Grilled Honey-Mustard Chicken Thighs

By Lidey Heuck

Published June 16, 2025

  • David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
About 4 hours
Prep Time
10 minutes
Cook Time
45 minutes, plus at least 3 hours’ marinating
Rating
5(488)
Comments
Read comments

Boneless, skinless chicken thighs are a great choice for grilling any night of the week: They take well to marinades, cook quickly and develop a nice crispy exterior without drying out. This crowd-pleasing recipe, inspired by classic honey-mustard sauce, starts with a simple but flavorful Dijon mustard marinade. Since marinades high in sugar can burn when chicken is grilled over high heat, this recipe calls to brush the chicken with a rich, sweet and savory three-ingredient glaze (honey, Worcestershire sauce and more mustard) as soon as it comes off the grill. For a little kick, add a few dashes of your favorite hot sauce to the glaze, and be sure to pass any leftover glaze around the table for dipping. Serve with grilled vegetables and a crowd-pleasing picnic side, such as pasta salad or potato salad.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

FOR THE GRILLED CHICKEN

  • ¼ cup Dijon mustard

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon apple cider vinegar 

  • 2 garlic cloves, minced or grated

  • 1 teaspoon onion powder

  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper

  • 2 pounds boneless, skinless chicken thighs (about 8 thighs)

FOR THE GLAZE

  • ¼ cup honey 

  • 2 tablespoons Dijon mustard 

  • 1 teaspoon Worcestershire sauce

  • Few dashes of hot sauce (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 269 milligrams cholesterol; 523 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 23 grams fat; 1 gram fiber; 812 milligrams sodium; 58 grams protein; 18 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large bowl, combine the mustard, olive oil, vinegar, garlic, onion powder, 1 teaspoon salt and ¼ teaspoon pepper, and whisk until smooth. Pat the chicken thighs dry with a paper towel and add them to the bowl, tossing to coat them in the marinade. Cover and refrigerate for at least 3 hours or up to 24.

  2. Step 2

    When you’re ready to grill, let the chicken sit out at room temperature for 30 minutes. Meanwhile, clean the grill grates and brush them with oil, then heat the grill to medium-high.

  3. Step 3

    While the grill heats, make the glaze: In a small saucepan, combine the honey, mustard, Worcestershire sauce and hot sauce, if using. Bring to a simmer over medium-high heat, then reduce the heat to low and simmer until slightly thickened, about 2 minutes. Set aside to cool.

  4. Step 4

    Grill the chicken until cooked through, 6 to 8 minutes on each side, covering the grill to maintain the heat if necessary. If the chicken doesn’t release easily from the grates, cook for another minute or two.

  5. Step 5

    Transfer the chicken to a serving platter. Brush the tops generously with the glaze, sprinkle lightly with salt, and serve hot or warm.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
488 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

JH

Sounds like a good recipe! Can this be made in the oven instead of a grill?

JW

This is a wonderful recipe for chicken cooked over charcoal. Simple and easy. No alterations…no substituting… follow this recipe and enjoy.

Cassandra

@JH had the Same Question. Will attempt tonight in a 425 Oven for 30-40 mins

jkeva410

Delicious. I preferred it without the glaze, honestly. My husband loved the glaze, so I will serve along side next time. A nice cucumber salad and a nice summer rice salad turned this into a great meal. Will add couscous for guests. Ze

Susan B

We loved this so much that we repeated it 3 days later! I ran out of honey so I used Hot honey 2nd time instead of dashes of hot sauce and it was great!

Margaret

Just made this tonight and will make again, soon. cooked over an outdoor charcoal fire, using bone-in thighs. Added 2 minutes to cooking time to compensate for the bones. Served with grilled pineapple and bell peppers which were an excellent complement.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.