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Bobby Flay's Honey Mustard-Glazed Grilled Chicken Thighs

Cook Time:
20 mins
Prep Time:
20 mins

Chef notes

I have a never-ending love for pistachios. They give the perfect crunch element here. Bright and impactful flavors from briny olives, fresh herbs, spicy chiles and sweet honey come together to make this dish exciting and delicious.

Technique tip: Don't flip the chicken too early; let it develop a crust first.

Swap option: Feel free to use tortillas (corn or flour) if you prefer that over lettuce leaves.


  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • kosher salt and freshly ground black pepper
  • 1 cup Sicilian green olives, pitted and coarsely chopped
  • 3 tablespoons thinly sliced scallions
  • 3 tablespoons chopped fresh mint, plus more for serving
  • 3 tablespoons chopped fresh cilantro, plus more for serving
  • 1 jalapeño, seeded and finely diced
  • 1/4 cup extra-virgin olive oil, divided
  • 1/2 cup of Sicilian pistachios, toasted and chopped
  • 1 lime, juiced
  • 8 boneless, skinless chicken thighs
  • butter lettuce leaves, for serving



For the glaze, add the mustard and honey to a small bowl, season with salt and pepper, whisk to combine and set aside.


For the relish, combine the olives, scallions, mint, cilantro, jalapeño, 2 tablespoons of olive oil, pistachios and lime juice to a medium bowl. Season with salt and pepper and gently mix to combine; set aside.


For the chicken, preheat the grill pan to high heat. Brush the chicken with the remaining 2 tablespoons of oil and season with salt and pepper. Place the chicken smooth side down on the grill and cook until lightly charred about 3 to 4 minutes. Flip and brush generously with glaze. Cook until charred and thighs are cooked through, about 3 to 4 minutes. Flip again, glaze and cook about 1 minute. Remove and let chicken rest 1 to 2 minutes before serving.


Slice chicken into strips and place on a platter, garnish with pistachio, green olive and mint relish. Serve with butter lettuce for wrapping and extra mint and cilantro.