Grilled Honey-Mustard Chicken Thighs

If you’re craving juicy, flavor-packed chicken that delivers big taste with minimal effort, these Grilled Honey-Mustard Chicken Thighs are exactly what you need. This recipe layers tangy Dijon, warm honey, and smoky grill char for a perfect balance of sweet and savory. Whether you’re planning a quick weeknight dinner or a weekend barbecue, this dish comes together with pantry staples and guarantees bold, crowd-pleasing flavor from the very first bite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick prep, huge payoff: Just whisk, marinate, grill — that’s it.
• Balanced flavors: Tangy Dijon, mellow honey, and a hint of smoke create the perfect harmony.
• Made for grilling season: Ideal for barbecues, cookouts, and casual outdoor dinners.
• Ultra-juicy every time: Chicken thighs stay tender even at high heat.
• Easily customizable: Add more heat, more sweetness, or change up the spices.

This recipe stands out because the chicken is marinated long enough to fully absorb flavor, then finished with a warm honey-mustard glaze that caramelizes beautifully on the grill. It’s satisfying, comforting, and guaranteed to impress anyone you serve it to.

Ingredients Needed

For the Chicken

• ¼ cup Dijon mustard – classic tangy base for the marinade
• 3 tablespoons extra-virgin olive oil – helps keep the chicken moist
• 1 tablespoon apple cider vinegar – adds brightness
• 2 garlic cloves, finely minced or grated – for strong garlic aroma
• 1 teaspoon onion powder – deepens savory flavor
• Kosher salt & freshly ground black pepper – season to taste
• 2 pounds boneless, skinless chicken thighs (about 8 pieces) – juicy, flavorful, and grill-friendly

For the Honey-Mustard Glaze

• ¼ cup honey – sweetness that caramelizes on the grill
• 2 tablespoons Dijon mustard – brings back the tangy note
• 1 teaspoon Worcestershire sauce – adds depth and umami
• A few drops of hot sauce (optional) – for a little kick

How to Make Grilled Honey-Mustard Chicken Thighs

Step 1 — Marinate the Chicken

In a large mixing bowl, whisk together the Dijon mustard, olive oil, apple cider vinegar, garlic, onion powder, 1 teaspoon salt, and ¼ teaspoon pepper until the mixture is smooth.
Pat the chicken thighs dry (this helps the marinade stick), then toss them in the bowl until fully coated.
Cover and refrigerate at least 3 hours or up to 24 hours — the longer marinating time gives you deeper flavor and a juicier result.

Step 2 — Prepare the Grill

Remove the chicken from the fridge and let it sit at room temperature for 30 minutes before cooking.
Meanwhile, scrub and oil your grill grates to prevent sticking.
Heat the grill to medium-high so the thighs get a nice sear without burning.

Step 3 — Make the Glaze

While the grill heats, add the honey, Dijon, Worcestershire sauce, and optional hot sauce to a small saucepan.
Bring the mixture to a gentle simmer over medium-high heat.
Once bubbling, lower the heat and cook for about 2 minutes — the glaze should slightly thicken and cling to a spoon.
Set aside to cool slightly; this helps it brush onto the chicken more easily.

Step 4 — Grill the Chicken

Place the chicken thighs on the grill and cook for 6–8 minutes per side, closing the lid as needed to maintain even heat.
If a piece sticks to the grate, give it another minute — it will naturally release once properly seared.
Cook until the chicken reaches doneness and feels firm to the touch (internal temp about 165°F / 74°C).

Step 5 — Glaze & Serve

Transfer the grilled chicken to a serving platter.
Brush the tops generously with the warm honey-mustard glaze.
Finish with a light sprinkle of salt and serve hot or warm.

Serving & Storage Tips

Serving Ideas

• Pair with grilled vegetables, corn on the cob, or a fresh green salad.
• Serve over rice, quinoa, or mashed potatoes to soak up the glaze.
• Slice the chicken and add to wraps, salads, or sandwiches for easy lunches.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze without the glaze for up to 2 months; thaw overnight in the fridge.
• Reheating: Warm gently in a covered pan over low heat or in the microwave in short intervals to avoid drying out. Add extra glaze if desired.

Helpful Notes

• Want extra caramelization? Brush some glaze on during the last minute of grilling — just avoid adding too early to prevent burning.
• Replace Dijon with whole-grain mustard for more texture.
• If using bone-in thighs, increase grilling time slightly.
• To reduce sweetness, use half the honey or add a splash of lemon juice to the glaze.

Conclusion

These Grilled Honey-Mustard Chicken Thighs are everything you want in a weeknight-friendly yet crowd-pleasing recipe: flavorful, juicy, simple to prepare, and perfect for any season. The marinade infuses the chicken with tang and depth, while the warm glaze adds a glossy, irresistible finish.

If you try this recipe, leave a comment and a star rating — your feedback helps others discover it!
Feel free to share your photos on Pinterest or Facebook, too.
Question for you: Did you add your own twist — maybe extra spice or a different mustard? Let us know below!

Frequently Asked Questions (FAQ)

Can I use chicken breasts instead of thighs?

Yes — just reduce the grilling time since breasts cook faster and can dry out. Pull them off the grill as soon as they reach 165°F (74°C).

Can I make this recipe gluten-free?

Absolutely. All ingredients are naturally gluten-free, but double-check your Worcestershire sauce brand to be sure.

Is this recipe freezer-friendly?

Yes. Freeze the marinated raw chicken and grill later, or freeze cooked chicken without glaze and add fresh glaze when reheating.

Why did my chicken stick to the grill?

It probably needed more time to sear, or the grill wasn’t hot/oiled enough. Clean grates + proper preheating are key.

How thick should the glaze be?

It should lightly coat the back of a spoon — not runny like water, but not syrupy either.