Grilled Rosemary Honey Mustard Chicken

Elevate basic grilled chicken with a killer marinade! Easy and filling, 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!

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.

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.

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.

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.

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.

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.
• 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.

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.

More Flavorful Grilling Recipes

• The Best Grilled Steak Kabobs
• Grilled Corn
• Greek Chicken Souvlaki
• Juicy Grilled Chicken Kabobs
• Sweet & Sticky Shrimp Skewers

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