This Honey Mustard Chicken Marinade is the perfect balance of sweet, tangy, and savory flavours that take your chicken to the next level. Whether you’re grilling, baking, or air frying, this easy marinade guarantees juicy, flavourful results every single time!
If you’re like me and lucky enough to have a deep freezer at home (I seriously don’t think I could ever live without one!!!), then maybe, just maybe, you also always happen to have chicken on hand. Whether it be breasts, thighs, legs, drumsticks, or even a whole chicken, it’s usually my answer to a quick and easy dinner. You feel me?
And that, my friends, is exactly why it’s basically like an unwritten rule in my kitchen, that there always has to be some sort of spice mix or marinade hanging around. When I’m feeling a dry rub, I always turn to either my trusty homemade chicken seasoning, my handy-dandy all-purpose spice blend, or my flavourful BBQ rub.
But when I’m in the mood for something saucy, it’s almost always this honey mustard chicken marinade! It’s bursting with flavour, SO easy to make, and takes chicken from boring to mouth-watering in as long as it takes to cook it! It’s made with simple ingredients and doubles as a sauce for serving in the final dish. Talk about a win-win.
Whether you’re looking for a new chicken marinade or simply want to add a bit of umph to those freezer chicken thighs, you seriously can’t go wrong with this honey mustard chicken marinade. It’s got that perfect mix of sweet and tangy, with just the right amount of kick and works on just about any cut of chicken.
So, slather it on, let it do its thing, and get ready for some seriously juicy, next-level chicken.
INGREDIENTS YOU’LL NEED TO MAKE THIS HONEY MUSTARD CHICKEN MARINADE
This honey mustard chicken marinade may be simple to make but trust me, it’s packed with flavour. It combines the perfect balance of sweet, tangy, and savory ingredients that work wonders on any cut of chicken. With just a few pantry staples, you’ll have a marinade that delivers juicy, flavourful chicken every time. Let’s get into exactly what you’re going to need to make it in a little bit more detail down below:
- Dijon Mustard: Adds a smooth, slightly spicy tang that gives the marinade its signature bold flavour. You can substitute with whole grain mustard.
- Yellow Mustard: Brings a classic, mild tanginess that balances the Dijon and complements the honey. It also helps create a smooth, creamy texture for the marinade. You can substitute with whole grain mustard.
- Honey: The natural sweetness of honey helps caramelize the chicken as it cooks, creating a slightly sticky, golden-brown exterior while balancing the acidity of the mustard. You can use maple syrup instead, if you prefer.
- Lemon Juice: A splash of citrus brightens up the marinade and acts as a natural tenderizer, making the chicken extra juicy. Don’t have any on hand? Try using lime juice instead.
- Olive Oil: Helps coat the chicken and locks in moisture, ensuring a tender, flavourful bite every time. As always, good quality and extra virgin work best in this recipe.
- Garlic: Because what’s a marinade without garlic? It adds a rich, savory punch that pairs perfectly with the honey-mustard combo. I like using fresh minced garlic for this honey mustard chicken marinade. However, garlic powder also works. Use ___ instead of the 2 fresh cloves.
- Thyme: A hint of earthy freshness that rounds out the flavours. You can swap it for dried thyme (like I did) if needed. No thyme on hand? Try a different herb! Basil, oregano, dill, or parsley go great with the other ingredients in this chicken marinade!
- Smoked Paprika: Adds a subtle smokiness and a gorgeous colour to the finished chicken.
- Salt: Enhances all the flavours while helping the marinade penetrate the chicken for maximum taste.
- Freshly Ground Black Pepper: Just the right amount of mild heat to balance the sweetness.
- Cayenne Pepper (optional): If you like a little kick, this tiny amount of cayenne gives a gentle heat without overpowering the marinade.
HOW TO MAKE HONEY MUSTARD MARINADE FOR CHICKEN (KEY TIPS)
You can find full instructions for how to make this honey mustard chicken marinade in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh, good quality ingredients. Fresh garlic and lemon juice make a huge difference in flavour. While bottled lemon juice and pre-minced garlic can work in a pinch, using the real deal will take your marinade to the next level.
- Balance the sweetness and tang. Honey and mustard are the stars of this marinade, but make sure to taste it before using. If it’s too tangy, add a little more honey. If it’s too sweet, adjust with a bit more mustard or lemon juice to balance things out.
- Adjust the mustard type for desired flavour. Dijon mustard provides a milder, smoother taste with a bit of spice, while yellow mustard gives a classic tangy kick. If you prefer a sharper, spicier marinade, feel free to use more Dijon. For a milder, sweeter profile, increase the yellow mustard. If you have whole grain mustard, it adds a lovely texture and a bolder, slightly earthy flavour with mustard seeds that pop. Feel free to mix Dijon and whole grain for a more complex, balanced flavour. Experiment with the ratios to find your perfect mustard blend!
- Mix the marinade well. To ensure all the ingredients are evenly distributed, be sure to whisk or stir the marinade thoroughly before adding it to the chicken. The honey can sometimes settle at the bottom, and you want to make sure all the flavours—garlic, mustard, and spices—are well combined for an even coat on your chicken.
- Double the recipe. If you’re cooking a large batch of chicken, you might want to double the marinade recipe to ensure you have enough. You can always use leftovers as a dipping sauce after boiling it for safety, or save it for another round of grilling.
- Don’t skip the drying step. Before marinating, pat your chicken dry with paper towels. This helps the marinade stick better and ensures a crispy skin when cooking, especially if you’re grilling or air frying.
- Use a resealable bag for marinating. To ensure your chicken is evenly coated, marinate it in a resealable plastic bag. This allows you to massage the marinade into the chicken without making a mess. Plus, it’s a great way to keep the chicken submerged and evenly coated in the marinade at all times.
- Marinate for enough time. The longer you let the chicken marinate, the more flavourful it will be. Aim for at least 2 hours in the fridge, but for the best results, marinate overnight. This allows the flavours to really soak in and tenderize the meat.
- Boil for safety. If you plan to use the leftover marinade as a sauce or glaze after marinating the chicken, make sure to boil it for at least 3 minutes to eliminate any harmful bacteria. Bring it to a rolling boil, then simmer for a few minutes to ensure it’s safe to use. You can also reduce it slightly to thicken and intensify the flavours before serving!
FREQUENTLY ASKED QUESTIONS
Marinating meat in mustard works wonders by using its acidity to help tenderize the protein. The mustard breaks down some of the tougher fibers, making the meat more tender and juicy when cooked. It also adds a tangy depth of flavour that complements the natural richness of the meat, without being too overpowering. It’s a great way to enhance your marinade with both flavour and texture.
Poking holes in chicken before marinating isn’t absolutely necessary, but it can help the marinade penetrate a bit deeper, especially if you’re using a thicker marinade such as this one. It allows the flavours to soak in more, making the chicken even juicier and more flavourful. However, be careful not to overdo it, as poking too many holes could lead to a less tender piece of chicken when cooked. If you’re marinating for a longer time, just letting the chicken sit in the marinade in the fridge should do the trick without needing to poke holes.
For the best flavour, chicken should marinate for at least 30 minutes to 2 hours. This gives the marinade time to work its magic, tenderizing the chicken and infusing it with all those delicious flavours. If you’ve got the time, letting it marinate overnight in the fridge will give you even juicier, more flavourful results. Just be careful not to go too much longer than 24 hours, especially with acidic marinades, as it can start to break down the meat too much and make it mushy.
Honey mustard is incredibly versatile and pairs well with so many dishes. Of course, it’s a great match for grilled chicken or roasted chicken, especially if you’re using the marinade on chicken thighs or chicken wings. The sweetness and tanginess complement pork chops, sausage, and even veggies like Brussels sprouts or carrots. It also makes an amazing glaze for meats like pork tenderloin or salmon—basically, any dish where you want that perfect balance of sweet and savory. It’s the kind of flavour that really just brings everything together.
To store chicken marinade, place it in an airtight container or resealable bag and keep it in the fridge. If you have leftover marinade that hasn’t touched raw chicken, you can store it for up to 3-4 days in the fridge. However, if the marinade has come in contact with raw chicken, it should be used immediately or boiled for safety before storing. You can also freeze unused marinade for up to 3 months—just be sure to thaw it in the fridge before using it again.
WANT TO SEE THIS HONEY MUSTARD CHICKEN MARINADE IN ACTION? Try my recipe for marinated air fryer chicken thighs!
MORE GREAT SAUCES FOR YOU TO TRY
RESTAURANT STYLE CILANTRO LIME CREMA
UTAH’S FAMOUS FRENCH FRY DIPPING SAUCE
THE BEST SAUCE FOR ASIAN DUMPLINGS
LOVE THIS RECIPE? PIN IT FOR LATER!
HONEY MUSTARD CHICKEN MARINADE
Ingredients
- 3 tbsp Dijon Mustard
- 2 tbsp Yellow Mustard or Whole Grain Mustard
- 3 tbsp Honey
- 3 tbsp Fresh Lemon Juice
- 3 tbsp Extra Virgin Olive Oil
- 3 Cloves Garlic finely minced
- 1.5 tsp Fresh Thyme (or 1/2 tsp Dried Thyme)
- 1.5 tsp Smoked Paprika
- 1 tsp Salt
- ½ tsp Freshly Ground Black Pepper
- ¼ tsp Cayenne Pepper optional, for heat
Instructions
- Add all of the ingredients to a bowl. If you want the smoothest marinade, use a blender.
- Blend or whisk until well combined.
Video
Notes
Nutrition
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