I’m always down for a good grilled chicken recipe and this one takes the cake! Marinating is great, but so much of that flavor gets left behind. The trick is saving some of the marinade to brush onto the chicken at the end of grilling for a super saucy, glossy grilled chicken. Highly recommend doubling this recipe for leftovers!
Ingredient highlight
Chicken thighs! The nutrition in thighs is similar to breasts, but has a higher fat content. Chicken is a great way to get in easy protein that’s packed with selenium, choline, niacin (Vitamin B3), and vitamin B6, and B12.
I will always choose chicken thighs over breasts for two reasons. Reason one: chicken thighs have higher fat content and are way more flavorful. Reason two: chicken thighs are pretty much impossible to overcook.
Servings 4 People
Prep Time 5 minutes 
Cook Time 10 minutes Ingredients
- 3 tbsp dijon mustard
- 2 tbsp olive oil
- 2 tbsp honey
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 lb boneless skinless chicken thighs
Instructions
- In a large bowl, whisk together the mustard, oil, honey, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl for later.
- Add chicken to the large bowl and toss to coat, rubbing the marinade into the chicken. Let marinate for at least an hour. You can grill it right away if needed.
- Heat your grill on medium heat for at least 15 minutes. Add chicken to the grill and cook, covered, for 4 minutes, or until nicely charred/browned. Since there is honey in there, it may burn more easily. If chicken is sticking a lot to the grate, let it cook a bit longer and/or use a metal spatula to help it release (I use this fish spatula for everything, it’s magical).
- Reduce the heat to low, use a spatula to flip the chicken over, and cook, covered, for 5 more minutes, or until the chicken is cooked through (165F). Drizzle or brush some of the reserved marinade on top of each thigh and let cook, covered, for 2-3 more minutes.
Items you can prep ahead (optional)
- Mix together the marinade + reserve 2 tablespoons
- Marinate the chicken
Substitutions:
- To make vegetarian, use the same marinade on a block of tofu or tempeh. You can fry them in a pan or bake in the oven. If frying, cook your tofu in oil over high heat, then add the marinade to use as more of a sauce and stir the tofu around in the marinade for a minute or so to let it caramelize.
- I love this with chicken thighs, but you could also use breasts, tenders, or drumsticks. This would also be delicious with pork chops or pork tenderloin.
- Turn it into a meal by serving it with either of this week’s salads or simply with a side of grains and grilled veggies.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- I love this chicken with this week’s Wild Rice Cherry Cucumber Salad, but it pairs really well with any side salad or grilled veggie.
- Chop it up and add it to salads or bowls.
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