Grilled Herb Mustard Chicken Recipe

I’m excited to share this Grilled Herb Mustard Chicken Recipe with you because it’s one of those simple meals that never lets you down. The blend of tangy Dijon mustard and aromatic herbs creates a flavorful crust that keeps the chicken juicy and tender — perfect for a quick weeknight dinner or a relaxed weekend cookout. Whenever I make this, I love how the grill adds that smoky char that makes it feel like a special meal, even if you’re just using basic ingredients from the pantry.

This recipe is super forgiving and makes grilling approachable, even if you’re just starting out. Plus, the herb and mustard combo pairs well with so many sides, so you can mix and match depending on what you have. If you’re after something fresh, easy, and wildly satisfying, this Grilled Herb Mustard Chicken Recipe is definitely worth trying — trust me, once you’ve nailed it, it’ll be a go-to in your recipe box.

this …

Ingredients & Why They Work

The ingredients in this Grilled Herb Mustard Chicken Recipe come together in a way that feels both effortless and intentional. Each herb adds distinct flavor notes while the Dijon mustard acts as both a marinade and a glaze, balancing tanginess with a slight bite. When shopping, I always recommend fresh-ish dried herbs for the best aroma and a good-quality Dijon mustard that’s not too sharp.

• Dijon mustard: Provides a creamy yet tangy base that clings to the chicken and caramelizes beautifully on the grill.
• Dried parsley: Adds a fresh, slightly peppery herbal flavor that perks up the mustard.
• Dried oregano: Brings warmth and earthiness that complements the chicken well.
• Dried basil: Gives a hint of sweetness and aromatic complexity.
• Paprika: Adds smokiness and a subtle depth of flavor.
• Salt and pepper: Essential for balancing and enhancing all the other flavors.
• Water: Thins the mustard glaze slightly for easy spreading without watering down flavors.
• Boneless skinless chicken breasts: Lean and quick to grill, perfect for carrying the flavors without extra fuss.

Tweak to Your Taste

I love that this Grilled Herb Mustard Chicken Recipe feels like a blank canvas sometimes. I often swap in fresh herbs when I have them on hand or add a little honey to the mustard mix for sweetness if I’m aiming for something more glaze-like. Feel free to make this recipe your own because, honestly, the basic flavor combo welcomes lots of creative tweaks.

• Variation: Once, I tried swapping dried herbs for fresh parsley and oregano—just a rough chop and it added such a vibrant, lively flavor that my guests raved about.
• Spicy kick: Adding a dash of cayenne pepper or smoked chipotle powder can give it a smoky heat that’s incredible.
• Make it citrusy: Stir in some lemon zest or a splash of lemon juice for a bright, zesty twist.
• Dietary swap: This recipe works well with chicken thighs too if you prefer darker meat with more juiciness.

Step-by-Step: How I Make Grilled Herb Mustard Chicken Recipe

Step 1: Whisk Together the Herb Mustard Sauce

I start by mixing the Dijon mustard with all the dried herbs, paprika, salt, pepper, and a bit of water to loosen it up. Stir until smooth — this sauce is what gives your chicken that gorgeous flavor punch and helps form a nice crust when grilled. It’s worth tasting a little bit and adjusting seasoning if you want it more robust.

Step 2: Coat the Chicken Thoroughly

Next, I slather the chicken breasts generously with that mustard-herb mix, making sure every nook is covered. I reserve a bit of the sauce to brush on at the end — this double coating locks in moisture and layers the flavor. If you have time, letting the chicken sit for 10-15 minutes before grilling lets those herbs infuse even more.

Step 3: Grill Over Medium Heat

Heating the grill to a medium temperature (around 350°F) is key so the chicken cooks evenly without burning. Grill for roughly 10-12 minutes, turning once halfway through. The time can vary a bit depending on chicken thickness, so if you have an instant-read thermometer, aim for 165°F internal temperature for safe, juicy chicken.

Step 4: Brush On Extra Sauce Before Finishing

In the last few minutes on the grill, I brush on the reserved sauce, letting it caramelize slightly without charring. This step amps up the flavor and gives the chicken a pretty, glossy finish. Just keep an eye to avoid burning the mustard’s sugars.

How to Serve Grilled Herb Mustard Chicken Recipe

Garnishes

I usually sprinkle fresh chopped parsley or a light drizzle of olive oil over the grilled chicken right before serving — it brightens things up and adds a subtle herby freshness. Sometimes a wedge of lemon on the side to squeeze over the top adds a lovely zing that complements the mustard flavors perfectly.

Side Dishes

My favorite sides to go with this Grilled Herb Mustard Chicken Recipe include grilled vegetables like asparagus or zucchini, a light quinoa salad, or even creamy mashed potatoes for a comforting touch. A simple green salad with vinaigrette also pairs beautifully if you want to keep it fresh and light.

Creative Ways to Present

For special occasions, I like to slice the grilled chicken thinly and fan it out on a platter, topped with a sprinkle of microgreens or edible flowers for a pop of color. Serving it over a bed of herbed couscous or alongside roasted new potatoes makes it look restaurant-worthy without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and the chicken holds up well for 3-4 days. The herb mustard flavor actually deepens a bit overnight, which I love. Remember to keep it covered so it stays moist and doesn’t dry out.

Freezing

If you want to freeze this grilled herb mustard chicken, I recommend fully cooking it first, then wrapping pieces tightly in plastic wrap and placing them in a freezer bag. It freezes well for up to 2 months. Just thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, I prefer warming the chicken gently in a skillet over low heat with a splash of water or broth to keep it from drying out. You can also use the oven set at 300°F covered with foil. Avoid microwave reheating if you want to keep the texture nice and avoid rubberiness.

FAQs

Final Thoughts

This Grilled Herb Mustard Chicken Recipe has been such a staple for me — it’s approachable, flavorful, and always impresses without needing hours in the kitchen. I cherish how easy it is to adapt, whether you’re cooking for family or friends or just treating yourself to a satisfying meal. Give it a try next time you want something bright, juicy, and packed with herbs; I’m pretty sure it’ll become one of your favorites too.

Print