Grilled Rosemary Honey Mustard Chicken

Prep 5 mins
Cook 20 mins
Add'l 1 hr
Total 1 hr 25 mins
This post may contain affiliate links. Read my disclosure policy.

Elevate basic grilled chicken with a killer marinade! Easy and healthy, this Grilled Rosemary Honey Mustard Chicken hits all the right sweet-and-tangy notes, with the fragrance of fresh rosemary as well.

Easy Grilled Honey Mustard Chicken with Fresh Rosemary

Oh, honey mustard, how I love you. Everything is better with this sweet and sour yumminess, from Baked Honey Mustard Chicken to crunchy, addictive Honey Mustard Pretzels. Seriously, you could slather Honey Mustard Sauce over just about anything, and instantly make it five times more delicious. Case in point? Grilled chicken.

I like to do this easy grilled chicken with honey mustard and rosemary as a meal prep at the start of the week. All it takes is tossing together the marinade and throwing the chicken in it. From there, you can let it hang out in the fridge anywhere from 1 to 24 hours before you cook it. You can even freeze the chicken in the marinade for up to 3 months. (To thaw, just move it to the refrigerator and for 24 hours.)

Once it’s marinated to your liking, just grill it until it’s juicy and done through. Easiest chicken ever, with a fantastic sweet and tangy taste!

From top: Red wine vinegar, brown sugar, garlic, dijon mustard, salt, pepper, raw chicken breasts, olive oil, lemon, honey.

What Ingredients Will I Need?

There’s not much to this recipe, but each ingredient really adds a punch of flavor. Garlic, dijon mustard, honey, red wine vinegar… it’s all so good! Here’s the scoop:

  • Garlic: Minced fresh garlic is awesome, but you could also use garlic from a jar or even garlic powder.
  • Extra Virgin Olive Oil: A must for practically any marinade.
  • Dijon Mustard: If you prefer, substitute your favorite mustard here: whole-grain, deli mustard, spicy mustard, yellow mustard… each one brings its own unique fragrance and taste.
  • Honey: I almost always use honey, but in a pinch you could definitely substitute pure maple syrup.
  • Brown Sugar: For a special molasses note.
  • Red Wine Vinegar: Again, this is my go-to, but you could use almost any vinegar here. Apple cider vinegar is great, and rice vinegar has a delicate lightness to it. Use what you love!
  • Salt and Pepper
  • Rosemary: Chopped fresh rosemary is easy to use – just strip off the narrow “leaves,” discard the stem, and chop up the leaves. They can be a bit sticky but a sharp knife will do the job just fine. If you don’t have fresh rosemary, dried is fine, too.
  • Chicken Breast: Boneless, skinless chicken breasts. Trim away any excess fat.
  • Lemon: Half a fresh lemon for squeezing just adds brightness and lift.
Close-up shot of grilled chicken breast, to show the grill marks and the texture.

How to Make Grilled Rosemary Honey Mustard Chicken

This recipe is so simple you practically don’t even need instructions. It’s basically three easy steps: marinate, grill, and rest. Easy peasy!

Marinate the Chicken Breast. In a shallow dish with a lid, or a large zip-top bag, combine the garlic, oil, mustard, vinegar, honey, brown sugar, salt, pepper, and rosemary. This is your marinade. Add the chicken to the marinade, and make sure it’s well coated. Chill for at least an hour, or up to 24 hours.

Chicken marinating in a shallow, white bowl.

Grill the Marinated Chicken. Heat your grill to medium-high heat, and brush the grates with oil. Carefully lay the marinated chicken on the preheated grill (tongs are helpful for this), and let them cook for 5 – 7 minutes per side. Check the temperature – it should be at 165°F.

Three grilled boneless chicken breasts on a white enamel tray, with a sprig of fresh rosemary and lemon wedges.

Rest the Chicken Before Serving. This little secret will help ensure your chicken comes out perfectly juicy. Just take it off of the grill, but instead of serving it right away, put it on a clean plate and cover it with foil. Let it rest that way for about 5 minutes.

Enjoy! After resting the chicken, squeeze half a lemon over it, and serve warm with your side dishes of choice.

Sliced grilled rosemary honey mustard chicken on a plate, with a side of steamed broccoli and a rosemary garnish.

Recipe Notes

Making this mouthwatering grilled rosemary honey mustard chicken really couldn’t be easier. But before you fire up that grill, I hope you’ll take a minute to look through these helpful tips. Happy cooking!

  • Even Cooking: It goes without saying, a big thick chicken breast is harder to cook evenly and completely without drying it out. My solution is to butterfly the breast (cut it from the side, and open it out like a book). You can also pound chicken breasts to an even thickness.
  • Close the Grill: You can also close the grill lid while the chicken cooks, to keep some of the heat in and get the chicken cooked more efficiently. Efficient cooking leads to juicier, better-tasting chicken!
  • Checking for Doneness: A meat thermometer, especially an instant-read meat thermometer, is by far the easiest way to check for doneness! Slide it into the chicken breast from the side, and check for a temperature of 165°F.
A fork piercing a slice of grilled chicken on a plate.

Easy Serving Ideas

Grilled rosemary honey mustard chicken goes beautifully sliced on top of salads, chopped and added to quinoa bowls, or stuffed into pitas. You can also let it be your main course, with sides like…

  • Sautéed Green Beans: Green beans are a classic, but let me tell you, these Sauteed Green Beans with Bacon are a total game changer! You’ll love their bright green color, fresh texture, and smoky taste.
  • Sweet Potato Fries: Any fries are good fries in my book, and Crispy Baked Sweet Potato Fries are no exception. They’re healthy, well-seasoned, and a delight with any grilled dish!
  • Plantains: Some sweet plantains, Maduros, would go perfectly with this tangy and herbaceous chicken!
  • Potato Casserole: This crispy topped Cheesy Potato Casserole goes great with this grilled chicken. It also travels great and can be made ahead if you are having guests.
A slice of grilled chicken breast being lifted toward the camera, to show the texture of the interior.

How to Store and Reheat Leftovers

  • Fridge: Store leftover grilled rosemary honey mustard chicken in a shallow airtight container, in your refrigerator. It will keep for 3 – 4 days.
  • Freeze: This chicken can be frozen in an airtight container for up to 3 months. I like to wrap each breast with foil or saran wrap and then place them in a freezer friendly ziplock bag.
  • Reheat: To reheat this chicken, place it on the stovetop in a covered skillet, adding a bit of oil or water if it seems dry. Reheat just until the chicken is hot! If you keep heating it after that point, it will dry out and become tough. You can also microwave it, if desired.

Can I Freeze This?

Sure! You can store this chicken in the freezer for around 4 months before it begins to lose quality. To keep it as fresh as possible, store it in freezer bags, with as much air as possible squeezed out before sealing. Thaw in the fridge overnight before reheating.

Yield: 4 servings

Grilled Rosemary Honey Mustard Chicken

An enamel tray with grilled chicken breast, surrounded by ingredients like broccoli, garlic, lemon wedges, olive oil, and rosemary.

Elevate basic grilled chicken with a killer marinade! Easy and healthy, this Grilled Rosemary Honey Mustard Chicken hits all the right sweet-and-tangy notes, with the fragrance of fresh rosemary as well.

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

  • 2 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1 teaspoon red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon chopped fresh rosemary
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1/2 lemon

Instructions

  1. Combine the garlic, oil, mustard, vinegar, honey, brown sugar, salt, pepper and rosemary in a shallow dish or large ziplock bag.
  2. Add the chicken and turn to coat. Allow to marinate chilled for at least one hour or, up to 24 hours.
  3. Prepare grill. Grill chicken breasts 5-7 minutes per side, or until an internal temperature of 165°F has been reached.
  4. Remove from grill and cover with aluminum foil. Allow to rest 5 minutes, then top with the juice of 1/2 a lemon before serving.

Notes

Storage

  • Fridge: Store leftover grilled rosemary honey mustard chicken in a shallow airtight container, in your refrigerator. It will keep for 3 - 4 days.
  • Freeze: This chicken can be frozen in an airtight container for up to 3 months. I like to wrap each breast with foil or saran wrap and then place them in a freezer friendly ziplock bag.

Nutrition Information:

Yield:

4 servings

Serving Size:

1

Amount Per Serving: Calories: 348Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 145mgSodium: 859mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 53g

Categories

More Flavorful Grilling Recipes

This post may contain affiliate links. Read my disclosure policy.

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Comments

52 Responses
  1. Jennifer

    This marinade is delicious. My husband said “Whatever you did to this chicken is so good.” Thanks for the recipe!

  2. Cary

    This chicken is awesome! I’ve gone back to this MANY times! Plan on making it for a entire family dinner tonight! LOVE your blog!!!!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Thanks Cary! It is so nice to hear that!

      And we love this chicken as well — I actually just made it again last week! 🙂

  3. Mandy

    I am so jealous of your kitchen! We own a baby condo with a baby kitchen, which I am VERY, very used to. But still. I dream of BIG and bright some day.

  4. Chiara

    Congrats on your new house in Jacksonville! I really enjoy that area. And thanks for posting so many ass-friendly recipes, it’s always good to find more!

  5. Lori @ RecipeGirl

    LOVE your category “ass friendly.” Wish I had thought of that one. This looks like a good ass-friendly dinner, which is what I’m on the hunt for right now 🙂

    Ok, I can totally relate to the small box kitchen thing. Your new kitchen is wonderful. A bit of advice… I put all kinds of cutesy things (bowls, etc) on top of my cupboards and then decided I’d climb up and move things around. I slipped off the counter and landed on one arm and broke my elbow (this happened a couple of years ago). So BE CAREFUL 😉

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Thanks Lori 🙂 Ass Friendly is my way of getting around the diet word. Plus it is so much more fun to say!

      And thanks for the heads up! I am so sorry you had to deal with that! Yuck! I broke my arm when I was younger and never want to go through that again. Not fun! Luckily I have a 6’4 husband to play decorator for me!

  6. Dawn

    Welcome to the area! This recipe looks like a great start.

    When I used to put stuff on top of my cabinets I would put white lights and greenery. It was really pretty to turn the lights on when we were entertaining or just for us at night.

  7. The Teacher Cooks

    I love grilled chicken and yours looks delicious. I love Southern Living and don’t know how I missed this recipe.

  8. Laura Flowers

    EEkkkk! Omgosh. I’m glad you are not DEAD! Your kitchen is lovely, now just keep all your doors and windows locked!

    Laura

  9. Hopie

    Wow, beautiful new kitchen. You’re lucky! And how nice to have a grill! I’m glad you survived the move (and the movers) 🙂

  10. Sharlene

    Congratulations on the successful move (though not yet entirely finished)! The new kitchen looks great. I’m super jealous that you can grill right now because between the blizzards and ice here there’s not a grill in sight 🙁

  11. Evan @swEEts

    Isn’t it great to go from a small kitchen to a bigger one!? I did that earlier this year! I love getting a little sneak peak into other bloggers kitchens 🙂 Yours is lovely!

  12. Kocinera

    I’m always looking for something new to do with chicken, so this recipe is perfect! All the different layers of flavor sound delicious. Congrats on your new place, too!!

  13. Molly Jean

    I’m loving your new kitchen!! So clean and crisp looking. Did you choose the wall color? It’s very pretty!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Thanks MJ! Yup it was just plain when we moved in. We bought the paint for $12! It is the One Coat Killz paint! Worked like a dream and really only took one coat!

  14. themilkmanswife

    Girl, I hear ya about the movers!! I had similar feelings when we had people doing that for us a couple weeks ago. It just feels WEIRD! I left the house completely and let my husband deal with them. LOL.

    Love the new kitchen and I super jealous of your lovely grilled meal! Everything looks so fresh and yummy. 🙂 We moved out of our old house two weeks ago and we STILL don’t have a place to go in our new city. UGH. Good luck getting settled!!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      SO glad I am not the only one! I hate to be one of those judge-y people…but at the same time when you talk about being an ex-con in front of me…what else do you expect? LOL

      I hope you find somewhere soon! That is crazy!

  15. Kerry

    Thanks for stopping by my space. This place, and you, are so lovely! Can’t wait to spend more time poking around. I think this will really upgrade my meal planning!

  16. Suzy

    Sounds delish! And I love the new kitchen! I had to laugh at the “you don’t advertise you killed people..on your face” ha!

  17. Coralie

    You’ve taught me something with that teardrop tattoo story!
    Congratulations on the new kitchen, I hope I get something like that when I move in a couple of weeks…

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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