These Grilled Honey Dijon Chicken Thighs are super flavorful and incredibly moist and juicy. They’re grilled to perfection and would be a delicious addition to your next summer BBQ!
Grilling season is in full swing here at the beach and I’m so happy about it! We grill everything from meats to seafood, to veggies, pizza and even desserts. I think what I love most about grilling is that it’s something Tom helps with. He’s not much of a cook (sorry Tom), but put him in front of a grill and he’s a master!
These Grilled Honey Dijon Chicken Thighs are made weekly here at the beach. We enjoy them for dinner and then keep the remainder in the fridge for lunches or snacking so we can hit our daily protein goals.
Why You’ll Love this Recipe
The marinade is so simple to make and so tasty. It’ll work with chicken thighs like I used today or if you’re partial to white meat you can use chiken breasts. You’d just need to adjust the grilling time.
Protein, protein protein…enough said.
Besides the marinating time, you’ll need less than 15 minutes to prepare the marinade and just about 15 minutes to grill the chicken. Dinner couldn’t be easier.
Ingredients You’ll Need
- boneless skinless chicken thighs
- honey
- Dijon mustard
- coarse kosher salt and pepper
- Montreal Chicken Seasoning
- white vinegar
- garlic
- olive oil
Step-By-Step Instructions
The first step is to mix honey, Dijon mustard, kosher salt and pepper, Montreal Chicken Seasoning, white vinegar and minced garlic in a bowl, big enough to fit all the chicken pieces.
You’ll slowly whisk in your olive oil until the mixture is thick, smooth and well combined. Remove 1/2 cup of the marinade and place in a small bowl covered with plastic wrap in your fridge. This will be used to brush the chicken with towards the end of grilling time.
The second step is to add in your chicken pieces, just a few at at time and make sure they’re all well coated with the marinade. You will cover your bowl with platic wrap and place in your refrigerator for 2 hours or up to overnight.
The third step is to remove the chicken pieces to a tray and get ready to grill. You’ll want to heat your grill to medium-high heat, about 400-450 degrees.
You will place your chicken pieces on the hot grill and grill about 6 minutes on the first side and then flip and continue to grill for an additional 6 minutes on the second side. I continue to cook my chicken, brushing with the reserved marinade, until it reaches an internal temperature of 175 degrees so I’m assured on extra tender melt-in-your-mouth chicken thighs.
When the chicken is done cooking remove it to a platter and let it rest for five minutes before slicing and enjoying.
I hope you guys try this recipe and I hope it becomes a weekly dish at your house as well! It’s melt-in-your-mouth tender and juicy and absolutely delicious!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Grilled Honey Mustard Chicken Thighs
As I mentioned above, this recipe marinade works with white or dark meat chicken. If you do decide to use boneless chicken breasts, you will marinate them for the same amount of time, but grilling time will be different. I take my chicken breasts off the grill at 155-160 degrees and let them rest for 5 minutes or so which gets them up to the 165 degree mark for doneness.
More Delicious BBQ Recipes to Enjoy
Grilled Honey Dijon Chicken Thighs
Print Recipe Pin RecipeIngredients
- 2 1/2 lbs. boneless, skinless chicken thighs
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 1 1/2 tsp. Montreal Chicken Seasoning
- 1/2 tsp. coarse kosher salt
- 1/2 tsp. pepper
- 3 tsp. white vinegar
- 1 Tbsp. minced garlic
- 2/3 cup olive oil
Instructions
- Mix honey, Dijon mustard, kosher salt and pepper, Montreal Chicken Seasoning, white vinegar and minced garlic in bowl big enough to fit all the chicken pieces. Slowly whisk in your olive oil until the mixture is thick, smooth and well combined.Remove 1/2 cup of the marinade and place in a small bowl covered with plastic wrap in your fridge. This will be used to brush the chicken with towards the end of grilling time.
- Add in your chicken pieces, just a few at at time and make sure they're all well coated with the marinade. You will cover your bowl with platic wrap and place in your refrigerator for 2 hours or up to overnight.
- Preheat grill to medium-high heat, about 400-450 degrees. Remove the chicken pieces from the marinade to a tray.Place your chicken pieces on the hot grill and grill about 6 minutes on the first side and then flip and continue to grill for an additional 6 minutes on the second side. I continue to cook my chicken, brushing with the reserved marinade, until it reaches an internal temperature of 175 degrees so I'm assured on extra tender melt-in-your-mouth chicken thighs.When the chicken is done cooking remove it to a platter and let it rest for five minutes before slicing and enjoying.
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