Honey Mustard Chicken

You had me at 5 ingredients! That’s right. This Honey Mustard Chicken only requires 5 pantry staple ingredients for the marinade, resulting in a delicious sweet-and-savory dinner.

We agree with Bianca’s review! Honey Dijon Chicken has never been so easy. Check out our storage tips & tricks as well as recipe ideas on how to use the marinade.

Ingredients Needed

Marinating chicken is THE key to infusing flavor into typically lean, bland poultry cuts. This simple marinade requires only 5 pantry staples to turn that lackluster cut into something super tasty!

Let’s meet the key ingredients to making the best Honey Mustard Chicken on earth!

• Avocado Oil or Olive oil – The base for almost all of our chicken marinades.
• Apple cider vinegar – Cider vinegar adds a delicious twist on the acid component of this marinade.
• Dijon mustard – There isn’t too much in this recipe, but it’s enough to give it that signature Dijon flavor.
• Honey – This all-natural sweetener balances out the tartness from the vinegar and mustard.
• Salt – A must in any chicken marinade.

How to Make Honey Mustard Chicken

Only three steps are required for tender, flavorful Honey Dijon Chicken.

Place the marinade ingredients straight into a gallon-size freezer bag and give it a good shake. This saves you an extra dish. You could also mix the ingredients in a small mixing bowl and pour it over the chicken

Add the chicken to the ziplock bag with the marinade. Close securely and gently massage it into the meat. Marinate in the fridge for at least 2 hours and up to 24 hours.

Then, grill, slow cook, pressure cook, or bake your marinated Chicken. You choose your method! We’ve included instructions for how to cook boneless chicken breasts any of these ways below.

Ways to Cook Marinated Chicken

Chicken breasts are by far the most popular cut to marinate and cook, so we’re giving you several cooking options below. You can grill, bake, slow cook, or pressure cook your boneless, skinless chicken breasts (or thighs).

Here are four easy ways to cook marinated Honey Mustard Chicken:

Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, depending on the thickness of the chicken, until done.

Place chicken and marinade in slow cooker. Cover and cook on LOW for 2 1/2 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise, you’ll overcook and dry it out.

Here is a whole post about how long to cook chicken in the Crockpot if you’re interested!

Place chicken, marinade, and 1/3 cup chicken broth in a 6-quart Instant Pot. (Note: If using an 8 quart, add an additional 1/2 cup of broth.)

Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)

Pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. This step is super important!

Preheat grill to medium-high heat (400-450°F) and clean the grates well. Grill for 4-6 minutes per side, closing the lid in between flipping. The cook time may take a little longer, depending on the thickness of the chicken.

FAQs

The ideal marinating time for chicken is anywhere between 2-24 hours. The specific time can depend on the type and cut of chicken, as well as the acidity level of the marinade.

Yes, over-marinating chicken can actually have a negative effect on the texture and taste of the meat. Acidic marinades, in particular, can break down the proteins in the chicken too much and leave it with a mushy texture.

You shouldn’t reuse marinade but you can boil it to use safely as a sauce over your finished dish using these directions. I actually do this all the time.

To kill all the raw chicken germs, be sure to bring the marinade to a rolling boil in a pot on the stove for at least 1 minute, according to the CDC‘s directions for making water safe to drink. The World Health Organization (WHO) Trusted Source notes that bacteria are rapidly killed at temperatures above 149°F (65°C), which is below that of boiling water or even a simmer. So rest assured you’ll be safe if you boil it well for 1 minute. We’d suggest straining it after boiling to remove any chicken pieces.