Go Back
Sliced honey garlic chicken breast alongside steamed veggies on a white plate.

Honey Garlic Grilled Chicken

This honey garlic grilled chicken is sweet, savory, and packed with flavor. Made with a quick homemade marinade, it’s perfect for chicken breasts, thighs, or wings. Great for grilling season, meal prep, or easy weeknight meals.
Prep Time 10 minutes
Cook Time 15 minutes
Marinade Time 4 hours
Total Time 4 hours 10 minutes
Serving Size 4 servings

Ingredients

  • 2 - 3 lbs chicken breasts
  • ⅓ cup Worcestershire Sauce
  • ½ cup coconut aminos or regular soy sauce/dark soy sauce
  • ⅓ - ½ cup honey
  • 1 tablespoon white wine vinegar
  • 1 tablespoon dried minced garlic or fresh garlic
  • ½ teaspoon fine salt
  • ⅛ teaspoon black pepper

Instructions

  • In a small bowl, whisk together the coconut aminos, honey, vinegar, Worcestershire, garlic, salt, and pepper.
  • Place raw chicken in a baking dish or zip-top bag. Pour marinade over the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
  • Preheat your grill to medium heat and brush the grates with oil to prevent sticking. Place the marinated chicken on the grill until it develops beautiful grill marks. Flip each piece halfway through, and continue cooking until the internal temperature reaches 165°F using a meat thermometer or instant-read thermometer.
  • Remove the chicken from the grill, and let it rest for 5–10 minutes before slicing. This helps the juices redistribute, keeping the chicken tender, juicy, and full of flavor.

Notes

Recipe Tips

  • Don’t reuse marinade: Discard the leftover marinade after removing the chicken. 
  • Oil the grill grates: Brush with oil before grilling to prevent sticking and get clean grill marks.
  • Check internal temp: Use a meat thermometer or instant-read thermometer to make sure the chicken reaches an internal temperature of 165°F.
  • Rest before slicing: Let grilled chicken rest for 5–10 minutes before cutting to keep it juicy and tender.