Honey Sage Chicken Marinade

This simple honey sage marinade gives chicken a sweet, savory flavor using just a handful of basic ingredients. This is such an easy marinade to keep in your back pocket for summer grilling. It uses simple ingredients, comes together quickly, and gives basic chicken so much flavor!

Here is a simple marinade that used up any fresh sage you may have growing in the garden! My sage bushes are exploding right now so i figured I better start using them us! As much as I love sage, for some reason I don’t reach for it very often. This marinade uses sage, dijon mustard, honey, vinegar, and olive oil and makes such a flavorful combination.

I like cutting chicken breasts into thinner pieces before adding them to the marinade. The smaller pieces absorb more flavor and cook quickly on the grill, making this an easy summer dinner.

I love pairing this chicken with my roasted potatoes with yogurt dressing, crisp cabbage slaw, grilled vegetables, or a light summer salad.

Main Ingredients and Swaps

• Fresh sage: Fresh sage adds the best flavor, but dried sage can be used in a pinch. Start with about one teaspoon since dried herbs are more concentrated.
• Peach cider vinegar: This adds a lightly sweet and fruity flavor. Balsamic vinegar or apple cider vinegar also works well.
• Dijon mustard: Dijon helps bring the marinade together and adds a little tanginess.
• Honey: Honey balances the vinegar and gives the chicken a lightly caramelized finish on the grill.
• Chicken: This works well with chicken breasts, thighs, or tenders. Cut thick chicken breasts into thinner pieces so the marinade can flavor the meat more evenly.

How I Make It

Place all the ingredients into a large glass cup and blend with an immersion blender until creamy.

Place the chicken in a bowl or storage container and pour the marinade over the top. Toss until every piece is evenly coated, then cover and refrigerate for 30 minutes to 2 hours. Do not marinate the chicken for longer than 2 hours, as the acidity can begin to affect its texture.

Grill the chicken over medium heat until browned and cooked through. Chicken should reach an internal temperature of 165°F, 74°C.

Serving Ideas

• Serve the chicken with roasted potatoes, a simple cabbage slaw, grilled vegetables, or a fresh summer salad.
• It is also delicious sliced and added to sandwiches, wraps, or in my Skillet Chicken Bowls with Basil Cream Sauce

Tips and Storage

• I suggest cutting thick chicken breasts into thinner pieces for a quicker and more even cooking.
• Marinate the chicken in the refrigerator rather than on the counter.
• Store cooked chicken in the refrigerator for up to 4 days.

Watch my YouTube video below to see how I make this honey sage chicken along with more simple summer meals for my family.

Honey Sage Chicken Marinade

This sweet and savory chicken marinade is made with fresh sage, honey, Dijon mustard, garlic, and peach cider vinegar.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Marinating time 30 minutes mins

Total Time 52 minutes mins

Servings: 6 servings

Course: Chicken, Sauces

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

• 1 large sprig fresh sage
• 1 tablespoon Dijon mustard
• 2 tablespoons peach cider vinegar balsamic vinegar, or apple cider vinegar
• 4 tablespoons olive oil
• 1 tablespoon honey
• 3 cloves garlic minced
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 pounds boneless skinless chicken breasts, thighs, or tenders

Notes

• Fresh sage gives this marinade the best flavor, but 1 teaspoon dried sage can be used instead.
• Cutting the chicken into thinner pieces helps the marinade flavor more of the meat.
• Do not marinate the chicken for longer than 2 hours because the vinegar may begin to affect the texture of the chicken.
• The cooking time will vary depending on the thickness and type of chicken used.
• Store cooked chicken in an airtight container in the refrigerator for up to 4 days.

Method

 

1. Cut thick chicken breasts into thinner pieces so they cook evenly and absorb more of the marinade.
2. Add the sage, Dijon mustard, vinegar, olive oil, honey, garlic, salt, and pepper to a large glass cup. Use an immersion blender to blend until creamy.
3. Add the chicken and toss until each piece is evenly coated.
4. Cover and refrigerate for at least 30 minutes or up to 2 hours.
5. Preheat the grill to medium heat.
6. Grill the chicken for about 5 to 7 minutes per side, depending on thickness, until browned and cooked through.
7. Let the chicken rest for 5 minutes before slicing and serving.

Video

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you. Thank you for supporting my blog and helping me continue to create recipes and content for your family.