Honey Dijon Barbecued Chicken
Juicy, flavorful, and irresistibly sticky, this Honey Dijon Barbecued Chicken is the ultimate grilling recipe for any barbecue enthusiast. Featuring tender bone-in, skin-on chicken thighs marinated in a mouthwatering blend of sweet honey, tangy Dijon mustard, savory soy sauce, and a medley of spices, this dish is a perfect balance of bold flavors. A quick sear on the grill locks in the juices while caramelizing the marinade into a smoky glaze, creating a crispy, golden skin that’s hard to resist. With just 15 minutes of prep time and a simple basting technique, this recipe is ideal for weekday dinners or summer cookouts. Garnish with freshly chopped parsley for a pop of color and serve warm to impress your family and friends. Grill your way to perfection with this easy Honey Dijon Barbecued Chicken recipe—it’s guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 0.25 cups Dijon mustard
- 0.25 cups honey
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a medium bowl, whisk together the Dijon mustard, honey, soy sauce, olive oil, minced garlic, paprika, salt, and black pepper to create the marinade.
Place the chicken thighs in a large zip-top plastic bag or shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour, or overnight for the best flavor.
Preheat your grill to medium heat (about 375°F or 190°C). If using a charcoal grill, prepare for indirect grilling.
Remove the chicken from the marinade and let any excess drip off. Reserve the remaining marinade for basting later.
Place the chicken thighs skin-side down on the grill and sear for 4-5 minutes until the skin is golden brown and crisp. Turn the chicken over and move to indirect heat, if using a charcoal grill.
Brush the reserved marinade over the chicken. Close the grill lid and cook the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part (avoiding the bone). Turn and baste the chicken occasionally with the marinade for maximum flavor.
Remove the chicken from the grill and let it rest for 5 minutes before serving. Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 15.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
