This Sriracha Honey Mustard Chicken has a marinade/ sauce that only has three ingredients.
It’s a super simple meal to throw together on a weeknight.
But it’s extraordinary flavor makes it a perfect, extra special weekend meal.
I am SO thrilled that grilling weather is finally here!
My family was all hanging out on the patio together as I grilled this chicken. Evenings like this are so enjoyable 🙂
When grilling, I prefer boneless, skinless chicken thighs.
Trimming them first with kitchen scissors is a handy trick I have picked up.
But you could certainly use thin cut chicken breasts instead.
This sauce would even be amazing on pork chops.
How to make Sriracha Honey Mustard Chicken
Add some honey, Sriracha, and dijon mustard to a bowl and whisk until evenly combined.
And put four chicken thighs in a gallon size plastic bag.
Pour half of the sauce into the bag with the chicken.
Massage the bag until the chicken is coated with the sauce.
You can marinate this for an hour.
Or even better, do this the night before and marinate in the fridge overnight.
When ready to cook these, preheat the grill to medium high heat.
And season the chicken with kosher salt and pepper.
Once hot, place the chicken on the grill grates for 4 to 6 minutes per side.
Brush with a little more of the sauce that was set aside earlier.
But be sure to save some for dipping at dinner 🙂
Sriracha Honey Mustard Chicken gets a gorgeous color and the charred edges are super good!
Sides for this meal could include just a salad kit from the store, or grill some corn on the cob brushed with butter.
The corn will cook at the same time as the chicken.
Even more recipes similar to Sriracha Honey Mustard Chicken…
Sriracha Honey Mustard Chicken
Sriracha Honey Mustard Chicken has a sweet and spicy sauce and marinade, perfect for chicken breasts or chicken thighs on the grill
- 4 to 6 boneless, skinless chicken thighs (or thin cut chicken breasts)
- 3 Tbsps honey
- 3 Tbsps dijon mustard
- 2 Tbsps Sriracha
- kosher salt, pepper
Trim extra fat from the chicken if needed and place the chicken in a gallon size plastic bag
Add the honey, dijon mustard, and Sriracha to a bowl and whisk until combined. Pour half of this sauce to the bag with the chicken, massage the bag until the chicken is coated. Marinate in the fridge at least an hour or overnight.
Season the chicken with kosher salt and pepper. Grill the chicken over medium to medium high heat for 4 to 6 minutes per side, brush with a little of the remaining sauce during the last few minutes of grilling.
Serve with the rest of the sauce for dipping.