Take your grilled chicken to the next level with an amazingly flavorful honey mustard sauce. The not-so-secret ingredient? Whiskey!

THE MEAT: This recipe calls for 2 chicken breasts and 4 chicken thighs. For both cuts, make sure you get them with the bone in (that’s where the flavor comes from) and skin on (because who doesn’t love crispy chicken skin?).

THE METHOD: Breasts and thighs 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. For the glaze, 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.

THE MEAL: Serve this grilled chicken with coleslaw and potato salad, or your favorite cookout sides like chips or pasta salad. Whatever you serve, the chicken is going to be the star, so don’t worry about putting too much thought into it.


Honey-Mustard Grilled Chicken
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 (if you’re letting it go more than 30 minutes, put it in the fridge).

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 before serving.