Honey Mustard Marinade (for Chicken and Pork)

spoon in a clear glass mason jar full of honey mustard marinade on a white background

Honey Mustard Marinade (for Chicken and Pork)

Who says “easy” can’t be delicious? Made with simple pantry ingredients, this honey mustard marinade is a snap to prepare and works well as a flavorful marinade for grilled or baked chicken, pork, beef, salmon or as a sauce for drizzling on just about anything! The best part? It works with ANY mustard - basic yellow, spicy, Dijon, whole grain, you name it!

Course Appetizer, dinner, Dressings & Sauces

Cuisine American

Diet Gluten Free, Vegetarian

Keyword easy, grilled, honey mustard marinade, honey mustard sauce, marinade, quick

Prep Time 5

Total Time 5

Servings

Calories 49

Author Robyn Conley Downs

Equipment

Bowl optional

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

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.

Nutrition