Juicy and full of flavor, these Honey Glazed Grilled Chicken Breasts are brushed with a simple honey garlic glaze and grilled to tender perfection. No marinade needed—just mix, brush, and grill.
With a smoky char and sweet-savory finish, this easy recipe turns plain grilled chicken into a go-to for weeknights or backyard cookouts.
Jump To (scroll for more)
- ❤️ Why You’ll Love This Recipe
- 🐓 Ingredients for Honey Glazed Chicken Breasts
- 👨🍳 Quick Overview: How to Grill Honey Glazed Chicken Breasts
- 🔄 Options & Variations
- ♨️ Grill Setup for Honey Glazed Chicken Breasts
- 🍗 More Grilled Chicken Recipes to Try
- 🍽️ How to Serve
- ❄️ Storing & Reheating Leftovers
- ❓FAQs
- 📖The Recipe Card
Featured Comment by Loraine:
"This recipe was awesome! The best yet. Hubby just got a Weber grill and followed ur recipe to a tee.. moist inside too for being a chx breast…Thxs!!"
❤️ Why You’ll Love This Recipe
- Beginner-friendly – Simple instructions and foolproof grilling make this great for any skill level.
- Big flavor, no marinating – Just mix the glaze and brush it on. Easy and fast.
- Tender and juicy – Flattened chicken breasts cook evenly and stay moist.
- That smoky char – The glaze caramelizes over direct heat for sweet, sticky edges.
🐓 Ingredients for Honey Glazed Chicken Breasts
- Boneless, skinless chicken breasts (flattened to ¾ inch thick)
- Kosher salt and black pepper
- Honey glaze: honey, olive oil, lemon juice, soy sauce, garlic powder
- Optional brine: water and table salt (see recipe card for details)
👨🍳 Quick Overview: How to Grill Honey Glazed Chicken Breasts
This grilled chicken breast recipe is simple, flavorful, and great for beginners—no marinating, no fuss.
1. Preheat and prepare the chicken
Preheat the grill to 450° to 500° surface temperature (medium-high on most gas grills).
Trim the chicken breasts and flatten them to about ¾ inch thick for even cooking. Brine if you want extra moisture.
✅ Pro Tip: No need to rinse raw chicken. Just handle it carefully and cook to a safe internal temperature of 165°F. For details, see Chicken... To Rinse or Not To Rinse?
2. Glaze
Mix the honey glaze. Sprinkle the chicken with salt and pepper, then brush the glaze on both sides.
3. Grill
Place the chicken over direct heat. Close the lid. Flip every 5–6 minutes and brush with more glaze until the internal temperature reaches 165°F—about 25 minutes total.
✅ Pro Tip: According to the USDA, chicken breasts must reach an internal temperature of 165°F for safe eating. Use an instant-read thermometer and check the thickest part.
4. Rest
Let rest for 5 minutes before serving for the juiciest grilled chicken breasts.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for tips and serving ideas.
🔄 Options & Variations
- Chicken thighs – Boneless or bone-in (but skinless) thighs also work well. Grill to an internal temperature of 185°F for the best texture.
- Butter instead of oil – Swap in melted butter for a richer glaze.
- Smoked paprika – Add 1 teaspoon to the glaze for a warm, smoky depth that pairs beautifully with the honey.
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♨️ Grill Setup for Honey Glazed Chicken Breasts
Aim for a grill surface temperature of about 450°F—that’s medium to medium-high on most gas grills. Getting the grill temperature right is one of the most important steps when learning how to grill chicken breasts perfectly.
Need help dialing it in? See A Beginners Guide to Grill Temperature on a Gas Grill for a complete discussion.
🍗 More Grilled Chicken Recipes to Try
Looking for more ways to make juicy grilled chicken? Start with How to Grill Chicken Breasts, or check out these reader favorites:
🍽️ How to Serve
Pair these honey-glazed chicken breasts with summer sides such as: Grilled Baby Potatoes, Grilled Stuffed Tomatoes, Grilled Mixed Vegetables, and Grilled Corn on the Cob. Add Cornmeal Biscuits and a tall glass of homemade lemonade for a backyard meal that’s hard to beat.
❄️ Storing & Reheating Leftovers
Store leftovers in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer.
To reheat:
- Oven: Cover and warm at 350°F until hot
- Air fryer: Works great for restoring some crisp edges
- Microwave: Fastest, but may soften the glaze and texture
🧊 Tip: Thaw frozen chicken overnight in the refrigerator for best results.
❓FAQs
Absolutely. Use boneless or bone-in (but skinless) thighs and grill to an internal temperature of 185°F for the best texture. They’re technically done at 165°F but more tender at 185°F.
Soy sauce usually contains wheat, so it’s not gluten-free unless labeled as such. For a gluten-free option, use tamari or coconut aminos instead. Both work well with the honey glaze and keep the flavor balanced.
Yes. Just be sure to monitor the grill’s surface temperature closely—charcoal can run hot. Don’t overload the coals, and adjust the vents as needed to maintain a temperature of around 450°F.
Brininghelps prevent dry grilled chicken, especially if the meat was previously frozen. Use 2 cups of cold water and 1 tablespoon of table salt. Brine for 1–2 hours in the fridge, then rinse and pat dry.
🧂 Salt note: 1 tsp table salt = 1¼ tsp Morton kosher = 2 tsp Diamond Crystal.
Yes—this honey glaze works well on drumsticks, thighs, and even bone-in chicken breasts. Just adjust the cooking time and always use a thermometer to check doneness.
📖The Recipe Card
Honey Glazed Grilled Chicken Breasts
Video Slideshow
Ingredients
- 2 skinless boneless chicken breasts
- 2 tablespoons honey
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- Kosher salt and pepper to taste
- 2 cups water
- 1 tablespoon table salt
Step-by-Step Instructions
Preheat and prepare the chicken
- Trim the chicken breasts. Brine in water and salt for 1–2 hours, if desired. Then, rinse well and pat dry.
- If over ¾ inch thick, flatten to an even ¾ inch. Cover the chicken to prevent splatter for safety.
- Let rest at room temperature while preheating the grill to a surface temperature of about 450°F (medium-high on most gas grills).
Glaze
- Mix the glaze of 2 tablespoons each of honey, soy sauce, lemon juice, and olive oil. Add ½ teaspoon garlic powder.
- Lightly season the chicken with salt (if not brined) and pepper. Brush both sides with glaze, reserving about ¾ of it for grilling.
Grill
- Place over direct heat and close the lid. Flip the chicken and brush with glaze every 5 minutes.
- Continue to flip every 5 minutes and brush until the internal temperature reaches 165°F—approximately 25 minutes. However, your cooking time may vary—cook to a final internal temperature of 165° in the thickest part.
Rest
- Allow to rest for 5 minutes before serving.
Recipe Notes
Pro Tips:
- Brining helps prevent dryness, especially if using previously frozen chicken.
Salt equivalents: 1 tsp table salt = 1¼ tsp Morton kosher = 2 tsp Diamond Crystal kosher. - If you brine, rinse off the brine well, and do not add any more salt.
- Flatten to ¾ inch for even cooking.
- Grill surface temp should be around 450°F.
- Always cook chicken breasts to 165°F. Use a thermometer—don’t guess. Lower is not safe. Higher will dry.
- Skinless chicken thighs can also be used. Cook to 185°F for tenderness. Bone-in skinless thighs will take a bit longer.
- Oil the grill grates well to prevent sticking.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published July 19, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation. The original recipe was named honey crusted but glazed is more accurate to me.
Louise Capra says
How can I do this without a grill? Not allowed in apartments in Mo.
Dan Mikesell AKA DrDan says
Hi Louise,
Welcome to the blog.
You should (meaning I have not tried it) be able to follow these instructions and bake in a 400° convection or 425° conventional oven for about 25± minutes. I would still flip and brush a few times during cooking. Also, it may not brown as well, so you may need a few minutes under the broiler at the end.
If you try it, please post your results.
Dan
Doug says
The glaze was very tasty, but I had trouble getting the glaze to stick to the chicken, although I basted before, and every five minutes before flipping. The final product was good, but lacked a strong taste of the glaze. Any pointers?
Dan Mikesell AKA DrDan says
Hi Doug,
Welcome to the blog. Sorry, it didn't work very well for you.
Pointers: Nothing will stick to wet chicken. Dry with paper towels before starting, then dry again. Second, to oil can be cut in half would help stick (or even eliminate) that would help to stick and concentrate the flavor. Flavor-wise, I have added a pinch of heat with cayenne.
Hope that helps.
Dan
Celestine Armstrong Erby says
Hi There, can I substitute with mayonnaise instead of olive oil in the honey sauce?
Dan Mikesell AKA DrDan says
Hi Celestine,
Welcome to the blog. I have some major doubts about how well that will work. I do have a nice mayo breast recipe that is oven based https://www.101cookingfortwo.com/parmesan-mayonnaise-baked-skinless/
Dan
Scotty says
Can I use chicken legs?
Dan Mikesell AKA DrDan says
Hi Scotty,
Welcome to the blog.
The answer is probably. I have never done it but I grill drumsticks longer. Please see https://www.101cookingfortwo.com/art-of-drummies-grilling-chicken/ So the legs will need to cook longer so be careful about all the sugar burning.
Dan
Timothy Enns says
Very nice recipe. It was my clear inspiration. I replaced the soy sauce with Coconut Aminos (4 T) and added all of the ingredients into a Sous Vide bag. Cooked at 141 for 1 and 1/2 hours. Then finished on the grill, glazing with the Sous Vide juices. Optionally, you could glaze with a BBQ sauce. Wellbee’s BBQ is great and compliant with our diet restrictions.
Nora says
has anyone made it the oven? if so what temp, how long? Out of gas and don't have a grill pan. Recipe sounds really good! Thanks
Corine Wilber says
Not sure if you figured out the answer, but I'm going to try tonight! I already brined my chicken and it starting POURING outside. I'm going to try 425 and rotating and glazing every five minute as instructed when cooking on the grill. I'll let you know how it turns out!
Dan Mikesell AKA DrDan says
Hi Corine,
Welcome to the blog.
Your plan probably will work. You probably should check out https://www.101cookingfortwo.com/baked-chicken-breasts/ since you have done half that recipe. Maybe just bake per those instructions. Glaze the top then flip halfway and glaze again.
Dan
Mike Fisher says
Dan, I made this tonight for the wife and myself. It was perfect. I put it in the brine for an hour beforehand. Moist on the inside, sweet and sticky on the outside. Great recipe. Thanks!
Mike
Tim Burke says
Used the recipe on chicken tenderloins, soooooo delicious!!! Currently trying it on some home cut pork chops right this minute, made a nice spicy teriyaki BBQ sauce to go with, idk if it's gonna work out or not, keeping my fingers crossed!!
DrDan says
Hi Tim,
First, sorry for the delayed reply.
Hope that teriyaki worked well for you.
Thanks for the note.
Dan
Loraine says
This recipe was awesome! The best yet. Hubby just got a Weber grill and followed ur recipe to a tee.. moist inside too for being a chx breast...Thxs!!
Dawn Burke says
This recipe was amazing! I didn't have lemon juice on hand so substituted with orange juice and it was great! This recipe is a keeper! Thank you!!
DrDan says
Thanks for the note and rating.
DrDan
Cheryl Barnes says
I made this tonight. YUMMY!!!!! Unfortunately I had to make it on a grill pan on my stove because our outdoor grill wasn't gassed up tonight. lol. This was soooooo delicious and moist and I didn't do the brine first. It was so tasty that my husband volunteered to do the dishes. :-). Thank you so much for this recipe. I will be making this again!
I have one question/suggestion is nutritional info available? I put everything I eat into the my fitness pal app and it would be super if that was available. Thank you.
Suzanne says
This recipe looks sooo good. Will be cooking it this week.