Honey Mint Glazed Grilled Chicken

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Grilled Chicken with a Honey Mint Glaze! Such a simple way to take grilled chicken over the top.

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.

Honey Mint Grilled Chicken

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 Grilled Chicken Recipe

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Marinating time: 30 minutes
  • 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 Marinate the chicken: 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 Make honey mint glaze: In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.

3 Grill the chicken: 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 25-40 minutes, covered, turning every 7 or 8 minutes.

4 Baste with the glaze: 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.

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 / Reviews

  • 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

  • Megan

    This recipe looks delicious, but I don’t have a grill. How can I make this in an oven? Thanks! :)

    You can make it in the broiler. Set the chicken 6 inches down from the element on a broiling pan, skin side down. Follow the recipe as given, but you may need to reduce the cooking time. Or you could make baked chicken and just baste the last five minutes. ~Elise

  • Amy

    OMG. I just made this with fresh mint from my backyard (growing like a weed) and agave nectar. So good! My whole family loves it!
    Thanks so much for the idea – Amy

  • Salima

    This recipe sounds great! I have all the ingredients on hand for a change too. I was wondering if I could bake/broil the chicken pieces since I don’t have a grill yet, and would I baste it with the honey mixture right before it is done like I would if I grilled it?

    Yes and yes. ~Elise

  • Virginia

    I made this last night and it was great!!! I used a propane grill and medium high was much too hot. I ended up turning it down to low to avoid large flare ups and really black skin. I kept the spray bottle handy. The glaze is fantastic and I used all thighs (they are our favorite). I am definitely making this again. Thanks!

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