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Chicken thighs on a hot grill.
Victoria Haneveer

Grilled Chicken Thighs with Honey Mustard

Boneless chicken thighs marinate with Dijon mustard, honey, garlic and rosemary, then cook on the grill and finish with fresh lemon juice.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 1 hour
Total Time 1 hour 27 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
 

  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • ½ teaspoon black pepper
  • 1 teaspoon chopped fresh rosemary or ¼ teaspoon dried rosemary
  • 1 teaspoon salt
  • 1 garlic clove, minced
  • 1 ½ pounds (680 g) boneless skinless chicken thighs (retain the existing affiliate link: https://amzn.to/3eBPbAJ)
  • Juice of ½ lemon

Equipment

  • Grill
  • Zip-top bag
  • Aluminum foil
  • Instant-read meat thermometer

Method
 

  1. Put the garlic, olive oil, Dijon mustard, honey, salt, black pepper and rosemary in a zip-top bag. Seal the bag and squeeze it gently to combine the marinade.
  2. Add the chicken, seal the bag and turn it until the thighs are coated. Refrigerate for at least 1 hour or up to 24 hours.
  3. Preheat the grill to medium-high heat, about 350 to 400°F (180 to 200°C).
  4. Remove the chicken from the bag and discard the used marinade.
  5. Grill with the lid closed for about 6 minutes per side. Check the thickest part with a meat thermometer and continue cooking until it reaches at least 165°F (74°C).
  6. Transfer the chicken to aluminum foil and squeeze the lemon juice over it. Fold the foil loosely around the chicken.
  7. Rest for 10 minutes, then serve.

Notes

  • Marinate the chicken in the refrigerator, not on the counter.
  • Honey can darken quickly on the grill, so move the chicken away from direct heat if the outside browns before the center is cooked.
  • Discard any marinade that has touched raw chicken.