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Flavorful Honey Mustard Grilled Chicken Thighs

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A quick and easy recipe featuring boneless, skin-on chicken thighs marinated in a honey, mustard, and beer mixture, grilled to a caramelized, juicy finish perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 6 boneless, skin-on chicken thighs (about 2 pounds / 900 grams)
  • ¼ cup (85 grams) honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • ½ cup (120 ml) beer (light lager or pilsner recommended)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • Optional: pinch of cayenne pepper for heat

Instructions

  1. In a large mixing bowl, whisk together honey, Dijon mustard, yellow mustard, beer, olive oil, minced garlic, apple cider vinegar, salt, black pepper, and paprika until smooth and glossy, about 2 minutes.
  2. Add chicken thighs to the bowl and toss to coat thoroughly. Cover with plastic wrap or transfer to a zip-top bag, press out excess air, and refrigerate for at least 1 hour, ideally 3 to 4 hours. If short on time, 30 minutes will suffice.
  3. Preheat grill to medium-high heat (375°F to 400°F). Clean and lightly oil the grates to prevent sticking.
  4. Place chicken thighs skin-side down on the grill. Cook for 7-9 minutes without moving to develop a golden crust.
  5. Flip carefully using tongs and grill the other side for 7-8 minutes. Check internal temperature with a meat thermometer; it should reach 165°F (74°C).
  6. Remove chicken from grill and let rest for 5 minutes. Brush with reserved marinade or extra honey mustard glaze if desired.
  7. Serve hot with your favorite sides.

Notes

Do not flip chicken too often; let the skin caramelize properly before turning. Avoid piercing the meat with forks to keep juices locked in. Bring chicken to room temperature for 15 minutes before grilling for even cooking. Oil grill grates well to prevent sticking. If flare-ups occur, move chicken to cooler part of grill. Rest chicken after grilling to redistribute juices. Marinate no longer than 8 hours to avoid mushy texture. For gluten-free option, use gluten-free beer or sparkling water with apple juice. Oven-bake alternative: bake at 400°F for 25-30 minutes, finish with broil to crisp skin.

Nutrition

Keywords: honey mustard chicken, grilled chicken thighs, beer marinade, easy weeknight dinner, barbecue chicken, quick chicken recipe

Find it online: https://novanosh.com/flavorful-honey-mustard-grilled-chicken-thighs-recipe-for-easy-weeknight-dinners/