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This is the best grilled honey mustard chicken recipe! It’s easy and moist, and uses fresh or frozen chicken breasts. Paired with rosemary roasted potatoes, it makes the perfect summertime meal.
Why This Recipe Works
- The flavors are just right. The tang from the mustard and the sweetness from the honey work so well together, and the leftovers are just as good the next day.
- It’s very easy to make. You only need a few basic ingredients, a store-bought marinade, and a simple cooking method. Perfect for busy days or when you just want something quick.
- You can serve it with almost anything. It goes great with rosemary roasted potatoes, oven roasted vegetables, pasta salad, Delmonico potatoes, or even Jiffy corn casserole.
- It’s a lighter option. Grilling cuts back on added fat, and boneless skinless chicken breasts are a lean source of protein that still tastes amazing.
Ingredient Notes + Variations
- This is the best grilled chicken recipe because it’s tender and full of flavor. The grill cooking time really depends on how done the chicken is when it comes out of the microwave. If it’s cooked all the way through, decrease your grill cooking time to 3 to 5 minutes per side.
- Grilled chicken is done when it’s no longer pink, and the internal temperature is at least 165° F.
- When I first started making grilled chicken using this method, I used Marzetti’s honey Dijon dressing for the marinade. It’s impossible to find these days, so I switched to Ken’s Steak House…and it’s just as good. Ken’s Honey Mustard Salad Dressing has the perfect blend of Dijon mustard and honey. It’s just as good as any homemade honey mustard marinade, and so much easier!
- Sweet Italian or Ranch dressing can also be substituted. The most important thing is to marinate the chicken in the dressing for at least four hours…six hours is better.
- I’ve recently started making this grilled chicken recipe with fresh chicken tenders. The marinating time stays the same, but since tenders are smaller and evenly sized, there’s no need to microwave them first. They cook quickly on the grill without burning, and the result is juicy, flavorful chicken. Just place them in a single layer in the baking dish to ensure even cooking.
- If you want to change things up, try slicing the grilled chicken and serving it in a wrap with fresh basil, lettuce, and tomato. Add a drizzle of honey mustard dressing and you’ve got a quick lunch or easy dinner. You can also use the grilled chicken as a topping for a salad with mixed greens and cherry tomatoes.
How To Make
- Partially thaw the bag of chicken. It doesn’t have to be completely thawed.
- Pour the jar of salad dressing into the bag of chicken. Add the chopped basil.
- Seal and roll the bag until all the chicken is covered with dressing.
- Place the bag in a 9 x 13 baking dish.
- If using fresh chicken breasts, place the chicken and dressing in a large resealable freezer bag.
- Refrigerate 4 to 6 hours.
- Remove the baking pan from the refrigerator. Empty the contents of the bag into the baking dish. It’s OK if the chicken is in multiple layers in the baking dish.
- Cover loosely with plastic wrap.
- Microwave for 5 minutes.
- Remove from microwave and turn chicken, making sure to move the pieces around and redistribute the dressing.
- Microwave for 5 minutes more.
- Place chicken on preheated grill. Add salt and pepper. Cook on medium heat for 6 to 7 minutes per side. Check to see if it’s done before removing from grill. Cooking time will vary depending on the heat of your grill.
Helpful Tips
- Marinate the chicken for at least 4 hours in the refrigerator to give the honey mustard dressing time to soak in and tenderize the meat. This results in a more flavorful dish.
- To prevent sticking, lightly coat the grill grates with olive oil before cooking. Try not to move the chicken around too much while it grills—this helps it develop a nice sear and grill marks. Use a meat thermometer to make sure it reaches an internal temperature of 165°F before serving.
- You can easily customize this recipe by adding your favorite herbs or spices. A little garlic or onion powder in the marinade works well, or try including sliced peppers and onions if you’re making skewers or wraps.
- You don’t have to make 5 pounds of chicken. Feel free to scale it down to fit your needs. I often use a 40-ounce bag, which is about half the amount in this recipe. If you’re using less chicken, you may not need the full bottle of dressing.
FAQ’s
Grilled Honey Mustard Chicken Recipe
This is the best grilled honey mustard chicken recipe! It’s easy and moist, and uses fresh or frozen chicken breasts. Paired with rosemary roasted potatoes, it makes the perfect summertime meal.
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Ingredients
- 1 5 lb. bag frozen chicken breasts (fresh chicken breasts can be used also)
- 1 24 oz. container Ken's Steak House Honey Mustard Salad Dressing
- 10 fresh basil leaves (chopped)
- salt & pepper
Instructions
- Partially thaw the bag of chicken. It doesn’t have to be completely thawed.
- Pour the jar of salad dressing into the bag of chicken. Add the chopped basil.
- Seal and roll the bag until all the chicken is covered with dressing.
- Place the bag in a 9 x 13 baking dish.
- Refrigerate 4 to 6 hours.
- Remove the baking pan from the refrigerator. Empty the contents of the bag into the pan. It's OK if the chicken is in multiple layers in the baking dish.
- Cover loosely with plastic wrap.
- Microwave for 5 minutes.
- Remove from microwave and turn chicken, making sure to move the pieces around and redistribute the dressing.
- Microwave for 5 minutes more.
- Place chicken on preheated grill. Add salt and pepper. Cook on medium heat for 6 to 7 minutes per side. Check to see if it’s done before removing from grill. Cooking time will vary depending on the heat of your grill.
Notes
If using fresh chicken breasts: Place the chicken breasts in a large oblong baking dish. Pour the dressing over the chicken breasts. Turn them and move them around to evenly distribute the dressing. Top with basil. It also works well to use a large resealable freezer bag. Cover and refrigerate 4 to 6 hours. Continue from step 6.
If using fresh chicken tenders, eliminate the microwave steps completely.
Adjusting the servings: you don’t have to make 5 lbs. of chicken. Adjust the amount to the size of your family. Many times I have used a 40 oz. bag of chicken, which is half the amount in this recipe. You may not need the whole bottle of dressing when using less chicken.
Note: the calorie count below is calculated to include the entire bottle of dressing. When used as a marinade, much of the dressing is discarded. So the calorie count is actually much lower. Very difficult to calculate though!
Nutrition Facts
Grilled Honey Mustard Chicken Recipe
Amount per Serving
Calories
689
% Daily Value*
Fat
45
g
69
%
Cholesterol
204
mg
68
%
Sodium
1095
mg
48
%
Potassium
1103
mg
32
%
Carbohydrates
5
g
2
%
Sugar
4
g
4
%
Protein
61
g
122
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is very good. Sometimes the hardest part of preparing a meal is deciding what to have. Your blog always has a deliciously simple meal idea. I wasn’t sure about microwaving the chicken but it kind of “set” the marinade. Thanks again Ann.