Honey Mint Glazed Grilled Chicken


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 extra virgin olive oil
  • 1 4-5 pound chicken, cut into parts
  • Salt
  • Freshly ground black pepper
  • 1/2 cup honey
  • 2-3 tablespoons water
  • 1/2 cup chopped fresh mint (or 2 tablespoons 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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19 Comments / Reviews

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Did you make it? Rate it!

  1. Holly

    I used a citrus blend instead of vinegar and half the honey and I baked it, adding the glaze at the end. It was delicious!! Full honey would have been too much for our family.


  2. Dee

    This recipe did not work for me at all.
    I did try to make it on an indoor grill but, I did not like the flavor at all.
    It was pungent and bitter and the mint just overpowered the whole thing followed by a nauseatingly sweet honey taste.
    I followed all directions as written.
    Sorry, not a fan.

  3. 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! ;)


  4. 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!


  5. 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!


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