Grilled chicken finds its way onto our dinner menu weekly — even more so now that it’s officially spring. It’s quick, it’s easy, and it’s healthy. To keep grilled chicken interesting (if perhaps a bit less healthy), we like to mix up the rubs and sauces we use, and one of our favorites is this whiskey honey mustard sauce. The classic pairing of honey and mustard get a kick from whiskey and cayenne pepper at the end. It’s a sweet, spicy complement for the smoky grilled flavor of the meat.

This recipe calls for 2 breasts and 4 thighs because they’re our two favorite cuts of chicken. They cook for different amounts of time but not to worry. We use a timer and stagger the cooking so the breasts go on 10 minutes earlier, making sure everything finishes at the same time. And we talk you through it below.


Grilled Chicken with Whiskey Honey Mustard Sauce

2 bone-in, skin-on chicken breasts
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
Your favorite barbecue rub
Salt and pepper

For the sauce:
2 tablespoons butter
1 tablespoon grated shallot (use a microplane or cheese grater)
½ cup whiskey
½ cup honey
½ cup dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 teaspoon cayenne pepper
Salt and pepper

At least thirty minutes prior to cooking or the night before, add the chicken to a freezer bag with the olive oil, barbecue rub, salt and pepper and allow it to marinate.


To make the sauce, melt the butter in a saucepan over medium heat. Add the shallots and allow them to cook for about 2 minutes, then add the whiskey, honey, mustard, vinegar, and brown sugar. Whisk well until all of the ingredients are incorporated, and allow it to cook, whisking occasionally, until it reaches a boil. Reduce the heat to low and let the sauce simmer until it’s reduced by half, about 15 minutes. Add the cayenne pepper and salt and pepper to taste, whisk well, and set aside.


To cook the chicken, set up your grill for indirect cooking, with the coals covering half of the grill. Set a timer for 40 minutes and sear the breasts directly over the flame until they become slightly charred, 2 to 4 minutes total. Move the breasts to the indirect side and place the cover on the grill. When the timer reaches the 30-minute mark, sear the thighs in the same manner and move them to the indirect side. Place the lid back on top and let the chicken cook.

When the timer reaches the 15-minute mark, glaze the chicken with the whiskey honey mustard sauce. Glaze it again at the 10-minute and 5-minute marks. Remove the chicken to a plate or platter when the timer reaches 0, and allow it to rest for 5-10 minutes. Eat and enjoy!