Grilled Honey-Mustard Chicken Thighs
Published June 17, 2025
- Total Time
- About 4 hours
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes, plus at least 3 hours’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup Dijon mustard
- 3tablespoons extra-virgin olive oil
- 1tablespoon apple cider vinegar
- 2garlic cloves, minced or grated
- 1teaspoon onion powder
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper
- 2pounds boneless, skinless chicken thighs (about 8 thighs)
- ¼cup honey
- 2tablespoons Dijon mustard
- 1teaspoon Worcestershire sauce
- Few dashes of hot sauce (optional)
For the Grilled Chicken
For the Glaze
Nutritional analysis per serving (4 servings)
523 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 58 grams protein; 812 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the mustard, olive oil, vinegar, garlic, onion powder, 1 teaspoon salt and ¼ teaspoon pepper, and whisk until smooth. Pat the chicken thighs dry with a paper towel and add them to the bowl, tossing to coat them in the marinade. Cover and refrigerate for at least 3 hours or up to 24.
- Step 2
When you’re ready to grill, let the chicken sit out at room temperature for 30 minutes. Meanwhile, clean the grill grates and brush them with oil, then heat the grill to medium-high.
- Step 3
While the grill heats, make the glaze: In a small saucepan, combine the honey, mustard, Worcestershire sauce and hot sauce, if using. Bring to a simmer over medium-high heat, then reduce the heat to low and simmer until slightly thickened, about 2 minutes. Set aside to cool.
- Step 4
Grill the chicken until cooked through, 6 to 8 minutes on each side, covering the grill to maintain the heat if necessary. If the chicken doesn’t release easily from the grates, cook for another minute or two.
- Step 5
Transfer the chicken to a serving platter. Brush the tops generously with the glaze, sprinkle lightly with salt, and serve hot or warm.
Private Notes
Comments
This is a wonderful recipe for chicken cooked over charcoal. Simple and easy. No alterations…no substituting… follow this recipe and enjoy.
Sounds like a good recipe! Can this be made in the oven instead of a grill?
Delicious! Honey mustard fans will dig it. Easy recipe, I followed it pretty closely. I added fresh lemon juice and smoked paprika to serve. It went well with a chopped Greek inspired salad and garlic bread.
This makes enough marinade and glaze for 10 chicken thighs. Really good - everyone enjoyed. Served with a green salad and couscous cakes.
@Suzanne My grill ran out of gas after the first 5 minutes, so just transferred to a grill pan and it came out great.
Made this as written, plus some hot sauce in both the marinade and glaze, and it was excellent! Perfect summery sweet and tangy bbq chicken. It turned out looking just like the photo, too. Served with a slaw alongside it. Will make again and again.