Honey Mint Glazed Chicken

Grilled chicken pieces, marinated first, then glazed with a simple fresh mint and honey glaze.

Photography Credit: Elise Bauer

Can you tell we are gearing up for grilling season? This has to be one of the simplest chicken recipes for the taste, grilled or otherwise. It’s just basic grilled (or oven broiled) chicken with a fresh mint and honey glaze. Nothing to it really, but it tastes fabulous. This recipe is set up for whole chicken parts, but you could easily use boneless, skinless breasts or thighs; just reduce the cooking time.

When we grill meat, we like to marinate the meat first in an acidic marinade. Even half an hour of an acid-based marinade (vinegar or lemon juice) help mitigate carcinogenic effects of grilling. The simple marinade in this recipe will do the trick, will not interfere with the honey mint taste, and will help keep the chicken pieces from sticking to the grill.

Honey Mint Glazed Chicken Recipe

  • Yield: Serves 6.


  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 1 4-5 pound chicken, cut into parts
  • Salt
  • Freshly ground black pepper
  • 1/2 cup honey
  • 2-3 Tbsp water
  • 1/2 cup chopped fresh mint (or 2 Tbsp dried mint)


1 Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.

2 In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.

3 Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh. Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.

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Showing 4 of 18 Comments

  • Lindsey

    Do you think that lime juice would work in the marinade instead of vinegar? I’m not sure how lime’s acidity compares to lemon juice. Maybe “mojito” chicken would bee too weird? This, however, sounds really good. I’m going to try it when I have someone to cook for again.

    Hmm, “mojito chicken” sounds pretty good actually. Lime juice, sure, why not? ~Elise

  • razzle

    I was browsing through your website again (can’t keep away) looking for a simple recipe to make for the boys and again…wonderful results. I have so many mints (they grow like weeds!) and was looking for something other than mint tea. This recipe was so simple and taste so good! I used lemon juice instead of vinegar though and broiled the chicken. The hubby just bought me a new broiler (our old one exploded) and like any boy with a new toy wanted to test it out. I also experimented with it and made a sauce with the honey and lemon juice to make a lemon sauce/glaze for the chicken. Lemon chicken? Will totally try again! ;)

  • Aaron Andeson

    My girlfriend and I tried this recipe out this evening and were very impressed. We unintentionally added a bit more water than it asked for (I didn’t see where it told us the measurements so we added about a cup). It was pretty runny but by the time we were done we drizzled the sauce back on our plate and the chicken was moist! Yum.

    We baked it in the oven using 4 skinless chicken breasts (completely defrosted). We took the chicken out twice during the process to add the sauce and then to rotate the chicken/add the rest of the sauce. So it DOES work just fine in the oven!

  • Shawnee

    Hi Elise,

    I have to admit I was a little unsure about this recipe, I couldn’t imagine what this combination of flavors would be like, but I had too much mint going bad in my fridge and I thought “if it’s on here it must be good”. And I am so glad I tried it! I used the glaze over lightly fried tofu and it was amazing. I can’t believe I never knew about such a wonderful and simply flavor combination. Thanks so much!

  • Rocqui

    Hi Elise,

    Great recipe. I prepared this recipe yesterday, the chicken was so… tender and what a great tasty and refreshing minty after taste. A nice compliment for the Chocolate Mint Cupcakes.

    Next time I think I will try spreading my mint jelly on the chicken while its hot for us mint lovers.

    Thanks for sharing,

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Honey Mint Glazed Chicken