Sweet and tangy, this honey mustard chicken marinade is not only a huge hit with everyone that tries it, but it’s also easy to make and you probably have all the ingredients on hand. Try it tonight!
Why you’ll love it: It’s just a great marinade and everyone seems to love the honey mustard combination.
How long it takes: 5 minutes with at least a couple of hours to marinate
Equipment you’ll need: small bowl
Servings: makes just under one cup of marinade, enough for 2 to 4 pounds of chicken
I developed this recipe a few weeks ago and I’ve already made it four or five times. Everyone that has tried it has absolutely loved it and asked what is it in. Usually this Greek style chicken marinade is my go-to (I still love it) but this honey mustard chicken marinade is shaping up to be the marinade of the summer.
Last week, we had dinner guests on Saturday, Sunday, and Monday, and then again the following Saturday (this past weekend). Thankfully, I love hosting friends and family in our home and I’ve mastered the art of keeping things simple. Okay, sometimes I get a little carried away in the food department, but it’s kinda my thing.
Actually, getting carried away with food was the reason we had company Sunday. I made so much food on Saturday that I invited my parents over to dinner on Sunday. We grilled chicken but I had all the side dishes ready to go from the night before. And my parents are perfectly content to eat leftovers, so it’s a win-win.
Despite getting carried away with food, I’m not afraid to keep things simple and pull out the paper plates, especially if we’re grilling something like hotdogs and hamburgers. There isn’t much I like less than having to do a giant pile of dishes after I’ve had a couple glasses of wine and then kids are in bed and the company is gone.
I’d rather sit and relax! I also don’t like my guests feeling like they need to offer to help. Paper plates make everyone feel relaxed, am I right?
About This Marinade
Getting back on topic here, this honey mustard chicken marinade is simple as simple can be, just like using paper plates!
Everyone seems to love the honey mustard combination. One of my most popular homemade dressings for salads is a honey mustard vinaigrette. This baked honey mustard chicken is super easy. I often make it for guests because you can just put it in the oven and forget about it. Everyone raves about it.
Some marinades are best if you let the chicken marinate overnight, but I’ve done this one as little as two hours before we grill the chicken and it still adds amazing flavor to the chicken. It coats the chicken pretty well so all that amazing flavor stays right on for you to enjoy.
What You’ll Need
- Country-Style or Coarse Ground Dijon Mustard: You could use regular Dijon mustard if you were in a pinch. If you were really in a pinch, or if you really love it, use yellow mustard.
- Honey: The honey adds a lovely sweetness and it’s what makes this chicken so irresistible.
- Olive Oil: Brings things together and helps add moisture to the chicken.
- Apple Cider Vinegar: Adds a great tang and brightens up the flavors!
- Paprika: Adds a subtle flavor but also gives this marinade (and therefore, the chicken) a great color.
- Garlic Powder: My mom is very sensitive to garlic so I’ve actually made this marinade once without the garlic, and it still turns out great. Feel free to do whatever you like best, it really is good both ways!
- Salt and Pepper, to taste.
You’ll find the printable recipe card near the end of the post with complete instructions, measurements and nutrition information.
Only raw meat needs to be marinated. Marinade adds flavor and tenderizes meat before it’s cooked. If the chicken is already cooked, anything you add to it would be called a sauce.
If you do a little Internet research, you’ll find lots of varying advice. The length of time depends on the type of marinade you’re using. If it’s an acidic based marinade (with vinegar or citrus juice), marinate the chicken for 30 minutes to 4 hours. If the marinade is made with buttermilk or yogurt, it can go longer, even overnight but not more than 24 hours.
You should never reuse chicken marinade once it’s been used on raw chicken. Any bacteria present in the chicken is transferred to the marinade and will continue to multiply as time goes by.
If you’d like to use the marinade for basting or as a sauce, boil it for at least five minutes to kill bacteria.
Make-Ahead Ideas and Storage Tips
The marinade can be prepped ahead and refrigerated for three to four days in a tightly covered container or jar. It will keep on the counter for a few hours as well.
Chicken can be marinated for up to four hours in the refrigerator. Put the chicken and the marinade in a resealable bag, and put the bag in a dish or pan to prevent it from leaking in your refrigerator. It can safely be marinated longer than 4 hours but the texture may deteriorate a bit. Chicken with skin on can tolerate longer marinading time.
Marinated chicken that’s been cooked or grilled will keep in the refrigerator for up to four days or in the freezer for a couple of months.
Can’t wait to hear how much you guys love this simple recipe! If you make it, post a picture on Instagram and tag me and/or use the hashtag #rachelcooks so I can see it! It’s my favorite part of this crazy, strange, weird job I have.
More Great Chicken Marinades
- Lebanese Marinated Chicken – aka Shish Tawook
- Balsamic Chicken Marinade Recipe – Another one of my go-to recipe – Whole30 friendly!
- Tequila Lime Chicken Marinade – Great for fajitas!
- Beer Marinated Chicken Thighs – Perfect for summer!
- Italian Chicken Marinade
- Asian Chicken Marinade
- Coconut Lime Grilled Chicken from Family Food on the Table
- ⅓ cup country or coarse ground Dijon mustard
- ¼ cup honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- ¾ teaspoon kosher salt (see note)
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- Mix all ingredients in a small measuring cup or bowl. Pour over chicken in a baking dish or a zip-top bag. Place in fridge and marinate for up to 4 hours.
- When ready to grill, remove chicken from marinade, letting excess drip off, and grill over medium heat until cooked through (165°F internal temperature). Let rest five minutes before serving.
- Makes just under one cup of marinade, which is enough marinade for two to four pounds of boneless skinless chicken breasts. If you prefer, other cuts of chicken can be used.
- Nutrition information is calculated for the whole amount of marinade but no chicken. Obviously, a good amount of the marinade is discarded.
- If using marinade for larger amounts of chicken, I recommend increasing the salt to at least 1 1/4 teaspoon.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.