This honey mustard marinade is completely foolproof! Its been a staple in our house for at least 15 years. A few basic staple ingredients is all it takes to make some of the best chicken you will grill this summer!
Note: This recipe has been one of the OG’s of the site. It’s inception date was in 2012. Since then it has remained a TOP 3 recipe every year running with over 3 MILLION pins. We decided the photos finally needed a makeover to give this recipe the credit it deserves!
I’m going to let you in a little secret.
I’ve been asked for my grilled chicken marinade recipe more times than I can count. I have always kept it very close to the vest.
This is my grilling GO TO recipe, every time, and always will be. I wait all winter for summer to come just so I can fire up the barbecue and get this chicken on the grill!
When I get really desperate, come January, I make it inside on my grill, but boy does it smoke up my house.
If you love the flavors of honey mustard (use Dijon it has a nicer bite to it), garlic, brown sugar and olive oil then you are going to love this!
A FEW TIPS!
- I like to fillet my chicken breasts to thin them out. This is certainly not necessary but I find the marinade is more pronounced and they cook faster too.
- I have marinated this chicken in as little as 30 minutes or up to a few hours.
- Be sure to save some of the UNUSED marinade (like a ¼ cup) to pour all over the chicken when it is done cooking.
- Take the chicken out of the fridge about 30 minutes before grilling.
- This leftover chicken makes the BEST sandwiches on bread the next day.
Simply the best basic chicken marinade out there! Be sure to reserve at least ¼ cup to pour over the cooked chicken.
- ¼ cup cider vinegar
- 3 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1 Tablespoon Honey
- 1 lime, juiced
- ½ lemon, juiced
- ¼ cup brown sugar
- 1 ½ teaspoons kosher salt
- ground black pepper to taste
- ¼ cup extra virgin olive oil
- 6 skinless, boneless chicken breast halves
- Mix all ingredients together in a bowl except the olive oil.
- Drizzle in the oil very slowly while whisking very quickly until emulsified. Reserve ¼ cup.
- Put the chicken in a large Ziploc bag and pour the marinade over the chicken. Refrigerate at least 2 hours.
- Let the chicken rest at room temperature for 30 minutes.
- Grill chicken over med/high heat turning over when the chicken looks ¾ of the way cooked through to get nice grill marks. Flip and cook until juices run clear.
- Pour remaining marinade on top before serving.