This Honey Mustard Chicken will excite your taste buds with its Cajun flair and makes an easy marinate-ahead weeknight meal that is destined to become a family and company favorite!
This Honey Mustard Chicken is tangy, sweet and spicy and the creamy honey mustard sauce is to live for! You will never want to go back to classic honey mustard chicken again!
Cajun Honey Mustard Grilled Chicken Recipe
Remember when I told you that before my blog, I cooked and created new recipes multiple times a week and categorized them in huge binders (Exhibit A)? Well, I’ve been having a hankering for Honey Mustard Chicken (does anyone really say hankering? it just rolls off my typing fingers but I can only wish it would so effortlessly roll off my tongue. I wish I was as cool as that. Anywhooooooo…), I remembered I had concocted an an amazing Cajun Honey Mustard Chicken way back in the day that wasn’t too sweet, wasn’t too tangy, but just right, so I unearthed my neglected binder, tried not to get too distracted with the pages and pages of yumminess, and after a few growing pains, this little number was born.
It was a delicious reunion. Like crazy delicious. Like you haven’t tasted honey mustard chicken until you taste this honey mustard chicken!
The chicken is marinated in honey, yellow and Dijon mustard, orange juice, brown sugar, and Cajun spices so it seeps up all that flavor AND also gets smothered in the most tantalizing Creamy Cajun Honey Mustard Sauce.
The sauce is simply the leftover unused marinade that you separate out from your chicken marinade and blend it with cilantro, sour cream and mayo. It’s creamy, sweet and spicy deliciousness will leave you weak at the knees. A good kind of weak. A weak that means I love you so much I must have more!
This Cajun Honey Mustard Chicken can be grilled or cooked on the stovetop, marinated for 1 hours up to overnight – so no matter your time situation, you can always devour Cajun Honey Mustard Chicken. Always and forever.
This chicken is delicioso accompanied with forkfuls of rice and especially with rice AND mangoes (seriously, this combo is AH-mazing!). Crazy delicious sweet heat Cajun Honey Mustard Chicken. Let me introduce you.
Honey Mustard Grilled Chicken Ingredients
One thing I love about this recipe is that the honey mustard chicken marinade doubles as the sauce that’s drizzled over the cooked chicken. Win!
Here’s what you’ll need to make this recipe:
- Chicken thighs: I prefer making honey mustard chicken thighs because they’re juicier and more flavorful than chicken breasts.
- Honey: Sweetens the sauce and adds a lightly floral flavor.
- Orange juice: Use freshly squeezed for this recipe.
- Brown sugar: Just 2 tablespoons sweetens the sauce further.
- Mustard: I used a blend of yellow mustard and coarse-grained Dijon mustard.
- Spices: Cajun seasoning, salt, garlic powder, and black pepper. Easy!
- Cilantro: A little fresh cilantro brightens up the honey mustard chicken sauce.
- Sour cream: Gets mixed into the sauce to make it ultra creamy.
- Mayonnaise: Ditto. Use light mayo, if desired.
How to Make Honey Mustard Grilled Chicken
- In a small bowl, whisk together the Honey Mustard Chicken Marinade ingredients.
- Add ½ cup of marinade and ¼ cup olive oil to large freezer bag along with chicken. Marinate for 1 hour up to overnight (the longer the better). Refrigerate unused marinade separately to use in the sauce.
- Once marinated, grill the chicken (I’ve also given stovetop directions in the recipe card below!).
- While the chicken is grilling, quickly whip up the creamy honey mustard chicken sauce.
- Remove chicken from grill and brush with Creamy Honey Mustard Sauce or top plated chicken with sauce. Let chicken rest 5 minutes before slicing.
Tips for Making Honey Mustard Grilled Chicken
- Use whatever mustard(s) you have. This is a flexible recipe, so feel free to use any blend of mustards you have on hand.
- Use chicken breasts, if desired. I prefer making honey mustard chicken thighs, but chicken breasts will also work in this recipe.
- Use full-fat ingredients. For the creamiest, richest sauce, use full-fat sour cream and mayo.
Recipe Variations to Try
- Make it spicy. Sprinkle honey mustard grilled chicken with cayenne pepper just before serving it.
- Make it sweeter. Sprinkle with more brown sugar just before serving it.
- Cook on the stovetop. You can grill this honey mustard chicken or cook it on the stovetop. I’ve included detailed instructions for both methods in the recipe card below!
CAN I MAKE HONEY MUSTARD CHICKEN AHEAD OF TIME?
Yes! You can whisk together the honey mustard chicken marinade, pop it into a bag with the chicken, and marinate up to overnight. Cover and refrigerate the unused Honey Mustard Sauce separately.
When ready to bake, let the chicken sit at room temperature for 30 minutes before cooking it.
How to Store Honey Mustard Grilled Chicken
Leftover honey mustard chicken thighs should be stored in an airtight container in the fridge. They’ll last up to 5 days.
How to Reheat Honey Mustard Chicken
You can reheat leftover grilled chicken in a skillet over medium-low heat or in the microwave.
Can I Freeze Honey Mustard Grilled Chicken?
Yes! Let cool completely, then seal inside a freezer bag. To thaw, place in the fridge overnight. You can enjoy the chicken cold (on salads, etc) or you can reheat it.
What to Serve with Honey Mustard Chicken
- Fruit: Perfect Fruit Salad or Winter Fruit Salad.
- Bread: Breadsticks, Dinner Rolls, Cornbread, or Cheesy Pull Apart Bread.
- Salad: Wedge Salad, Cranberry Apple Salad or Creamy Bacon Pea Pasta Salad.
- Veggies: Baked Parmesan Asparagus, Crockpot Mashed Potatoes, Grilled Corn, Roasted Broccoli.
Looking for More Easy Chicken Dinners?
- Honey Lemon Ginger Chicken
- Crock Pot Chicken Fajitas
- Salsa Verde Chicken Rice Bake
- Oven Fried Chicken
- Huli Huli Chicken
- Hawaiian Chicken Kabobs
- Mongolian Chicken
- Crockpot BBQ Chicken
Cajun Honey Mustard Chicken (Grill or Stovetop)
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Ingredients
- 2 pounds boneless skinless chicken thighs or chicken breasts (pounded thin if using breasts)
- 1/4 cup olive oil
Cajun Honey Mustard Marinade
- 1/3 cup honey
- 1/3 cup freshly squeezed orange juice
- 2 tablespoons brown sugar
- 3 tablespoons coarse-grained Dijon mustard
- 3 tablespoons yellow mustard
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
Creamy Cajun Honey Mustard Sauce
- Reserved unused marinade
- 2 tablespoons loosely packed cilantro
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
Suggested Garnish
- chopped mangoes
Instructions
- In a small bowl, whisk Cajun Honey Mustard Marinade ingredients together. Add ½ cup of marinade and ¼ cup olive oil to large freezer bag along with chicken. Marinate 1 hour up to overnight (the longer the better). Refrigerate unused marinade separately to use in Sauce.
- STOVETOP DIRECTIONS
- If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Meanwhile prepare Creamy Cajun Honey Mustard Sauce (directions below).
- Heat a large non-stick skillet over medium high heat. Once very hot, remove chicken from marinade and pat dry. Add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through.
- Remove to a cutting board and brush with Creamy Honey Mustard Sauce or top plated chicken with sauce. Let chicken rest 5 minutes before slicing. For a spicier chicken, sprinkle with cayenne pepper, for sweeter, sprinkle with brown sugar.
- GRILLING DIRECTIONS
- If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Meanwhile prepare Creamy Cajun Honey Mustard Sauce (directions below).
- Meanwhile, grease and preheat the grill to medium heat, 375-450°F. Remove chicken from marinade and pat dry.
- Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
- Remove chicken from grill and brush with Creamy Honey Mustard Sauce or top plated chicken with sauce. Let chicken rest 5 minutes before slicing. For a spicier chicken, sprinkle with cayenne pepper, for sweeter, sprinkle with brown sugar.
- Creamy Cajun Honey Mustard Sauce: Add all of the Creamy Cajun Honey Mustard Sauce ingredients to your blender and process until smooth. Set aside.
Notes
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Nagi@RecipeTin Eats says
Don’t get the wrong idea…but I seriously think I love you.
Your food. Just incredible. I just want to make EVERYTHING!
Jen says
Lol – like I am literally laughing out loud because I feel the exact same about you – probably more!! I just read your cheese post – so good! I needed that! YOU are amazing in every way! Thanks for you kind words Nagi, SO excited to meet you in November!
Dorothy Dunton says
Hi Jen! Just saw this post on MSN Food & Drink. Looks fabulous! I make a lot of Cajun/Creole food and always have a eye out for new recipes! I am an avid Nagi fan – she is the best! Nice to meet you!
Jen says
So nice to meet you too Dorothy! Welcome, I am so happy you found my blog! and YES! NAGI IS THE BEST! I love her so much as a person and a blogger – she is amazing! I hope you have fun exploring Carlsbad Cravings!
Jen says
I made this last night – seriously yummy!! I’m racking my brain to come up with ideas to use the leftover sauce since I’ve already planned my meals for the rest of the week and it will probably spoil by the weekend. Will DEF make this again and again. Thanks for the recipe!!
Jen says
YAY! you are so welcome Jen, I am thrilled you love it so much! The sauce would be good just on some rice and veggies or even fish if you have it 🙂
Marisa Franca @ All Our Way says
I am so busy pinning all of your recipes!! I wish I could adopt you and Patrick and just have you move in. You make me laugh and cry at the same time. And I’ve actually heard people using anyhoooooooooo and hankering with a totally serious look. Anyhoooooooo, love your recipes. Have a great weekend — hugs!!
Jen says
LOL! Wouldn’t that be fun!!! We could converse using anyhooooooo and hankering while trying to keep straight faces 🙂 But seriously, you are the sweetest, thank you for always brightening my day! LOVE your comments! xo and hugs to you!
Kate says
Hi! Just came across this recipe and it looks delish – but I’m allergic to oranges. Any suggestions for substitutes for the OJ?
Jen says
Hi Kate, I think pineapple juice would be your best bet. Hope that helps, enjoy!
Koree says
Yet another one of your recipes that was a total hit at my house! I’m not ashamed to say that I ate the sauce by the spoonful. YUM!! Thank you!!
Jen says
wahoo! And I’m so proud you ate the sauce by thee spoonful! Thank you Koree!
Emily says
This is excellent. I used greek yogurt instead of the sour cream and mayo for the cream sauce. I also omitted the brown sugar from the marinade. I made some sweet potato fries as a side and they were delicious dipped in the cream sauce. I will definitely be making this again! Thank you for the recipe.
Jen says
You are so welcome Emily! I am so glad your substitutions worked out well and your sweet potato fries sound like the perfect compliment!
anadimae says
This was wonderful~! Picky husband really liked this. Thanks for sharing wonderful recipes with us.
Your neighbor in RSF.
Jen says
You are my super close neighbor! I lived in Solana Beach for 5 years and often crossed over to RSF, beautiful area! I’m so happy this was a hit with you picky eater! Thank you!
Dianne Smith says
Oh my goodness, this was so good, I know now that I will double your recipes in the future so that I have enough for lunch! I made as directed and we loved it. Also a huge fan of your “Best Ever Greek Chicken Marinade”
Thanks so much! Dianne, Poway CA
Jen says
Hi Dianne, I grew up in Poway, moved there when I was 2 -what a small world! I am thrilled you loved this recipe so much as well as my Greek Chicken! I hope you continue to have fun exploring my site!
Jackie says
Jen, The hardest part is trying to pick which of your wonderful recipes to try for dinner. This one won yesterday and it was amazing. The sweetness of the honey mustard and the spice from the Cajun seasoning was such a good balance. I made it with your smashed potatoes and used the sauce on both. Last night, my dreams were all about the leftovers.
Jen says
Thanks for your awesome comment Jackie, I love hearing you’re enjoying my recipes! I’m so pleased this honey mustard chicken was another winner! Love the pairing with the smashed potatoes – yum!
B says
Winner winner chicken dinner. Holy moly this was delicious!!! Prepared the recipe as is, but, substituted parsley for cilantro since my family doesn’t like it. Sauce is great also & a must with the grilled chicken. This would be good cold as well. I served with roasted Yukon pots, delicious with the grainy mustard. HIGHLY recommended.
Jen says
Thanks so much for the glowing review! I’m so pleased it was a hit with your whole family!