Honey Mustard Marinade (for Chicken and Pork)
Developed and tested by Robyn Conley Downs
on Apr 11, 2022 (last updated Apr 6, 2026) 
This honey mustard marinade comes together in 5 minutes with pantry staples and works on just about everything; chicken, pork, salmon, and even grain bowls. The double mustard combination of Dijon and whole grain gives it more depth than store-bought versions, and it doubles as a dipping sauce or drizzle once the protein is cooked!
5 star review
“I made this today and used it as a chicken marinade. So good! Thanks for the recipe! ”
– Alexyss
Honey Mustard Marinade for Grilling and More
This simple honey mustard marinade hits every flavor note; sweet, tangy, savory, and a little sharp from the double mustard , which is why it works on almost any protein (I love it so much I put the same flavor combo to use in my slow cooker honey mustard chicken, too!). Use it on chicken, pork, salmon, or beef, or drizzle it over roasted vegetables and grain bowls for an easy flavor boost.
It also doubles as a dipping sauce for chicken tenders or fresh cut vegetables, making it one of the most versatile sauces to keep in the fridge! Everything comes together in a mason jar in 5 minutes: add the ingredients, twist on the lid, shake, and you’re done. Gotta love that! For chicken or pork, marinate for at least 30 minutes or overnight for deeper flavor. For salmon, brush the marinade on top, marinate for 30 minutes, then grill or bake, brushing on additional marinade halfway through.
If you go the chicken route, you can serve the honey mustard chicken sliced over a simple green salad, tucked into a wrap with lettuce and tomato, or alongside roasted potatoes and vegetables. The reserved marinade works well as a dipping sauce on the side or drizzled over the finished plate for an extra hit of flavor. And for a bold contrast in flavor, my buffalo chicken marinade delivers the same quick prep with a sweet, spicy kick instead. Or, if you want a bright, herb-forward option for a change of pace, my cilantro lime marinade is another 5-minute weeknight staple.
Testing Notes for Simple Honey Mustard Marinade
- Honey: The flavor of honey works so well with the other flavors in this recipe and it’s what makes this recipe, so I don’t recommend substituting it.
- Dijon mustard: One of my favorite ingredient staples to keep on hand, especially great in dressings (like my lemon Dijon dressing). I like the subtle heat that Dijon mustard brings and the consistency helps bring the marinade together beautifully.
- Whole grain mustard: I also added whole grain mustard because I love the texture and flavor, so I don’t recommend leaving it out.
- Apple cider vinegar: I love keeping apple cider vinegar in my pantry, as it works for creating so many different sauce and dressing recipes! I look for a good quality raw, unfiltered 5% acidity cider vinegar (without any sugar or additional additives or color added).
Honey Mustard Marinade (for Chicken and Pork)
Ingredients
For the Marinade
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 1 teaspoon kosher salt
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- fresh ground pepper to taste
Equipment
- Bowl optional
Instructions
Honey Mustard Marinade
- In a quart sized mason jar or medium bowl, add honey, Dijon, whole grain mustard, and salt. Use a fork or small whisk to mix until combined.
- Add the vinegar and oil, stirring again. If using a mason jar, add the lid and shake vigorously until well combined.
- Use immediately or store, covered in the refrigerator for up to 5 days. Allow to come to room temperature before using.
For Honey Mustard Chicken
- To a zip-top bag or shallow baking dish, add 1/3 cup honey mustard marinade to 2 pounds boneless, skinless chicken thighs or breasts.
- Cover and marinate in the refrigerator for at least 30 minutes or overnight.
- Uncover and discard the marinade. Grill the chicken over medium heat, flipping halfway through, until the chicken thighs register 185F to 190F degrees or chicken breasts register 165F.
- Serve with additional sauce on the side for dipping.
Notes
- Sometimes homemade sauces or dressings may separate and look clumpy when refrigerated because oil can solidify at cooler temperatures. If this happens, simply remove from the refrigerator, allow to come to room temperature, and shake well or whisk to recombine.
- Nutrition information is for marinade only.
I made this today and used it as a chicken marinade. So good! Thanks for the recipe!
Alexyss, ohhh, yum, I love this one as a chicken marinade! Thanks so much for sharing your thoughts and leaving a review!
If I wanted to make this to freeze as part of my meal prep routine, would it be advisible to add a bit of the marinade to each portion, instead of just discarding it? (I’m planning on using it with some chicken breast)
Hi Anna, are you thinking of prepping the marinade and then cooking the chicken later, or cooking the chicken now and then storing for meal prep?
Hi Robyn,
I was thinking of prepping the marinade, then adding the chicken and letting it sit for a bit, before portioning everything out and freezing it.
Anna
Anna, I think that would be fine! If you want, you can freeze some of the (unused) marinade separately to serve with the chicken once it’s cooked, which is always a nice option when it comes to meal prep. Did that answer your question?
Robyn, that sounds perfect!
Wonderful. Let me know how it turns out!
Love thecrecipe, use it for my lamb cutlets
Machaela, ohhh, I’ll have to try this honey mustard marinade with lamb cutlets next time I make it! Thanks so much for sharing your notes and leaving a review!