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Grilled honey mustard chicken on a plate with salad and sauce.

Honey Mustard Chicken

With only 5 ingredients, you can create this deliciously simple Honey Dijon chicken marinade in no time. Then, either grill, slow cook, pressure cook, or bake for a succulent chicken dinner.

Yield: 5 servings 1x
Prep: 5 minutesCook: 12 minutesTotal: 17 minutes (plus marinating time)


  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1 1/22 pounds chicken breasts, tenders, or thighs

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Make It Now:

  1. Make Marinade: Add the oil, vinegar, honey, Dijon Mustard, and salt to a gallon-sized freezer bag, seal, and shake. Either seal and refrigerate until ready to use, OR add 1 1/2 – 2 pounds chicken to the bag, seal, and squish around to make sure the chicken is covered in marinade. (Freezing instructions begin here.)
  2. Marinate Chicken: Place the bag in the refrigerator for at least 2 hours and up to 24 hours. (Tip: Set the bag in a container to prevent any leaks.)
  3. Cook Chicken: Cook the chicken using one of these methods. The chicken is done when it reaches 165°F internally and/or is no longer pink inside.
      • Bake in Oven: Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. (Tip: Spray the dish/sheet pan with cooking spray to prevent sticking.) Bake uncovered for about 20-25 minutes, until done. May take longer depending on the thickness of the chicken.
      • Slow Cooker: 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.
      • Instant Pot: 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.)
      • Grill: *Before marinating, pound out the chicken to about 3/4-inch thick (or cut it in half lengthwise) to help with fast and even cooking. To do this, place one breast at a time inside a freezer bag and pound with the flat side of a meat mallet. Preheat grill to medium-high heat (400-450°F) and clean the grates well. Grill for about 4-6 minutes per side, closing the lid in between flipping, until done. The cook time may be longer depending on the thickness.
  4. Make Extra Sauce (optional): Instead of discarding the leftover marinade, place it in a small pot and bring it to a rolling boil on the stovetop for at least 1 minute. Watch closely so it doesn’t overflow. Strain it, if desired, and use as extra sauce over the cooked chicken.*

Freeze For Later: Follow step 1. Freeze for up to 3 months.

Prepare From Frozen: Thaw, using one of these safe thawing methods, and follow Step 3. No additional marinating time needed once it is thawed!


This marinade works for different cuts of chicken as well. I love it with chicken thighs! 

*How to Safely Turn the Marinade Into Sauce: 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. 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. 

How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. (A digital meat thermometer is a must to help cook chicken perfectly.)


© Author: Rachel Tiemeyer
Cuisine: American Method: Any cooking method