Cajun Honey Mustard Grilled Chicken Recipe: Sweet Heat on the Grill

Grilled chicken is a canvas. Done well, it’s juicy, smoky, and satisfying. But when paired with the right flavor combination — something bold, something sweet, something spicy — it transforms from backyard staple to culinary standout. That’s where Cajun Honey Mustard Grilled Chicken comes in: a mouthwatering fusion of spicy Cajun heat, tangy mustard, and sweet, sticky honey, all caramelized beautifully over open flame or hot grates.

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This dish strikes the perfect balance between Southern comfort and zesty boldness, delivering layers of flavor that hit all the right notes. The Cajun spices offer a smoky, peppery bite; the mustard adds sharpness and depth; and the honey brings everything together with its natural sweetness and caramelizing power. The result is grilled chicken that’s golden and slightly charred on the outside, juicy and flavorful on the inside — ideal for summer cookouts, weeknight dinners, or meal prep that doesn’t feel like a compromise.

Whether you’re a grill enthusiast or a kitchen beginner, this Cajun Honey Mustard Grilled Chicken recipe offers something memorable. It’s fiery but not overwhelming, sweet but not cloying — just sticky, smoky, and seriously good. It’s the kind of dish that makes people go back for seconds (or thirds) and ask for the recipe every time.

So fire up the grill, grab your spices, and let’s make a meal that’s as bold and flavorful as it is easy to love.

How to Make Cajun Honey Mustard Grilled Chicken – Step-by-Step Instructions

Achieving that perfect balance of sweet, spicy, and smoky flavors requires careful attention to each stage: from selecting your chicken, making the marinade, to mastering the grill.

Step 1: Choose and Prepare Your Chicken

Best Cuts for This Recipe:

• Boneless, skinless chicken thighs: Juicy, forgiving on the grill, and flavorful.

• Boneless, skinless chicken breasts: Leaner but can dry out if overcooked.

• Bone-in thighs or drumsticks: More flavor but longer cook time.

Instructions:

1. Pat your chicken dry with paper towels to help the marinade adhere better.

2. If using breasts or large thighs, consider pounding to an even thickness (about ½ inch) for uniform cooking.

3. Place the chicken in a shallow dish or large resealable plastic bag for marinating.

Step 2: Prepare the Cajun Honey Mustard Marinade

Ingredients for the Marinade:

• ¼ cup Dijon mustard

• 2 tablespoons whole grain mustard (optional for texture)

• 3 tablespoons honey

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar or lemon juice

• 2 teaspoons Cajun seasoning (store-bought or homemade)

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon black pepper

• ½ teaspoon salt

• Optional: pinch of cayenne pepper for extra heat

Instructions:

1. In a medium bowl, whisk together all marinade ingredients until smooth and well combined.

2. Taste and adjust seasoning if needed — more honey for sweetness, more Cajun seasoning for spice.

Step 3: Marinate the Chicken

1. Pour the marinade over the chicken, ensuring each piece is thoroughly coated.

2. Seal the dish or bag and refrigerate for at least 30 minutes, ideally 2–4 hours. Avoid marinating longer than 12 hours to prevent the meat from becoming mushy.

3. Turn the chicken occasionally to ensure even marination.

Step 4: Preheat and Prepare Your Grill

1. Clean your grill grates thoroughly to prevent sticking.

2. Preheat your grill to medium-high heat (around 375°F to 450°F / 190°C to 230°C).

3. Oil the grates lightly with a paper towel dipped in oil, held with tongs.

Step 5: Grill the Chicken

1. Remove the chicken from the marinade, letting excess drip off (discard leftover marinade).

2. Place the chicken on the hot grill.

3. Cook for about 5–7 minutes per side for boneless thighs or breasts, depending on thickness.

4. Use an instant-read meat thermometer to check for doneness: chicken should reach an internal temperature of 165°F (74°C).

5. For bone-in pieces, increase cooking time to 8–10 minutes per side, and check temperature carefully.

Tip: Avoid flipping too often — one flip halfway through cooking promotes better grill marks and even cooking.

Step 6: Rest the Chicken

1. Transfer grilled chicken to a clean plate or cutting board.

2. Tent loosely with foil and let rest for 5 minutes. This allows juices to redistribute for moist, tender meat.

Step 7: Serve and Garnish

1. Serve the chicken hot with your favorite sides.

2. Garnish with fresh chopped parsley, additional honey drizzle, or a squeeze of fresh lemon juice for brightness.

3. Pair with grilled vegetables, rice, or a fresh salad.

Additional Tips for Success

• For extra smoky flavor: Add wood chips to your grill or use a smoker box.

• If using a charcoal grill: Set up a two-zone fire with direct and indirect heat for better control.

• Oven or Broiler Option: Bake at 400°F (200°C) for 20–25 minutes, or broil for 5–6 minutes per side, watching carefully to avoid burning.

• Air Fryer Option: Cook at 375°F (190°C) for 15 minutes, flipping halfway.