
- Place the chicken on the hot grill and grill for about 6-8 minutes per side, or until it's cooked and reaches the internal temperature of 165 degrees F.
- Keep in mind cooking times may vary depending on the thickness of the chicken thighs.
- Carefully remove the cooked chicken from the oven or grill. Allow it time to rest from about 5 to 10 minutes before serving. Pair it with cooked rice, mashed potatoes, or roasted broccoli. Enjoy!
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