Honey Mustard Rosemary Chicken

I get all warm and fuzzy inside when I can grill outside for dinner without putting on my winter parka, and I’m happy to report that the time of special feelings is now. Our spring weather has been delightful for weeks and even though I feel a mild amount of guilt for having left all my friends behind in Northern Minnesota where they likely could have a blizzard any day still, I am taking full advantage of the sunny, balmy weather that basically screams grilling season is here.

Even though I already have a few tried-and-true grilled chicken recipes, kind of my main go-to’s, this grilled honey mustard rosemary chicken is so outstanding, I’m not sure I need any others – at least for the next few weeks (eventually my recipe obsession always gets the best of me).

Honey Mustard Rosemary Chicken

Tender and so delicious, this chicken has a crazy amount of flavor (thank you, rosemary, thank you) and is incredible with just a little sprinkle of fresh lemon juice before serving. Another huge perk? It’s versatile enough to be served with about a million different side dishes (I’ve narrowed a few down for you below because I know what it’s like to spend a hundred hours just searching for the right side dish).

Fresh rosemary does me in every time (take this rustic rosemary bread for instance or this other buttermilk rosemary chicken) and this grilled chicken follows that pattern in a big way!

What To Serve*This chicken goes well with so, so many things – below are just a few suggestions; check out the Recipe Index, specifically salads or side dishes, for more inspiration*

Cheesy Zucchini Rice OR Cheddar Skillet Scalloped Potatoes (I often leave the blue cheese out of this recipe to be more kid-friendly and it’s fantastic) OR Golden Skillet Potatoes
Fresh Green Beans with Cherry Tomatoes and Balsamic Dressing
Amazing Romaine Salad
French Bread Rolls

One Year Ago: Whole Wheat Coconut Oil Chocolate Chip Oatmeal Cookies
Two Years Ago: Pretzel and Toffee Peanut Butter Chocolate Brownies
Three Years Ago: Skillet Taco Pie

Grilled Honey Mustard Rosemary Chicken

Yield: Serves 6

Grilled Honey Mustard Rosemary Chicken

The chicken breasts (or thighs) can be served whole, or, like I sometimes do, they can be sliced after grilling into thin strips. It will probably depend on what you choose to serve with the chicken but slicing it up helps the servings to stretch a little bit (especially when feeding younger kids who probably won't eat a larger sized portion).

If you don't have an outdoor propane or charcoal grill, you could try broiling (watch carefully!) or cooking in a hot skillet on the stovetop.

Also, I think fresh rosemary elevates this chicken to extraordinary proportions but if you absolutely, positively cannot find or get your hands on fresh rosemary (do try, please do), 1-2 teaspoons of dried, chopped rosemary will work in a pinch.


  • 1 tablespoon olive oil
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh rosemary, coarsely chopped
  • 2 pounds boneless, skinless chicken breasts or thighs
  • Lemon wedges for serving


  1. Whisk together the olive oil, mustard, honey, garlic, salt, pepper, and rosemary. Place the chicken in a gallon-size ziploc bag and pour in the marinade. The mixture will be pretty thick; that's ok. Press out excess air, seal the bag and then gently mash the bag with your hands until the marinade mixture evenly coats the chicken.
  2. Refrigerate for at least one hour or up to 24 hours.
  3. Preheat an outdoor grill to about 350 degrees and cook the chicken for 6-7 minutes per side or until the internal temperature registers 165 degrees F on an instant-read thermometer. Tent with foil and let rest for 5 minutes.
  4. Drizzle fresh lemon juice over the chicken and serve (or serve the lemon wedges alongside).

Recipe Source: adapted slightly from my friend Kim (who also sent me this delectable carrot cake recipe)

30 Responses to Grilled Honey Mustard Rosemary Chicken

  1. Latrise B says:

    Could these be put in oven instead of on grill?

  2. Melissa says:

    Yowzer!! I loved this!! It is 31 C here (89 degrees F) and what a great night to grill! No hot kitchen/house and these chicken breasts were absolutely lovely! 7 minutes per side brought them to grilled perfection and I paired it with your rice pilaf to keep things light and simple! Thanks so much for the great recipes that keep our tummies full and satisfied!

  3. Joshua Mitchell says:


  4. Ruth says:

    Hahaha I had to run over to my neighbor to get rosemary for this recipe as well!! I’ve made it twice already, once for my family and once for a bbq and my youngest said it’s her favorite chicken! Thanks Mel!

  5. I may or may not have gone on a covert mission to “borrow” a sprig of rosemary from a house in our neighborhood with a huge bush on their verge! ;o) This was super good and a nice change from some of our standard grill recipes. Thanks!

  6. Sam M says:

    I made this for dinner tonight and my commented several times how yummy it was! Thanks for another winning recipe!!

  7. Reyna says:

    Mel–this recipe has skyrocketed to the top of our favorites. I’ve done it with chicken, and recently I did it with pork tenderloin on the grill, and it was spectacular. It is so great to have this winner in my back pocket for both weeknight meals, and something a little fancier for guests! What did I ever do without you?!

  8. Jamie says:

    I made this for dinner when we had guests this week and it got rave reviews! It will definitely become one of my go-to grilled chicken recipes.

  9. Becky says:

    We had this for supper this weekend, and it was awesome! I even made some of the Macaroni Grill Rosemary Bread to go with it which was also delicious!

    In case anyone was wondering, I had some chicken that needed to be used or frozen, so I froze it in the marinade on Thursday and thawed it in the fridge about 24 hours before we grilled it. It worked like a charm and made for really easy dinner prep! I’ll definitely freeze chicken in this marinade again!

    Thanks for another winner, Mel!

  10. Miss Teri says:

    Sadly the grill did not make the cross-country move! Hubby’s b-day is in 3 weeks and I believe I know what is on the gift list!

  11. Bess says:

    My family enjoyed this chicken tonight, replacing fresh rosemary with 2 teaspoons of dried rosemary, lightly ground, and omitting the lemon juice because we did not have those ingredients on hand. The chicken was so delicious! We will try it next time with the lemon and maybe a little bit of cayenne pepper. Thank you!

  12. Louise E. says:

    This sounds like a good combination of flavours. I’m sure it will be delicous. I agree that fresh rosemary makes a big difference in recipes.

  13. I love rosemary in anything and everything, so this chicken looks amazing! And we are actually finally done with blizzards (I think!) so I can even make it soon! 🙂

  14. Mollie says:

    Do you have a grill you recommend? I’m looking to upgrade, and just wondering if you have opinions. Or tips for making sure your meat doesn’t stick to the grill. I hate it when I go to flip chicken, and it starts tearing because it’s stuck to my grill. Maybe I’m just grill impaired…

    • Mel says:

      Hey Mollie, good question. We just have a CharBroil infrared grill we got at Home Depot five years ago or so. It works fine. My parents have a pretty high end Weber grill and I’m not sure it does anything mine doesn’t (although I could be wrong!). Have you tried lightly oiling the grill grates before putting on the chicken?

      • Mollie says:

        What should I use to oil them? I’ve made the mistake of trying to use cooking spray after it’s hot (talk about pyrotechnics!). Should I just brush with Olive oil before I turn it on? (I have a charbroil one from homedepot too! Ours has the gas on one side and charcoal on the other, which I do like…) Maybe my grates just need a good cleaning…

        • Mel says:

          Hey Mollie – I do clean my grates quite often (every 2-3 times grilling) to get all the black, nasty build-up off. Then, I usually just brush with olive oil or vegetable oil and often times, I don’t brush with oil at all if my grates are super clean.

  15. Cathy says:

    Another grand slam Mel! Made this one for my family and another as well… I love that I don’t even need to test your recipes out before I make them for others. I can always count on amazing goodness out of your kitchen! I tripled it and made 20 breasts (butterflied from 10). Served it with spinach salad with your creamy poppyseed dressing. Delicious!

  16. Kim in MD says:

    This looks delicious, Mel! I absolutely love rosemary, and sadly all three of my Rosemary plants are dead after our record breaking cold winter. I also lost my thyme, so I am going to replant my herb garden this weekend. I can’t wait to make this chicken!

  17. Jacqueline says:

    Yum! Going to make this week. Can you tell us your other tried-and-true grilled chicken recipes you mentioned in this post. I would love to know your other go-to recipes if you ever want to do a post on that :). Thank you!

  18. I love it when barbecue season gets here. Less dishes to do. That is always a good thing. This chicken looks like a good thing as well.

  19. That is a phenomenal flavor combo! Can’t wait to break out the grill this weekend. Lovin’ this warmer weather!

    Have a great Wednesday Mel!

  20. Savor these beautiful spring days. I love getting outside and grilling. These chicken breasts look so delicious. Honey mustard! Yum!!!

  21. Sheila says:

    Yes, Spring is here! And this is a good reason to pull out the grill and outdoor furniture. Excited to try . . . .Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *