It’s not too early to say that this grilled mustard chicken recipe will be on repeat in your house. It’s as easy as it gets for a weeknight meal, and you will gush over the tender grilled chicken doused in a walnut mustard cream sauce.
I don’t think mustard gets nearly enough credit when it comes to chicken. It might not be the first pairing that comes to mind, but Dijon mustard does two really important things: it tenderizes the chicken and adds a ton of bold, savory flavor. If you’ve got a jar of Dijon hanging out in your fridge, this grilled mustard chicken is exactly what you should make next.
The chicken turns out incredibly tender and packed with flavor, yet the recipe couldn’t be simpler. It’s one of those easy wins that feels a little different from your usual grilled chicken, which is always a welcome change. And once the grill marks are on and the chicken comes off juicy and golden, it’s hard not to be excited about dinner.
While the mustard grilled chicken is delicious on its own, the walnut mustard cream sauce takes it to a whole new level. Despite the name, there’s no dairy involved here. The “creaminess” comes from blended walnuts, which turn silky smooth thanks to their natural fats, much like a cashew-based sauce. It’s rich, savory, and slightly tangy, and it drizzles beautifully over the warm grilled chicken. Just a heads up: you’ll want to use a high-powered blender so the sauce turns out smooth and luxurious, not gritty.
Turn this into a meal
The beauty of this grilled mustard chicken is that it is so quick and simple to make, but also that it can be served with whatever your family is craving or enjoying. Here are some ideas to get started:
- Veggies: This grilled chicken pairs nicely with some green beans (as pictured) or a Greek salad .
- Starch: Slide the chicken up next to some garlic butter rice or sour cream and chive mashed potatoes .
- Pasta salad: Nothing says summer like a pasta salad and bbq. Try this Greek pasta salad or my pasta salad with Italian dressing .
Can I bake this chicken instead of grilling it?
Yes, you can bake the chicken instead of grilling it. No matter how you cook the chicken, make sure the juices run clear, and the internal temperature reaches 165 degrees Fahrenheit. A meat thermometer will help you know if the chicken is cooked through.
Can I use another cut of chicken instead of chicken thighs?
You can make this recipe with other cuts of chicken. Boneless thighs take about 10-12 minutes to cook. Chicken breasts take about 15-18 minutes.
How to store leftover chicken?
You can store leftover cooked chicken in an airtight container or a baking dish with a lid in your fridge for 3-4 days.
Grilled Mustard Chicken with Creamy Dijon Walnut Sauce
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Ingredients
Walnut Mustard Sauce
- ▢ ½ cup toasted walnuts (see notes)
- ▢ ½ cup water
- ▢ 1 ½ tablespoons dijon mustard
- ▢ 1 small garlic clove
- ▢ 1 teaspoon balsamic vinegar
- ▢ Salt and pepper (to taste)
Grilled Mustard Chicken
- ▢ 2 lb bone-in chicken thighs (see notes)
- ▢ ½ teaspoon EACH: sea salt and black pepper
- ▢ 2 tablespoons dijon mustard
- ▢ 1 tablespoon thyme (minced )
Instructions
- Preheat your grill to medium heat. Place the walnut mustard sauce ingredients in a blender and blend on high until everything is smooth and creamy. Season to taste with salt and pepper. ½ cup toasted walnuts, ½ cup water, 1 ½ tablespoons dijon mustard, 1 small garlic clove, 1 teaspoon balsamic vinegar, Salt and pepper
- Season the chicken with salt and pepper and then rub the mustard over the chicken. 2 lb bone-in chicken thighs, ½ teaspoon EACH: sea salt and black pepper, 2 tablespoons dijon mustard
- Place the chicken on the bbq and grill them for 20-25 minutes, flipping one time. They are cooked when their juices run clear and they reach an internal temperature of 165 degrees Fahrenheit. Sprinkle the thyme over the chicken and serve with the walnut mustard sauce on the side. 1 tablespoon thyme
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Grilled Mustard Chicken with Creamy Dijon Walnut Sauce
Ingredients
Walnut Mustard Sauce
- ½ cup toasted walnuts , see notes
- ½ cup water
- 1 ½ tablespoons dijon mustard
- 1 small garlic clove
- 1 teaspoon balsamic vinegar
- Salt and pepper , to taste
Grilled Mustard Chicken
- 2 lb bone-in chicken thighs , see notes
- ½ teaspoon EACH: sea salt and black pepper
- 2 tablespoons dijon mustard
- 1 tablespoon thyme , minced
Instructions
- Preheat your grill to medium heat. Place the walnut mustard sauce ingredients in a blender and blend on high until everything is smooth and creamy. Season to taste with salt and pepper. ½ cup toasted walnuts, ½ cup water, 1 ½ tablespoons dijon mustard, 1 small garlic clove, 1 teaspoon balsamic vinegar, Salt and pepper
- Season the chicken with salt and pepper and then rub the mustard over the chicken. 2 lb bone-in chicken thighs, ½ teaspoon EACH: sea salt and black pepper, 2 tablespoons dijon mustard
- Place the chicken on the bbq and grill them for 20-25 minutes, flipping one time. They are cooked when their juices run clear and they reach an internal temperature of 165 degrees Fahrenheit. Sprinkle the thyme over the chicken and serve with the walnut mustard sauce on the side. 1 tablespoon thyme
