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Honey-Mustard Chicken Recipe

Honey-Mustard Chicken Recipe

If my family had their wish, I'd serve chicken on the grill every night. This sweet and tangy glaze is an appealing alternative to traditional tomato-based sauces. —Heidi Holmes, Renton, Washington
TOTAL TIME: Prep: 10 min. Grill: 50 min. YIELD:4 servings


  • 1 cup pineapple juice
  • 3/4 cup honey
  • 1/2 cup Dijon mustard
  • 1 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up


  • 1. In a small saucepan, combine the pineapple juice, honey, mustard and ginger; bring to a boil. Combine cornstarch and water; gradually whisk into honey mixture. Cook and stir for 2-3 minutes or until thickened. Reserve 3/4 cup to serve with chicken if desired.
  • 2. Baste chicken with remaining glaze. Grill, covered, over medium-low heat for 30 minutes. Turn chicken; brush again with glaze. Grill, uncovered, for 20 minutes or until juices run clear. Serve with reserved glaze if desired. Yield: 4 servings.

Nutritional Facts

14 ounce-weight: 628 calories, 27g fat (7g saturated fat), 153mg cholesterol, 664mg sodium, 48g carbohydrate (41g sugars, 0 fiber), 50g protein.

Reviews for Honey-Mustard Chicken

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gunslinger User ID: 544392 213960
Reviewed Dec. 4, 2014

"Delicious, the pineapple, honey, mustard and ginger combine perfectly to give this dish a great flavor!"

shecooksalot User ID: 5888460 73476
Reviewed Sep. 23, 2013

"I loved the honey mustard sauce, very good and very easy to make. I took as much skin off as I could and I baked the chicken at 450 for 30 minutes on each side, basting before putting it in and than again when I flipped the chicken. Probably a little overkill, but I hate when chicken isn't cooked through, which I seem to have a special talent for doing. I will probably decrease the time a bit next time I make this recipe."

justmbeth User ID: 1196484 16042
Reviewed Aug. 31, 2013

"I thought this chicken recipe was ok. Nothing special so I don't think I'll be making again."

char04 User ID: 2958136 19323
Reviewed Jul. 30, 2013

"This was very good. I will use this again for chicken on the grill."

gramau User ID: 3698587 18875
Reviewed Jul. 6, 2013

"Sounds wonderful, but I don't grill! That was my late husbands job. Any way I could do this in the oven?"

jaybabe_123 User ID: 5537162 39302
Reviewed Jun. 14, 2013

"Made this last night. My pickiest eater absolutely loved it. I thought it was a bit heavy on the mustard, for my taste, but everyone else really enjoyed it. The sauce tastes exactly like the honey mustard sauce at Chick-fil-A."

Christelschultz1 User ID: 3686509 18871
Reviewed Jun. 11, 2013

"Thank you "rebelwithoutaclue" for your version of grilling this chicken. I have a weber and I am learning how to use it. My husband use to go all the grilling, but the Lord took him home suddenly and I am now learning how to many new things on my own. Thank you for sharing. :)"

SarahV1 User ID: 1709918 19321
Reviewed Jun. 11, 2013

"This is a wonderful alternative to the the Bullseye BBQ sauce I usually use. My 6 yr old granddaughter absolutley loves it. Definitely as crowd pleaser."

rebelwithoutaclue User ID: 4288906 46535
Reviewed Jun. 11, 2013

"I have been making this chicken for years. I think I have it down. If you have a Weber charcoal grill, try this. Grill indirect, covered w/ vents wide open, skin side up (do not turn). At the 35 min mark baste w/ Gravy Master liquid. Gravy Master will give the chicken a rich color. I always brine my chicken 3-12 hrs to add moisture. I also use coconut juice or peach juice as an alternative. What you get by not turning the chicken is a skin that your family will think is fried chicken. Total cooking time is still 50 min but the Weber lid stays on the entire cooking time."

supershears5 User ID: 3725759 45320
Reviewed Jan. 14, 2012

"We LOVE this chicken recipe. I have made it several times, and used ginger ale and sierra mist in place of the pineapple juice and both turned out just as wonderful as the original."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.