There’s something so bright and comforting about a simple, flavorful grilled chicken dinner. This Grilled Lemon Honey Chicken Breast Recipe perfectly balances zesty lemon, sweet honey, and savory mustard to create juicy, tender chicken that’s downright addictive. Trust me, it’s a winner for any night on the grill.

The image shows two grilled chicken pieces on a white plate placed on a white marbled surface. The chicken on the left is whole with visible dark grill marks running horizontally, showing a golden brown, slightly charred texture. The chicken on the right is sliced into about eight pieces arranged close together, revealing a moist, light interior with charred grill lines on the golden outer layer. Both pieces display a rich, warm brown color with uneven, rustic sear marks showing a freshly grilled look. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Lemon Honey Chicken Breast Recipe
Top Tip
How to Serve Grilled Lemon Honey Chicken Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Lemon Honey Chicken Breast Recipe

Why You'll Love This Recipe

I can’t overstate how this recipe has become my go-to for quick weeknight dinners and casual weekend cookouts. The marinade is magic—it tenderizes the chicken while layering on a bright, slightly sweet flavor that feels fresh and homemade every time.

Effortless Flavor Boost: The combo of lemon juice, honey, and Dijon mustard infuses the chicken with zesty, sweet, and tangy tastes that you won’t believe came from a few simple ingredients.
Quick Marinating: You only need 1–2 hours for the chicken to soak up the marinade—perfect when you’re short on time but want maximum flavor.
Juicy and Tender Results: Using thin-sliced chicken cutlets helps everything cook evenly, keeping your chicken moist without drying out.
Versatile and Customizable: This is a flexible recipe you can tweak to your tastes or dietary needs, switching oils or herbs with ease.

The image shows three pieces of grilled chicken placed on a smooth wooden board. One piece is whole with dark grill marks forming a diamond pattern across its golden-brown surface. The second piece is sliced into five thick strips with visible char lines, revealing the white tender meat inside. The third piece is a smaller triangular section with similar grill lines and a slightly rough texture. The wooden board rests on a white marbled surface, and the corner of a white plate with green leaves and part of a silver fork are partly visible near the edge of the frame. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Grilled Lemon Honey Chicken Breast Recipe plays a role in building that perfect balance of flavor and texture. Here’s why these work so well—and a tip or two for picking the best ones.

Flat lay of four raw boneless skinless chicken breast thin cutlets arranged neatly, a small white bowl of fresh bright yellow lemon juice, a small white bowl filled with golden canola oil, a small white bowl with smooth amber honey, a small white bowl containing creamy pale yellow dijon mustard, a small white bowl holding deep red smoked paprika powder, a small white bowl of dried thyme leaves, a small white bowl of white salt crystals, and a small white bowl of coarse black peppercorns, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Boneless-skinless chicken breast thin cutlets: Using cutlets helps the chicken cook quickly and evenly, so you avoid that dreaded dry edge with undercooked centers.
Fresh lemon juice: It adds bright acidity that tenderizes the meat and wakes up the whole dish—so always squeeze fresh for best flavor.
Canola oil: It helps distribute flavors and keeps the chicken from sticking on the grill while adding healthy fats without overpowering the marinade.
Honey: This natural sweetener balances the tang of lemon and mustard, caramelizing slightly when grilled for a beautiful glaze.
Dijon mustard: Adds a mild yet piquant depth, complementing the honey and smoky paprika perfectly.
Smoked paprika: Offers subtle smoky notes that mimic the grill and add warmth without heat.
Dried thyme: Packed with earthiness and a hint of lemony flavor, dried thyme keeps pantry-friendly but fresh-tasting.
Salt & black pepper: Essential for seasoning and enhancing the natural flavors—don’t skip or skimp here.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s great about this Grilled Lemon Honey Chicken Breast Recipe is how easy it is to tweak. I often switch up herbs or oils depending on what’s on hand. You can totally make it your own with a few simple swaps.

Variation: I sometimes use fresh thyme instead of dried for a more delicate herb flavor, just doubling the amount to make up for the milder fresh leaves. It adds a lovely brightness!
Oil swap: When I’m feeling fancy, I swap canola for avocado oil for a buttery richness, or olive oil when I want a more Mediterranean twist.
Extra kick: Add a pinch of red pepper flakes or a dash of cayenne to the marinade for a subtle heat that plays nicely with the honey’s sweetness.
Thicker chicken: Using bone-in or thicker breasts? Let them marinate longer—up to 8 hours—to really penetrate the meat before grilling.

Step-by-Step: How I Make Grilled Lemon Honey Chicken Breast Recipe

Step 1: Prepare Your Chicken and Marinade

Start by placing your chicken breast cutlets inside a large heavy-duty zip-top bag. In a separate bowl, whisk together lemon juice, canola oil, honey, Dijon mustard, smoked paprika, dried thyme, salt, and black pepper until smooth. Then pour the marinade right over your chicken in the bag, seal it tightly squeezing out any excess air, and toss gently to coat every piece. Pop it in the fridge for 1 to 2 hours. If you’re using thicker chicken, extend marinating up to 8 hours.

Step 2: Preheat Your Grill and Cook

Get your outdoor gas grill heated to about 400°F. Oil the grates lightly to keep sticking at bay. Place the marinated chicken cutlets on the grill, close the lid, and cook for roughly 6 to 8 minutes. Flip them carefully using tongs, then grill the other side for the same amount of time. Use a meat thermometer to check tenderness—aim for an internal temp of 165°F to be perfectly done.

Step 3: Rest Before Serving

After grilling, transfer your chicken to a clean plate and let it rest for 5 minutes. This step is crucial because it allows the juices to redistribute, keeping your chicken tender and juicy rather than drying out when you slice into it.

Top Tip

Through several attempts with this recipe, I learned a few small tweaks that'll make your grilled chicken shine. These tips helped me avoid common pitfalls and end up with juicy, flavorful results.

Even Thickness: If your chicken cutlets vary in size, give them a light pound with a meat mallet to even out the thickness. It helps them cook uniformly and keeps everything juicy.
Don’t Skip the Rest: I used to rush to slice into the chicken right off the grill—but resting for 5 minutes really locks in those flavorful juices.
Marinate Time Matters: Thin cutlets only need 1-2 hours, but if you use thicker chicken, let it marinade longer (up to 8 hours) for the best flavor and tenderness.
Watch Your Grill Heat: Grilling at medium-high heat (~400°F) gives you those perfect grill marks and cooks the chicken fast without drying it out—too hot and you’ll risk charring the outside before the inside cooks through.

How to Serve Grilled Lemon Honey Chicken Breast Recipe

Lemon Honey Chicken - Serving Suggestion

Garnishes

I love topping this chicken with a sprinkle of fresh chopped parsley or a few lemon wedges to brighten every bite. Sometimes I add a drizzle of extra honey mixed with lemon juice on top for a glossy finish that makes it look as good as it tastes.

Side Dishes

This grilled chicken pairs beautifully with simple sides like garlic roasted asparagus, a crisp garden salad, or creamy mashed potatoes. During summer, I often serve it alongside grilled corn on the cob and a light quinoa salad to keep things fresh and healthy.

Creative Ways to Present

For special dinners, I’ve layered sliced grilled chicken over fluffy couscous with roasted veggies and added a dollop of tzatziki for a Mediterranean vibe. It also makes a vibrant salad topper when sliced thinly and scattered over mixed greens with walnuts and feta.

Make Ahead and Storage

Storing Leftovers

I let leftover grilled chicken cool completely, then store it in an airtight container in the fridge. It usually stays tasty for up to 3 days, which is perfect for tossing into salads or wraps later in the week.

Freezing

If I want to freeze the chicken, I wrap individual pieces tightly in plastic wrap first, then seal them in a freezer-safe bag. Frozen chicken keeps well for about 2 months. When you’re ready to eat, just thaw overnight in the fridge.

Reheating

To keep the chicken juicy when reheating, I pop it in the oven at 325°F covered lightly with foil, heating for about 10-15 minutes until warmed through. Alternatively, heating gently in a skillet over low heat with a splash of water works really well too.

Frequently Asked Questions:

Can I use thicker chicken breasts for this recipe?

Absolutely! If you’re using thicker or bone-in chicken breasts, just extend your marinating time up to 8 hours and increase your grilling time accordingly, checking for an internal temperature of 165°F.

What can I substitute for canola oil?

You can use olive oil, avocado oil, or vegetable oil in place of canola oil. Each will add a slightly different flavor or richness, so pick whichever you prefer or have on hand.

How long should I marinate the chicken?

For thin cutlets, 1 to 2 hours is perfect to infuse flavor without breaking down the meat too much. If you’re working with thicker or bone-in breasts, marinate up to 8 hours for best results.

Can I make this recipe indoors if I don’t have a grill?

Definitely! You can use a grill pan on the stove or broil the chicken in your oven. Just keep an eye on cooking times and watch for browning to mimic the outdoor grill effect.

Final Thoughts

This Grilled Lemon Honey Chicken Breast Recipe has a special spot on my recipe roster for a reason—it’s simple, delicious, and endlessly adaptable. Whether you need a fast weeknight meal or a crowd-pleaser for your weekend barbecue, this chicken never disappoints. I hope you enjoy making it as much as I love sharing it. Go ahead, fire up that grill and savor every flavorful bite!