Honey Dijon Grilled Chicken (Easy Marinade Recipe)

An easy marinade makes this Honey Dijon Grilled Chicken a summer staple! We’ve been making this recipe for years and it’s always a hit!

Honey Dijon Grilled Chicken (Easy Marinade Recipe)

Hello, hello! I’m so excited to get this recipe to you today, as it’s one of our favorites that we make all summer long. This Honey Dijon Grilled Chicken is packed with flavor – and my kids absolutely love it! What’s more, they even tell me so. “I really like this dinner, Mom!” Those are words I love to hear!

Honey Dijon Grilled Chicken (Easy Marinade Recipe)

Summer days are for adventuring, relaxing, and being outdoors. The last thing you want to do is spend a long time in the kitchen cooking dinner, right? I add this grilled chicken to our menu plan almost every week, and I love how I hardly have to think about cooking with this recipe.

Brad and I have grilled a lot of chicken breasts and have learned a lot along the way. See this lemon and herb grilled chicken recipe for our best tips for making juicy grilled chicken! My grilled chicken fajitas are another summer favorite.

To make it a meal, I’ll add in some Instant Pot corn on the cob and crusty bread with butter. Plus a green salad or fruit salad if I’m feeling ambitious. It takes minimal effort, and everyone in the family is happy with their dinner plate.

Honey Dijon Grilled Chicken (Easy Marinade Recipe)

If you have more time or are making this grilled chicken for a party, I’d recommend serving it with my coleslaw recipe or corn salad.

Honey Dijon Grilled Chicken (Easy Marinade Recipe)

Tips for making this Honey Dijon Grilled Chicken recipe:

  • I like to make the marinade in a liquid measuring cup for easy pouring. I find that whisking the ingredients together helps to make sure everything is well combined.
  • These ziploc bag holders (pictured above) are completely non-essential, but they do make it so easy to add your chicken and marinade to the baggie!
  • There are a few things you can do to keep your grilled chicken moist. (Because no one wants dry chicken, right?) If you’re using boneless, skinless breasts, pound them so that they’re thinner and an even thickness. Or, use chicken thighs which tend to be moister. Finally, use an instant-read thermometer to check when the chicken is done. You want it to be cooked to 165 degrees F. Overcooking leads to dry chicken!

Honey Dijon Grilled Chicken (Easy Marinade Recipe)

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