Grilled Honey Mustard Chicken and Broccoli Recipe

If you’re craving a dinner that’s packed with flavor but still feels fresh and light, you have to try this Grilled Honey Mustard Chicken and Broccoli Recipe. It’s one of those dishes I keep coming back to because the combo of sweet honey, tangy mustard, and smoky grilled broccoli hits all the right notes. Plus, it’s straightforward enough to make on a busy weeknight yet fancy enough to impress friends. Let me walk you through the magic of this fan-freaking-tastic recipe!

Ingredients & Why They Work

Every ingredient in this grilled honey mustard chicken and broccoli recipe plays an important role. The dijon mustard brings a subtle tanginess without overpowering the dish, while honey adds a natural sweetness that caramelizes perfectly on the grill. The juicy chicken thighs soak up the marinade, and the charred broccoli adds a satisfying crunch and depth.

• Boneless chicken thighs: I prefer thighs because they stay juicy and tender on the grill, unlike chicken breasts that can dry out.
• Dijon mustard: Its sharp yet smooth flavor balances well with the honey’s sweetness.
• Honey: Use real honey for the best caramelization and natural sweetness.
• Olive oil: Helps the marinade coat the chicken and prevents sticking on the grill.
• Kosher salt and pepper: Essential for seasoning both the chicken and broccoli evenly.
• Broccoli florets: Fresh and crisp, they grill up beautifully with just a touch of garlic powder for extra flavor.
• Garlic powder: Adds a subtle savory note to the roasted broccoli without overwhelming the other flavors.
• Chives (for garnish): Fresh chives add a pop of color and a mild oniony brightness.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of my favorite things about this grilled honey mustard chicken and broccoli recipe is how easy it is to tweak to your taste. Don’t worry about sticking rigidly to the recipe—you can personalize it and make it your own kitchen staple.

• Variation: Sometimes I swap out the broccoli for asparagus or green beans when I want a different veggie crunch.
• Heat it up: If you like a little spice, adding a pinch of cayenne to the marinade amps up the flavor without overpowering the honey mustard balance.
• Make it gluten-free: This recipe is naturally gluten-free, so it’s great for anyone with dietary restrictions.
• Air fryer option: You can also cook the chicken and broccoli in an air fryer if you don’t have a grill—just keep an eye on them so they don’t dry out.

Step-by-Step: How I Make Grilled Honey Mustard Chicken and Broccoli Recipe

Step 1: Marinate the Chicken for Maximum Flavor

I always start by whisking together the dijon mustard, honey, and olive oil to create a smooth marinade. Toss your chicken thighs in this mixture, making sure every piece is nicely coated. Then cover and pop it into the fridge for at least 30 minutes—overnight if you can, because that’s when the flavors really soak in and tenderize the meat. Trust me, it’s worth the wait!

Step 2: Prepare the Broccoli for Grilling

While the chicken marinates, chop your broccoli into nice-sized florets. Drizzle with olive oil, season generously with salt, pepper, and a light sprinkle of garlic powder. Toss it until everything is evenly coated. If you don’t have a grill pan, no worries—layer a couple sheets of heavy-duty foil and fold up the edges to create a makeshift tray. That’s how I’ve grilled broccoli countless times when I was camping or in a pinch!

Step 3: Get That Grill Hot and Ready

Preheat your grill to high heat. I like to pull the chicken out of the fridge about 20 minutes before grilling so it’s not ice cold—it helps with even cooking. Letting it come closer to room temperature prevents the chicken from tightening up when it hits the hot grill.

Step 4: Grill Chicken and Broccoli Together

Start by placing the broccoli on your grill pan or foil tray and the chicken right on the grill grates. Grill the chicken about 5 to 6 minutes per side, aiming for an internal temperature of 165°F in the thickest part. The broccoli will take around 10 minutes; toss it every few minutes so it charred beautifully without burning. Towards the last few minutes, baste your chicken with a little extra honey mustard mixture for a finger-licking glaze that’s absolutely irresistible.

Step 5: Rest and Serve

Once everything’s grilled to perfection, take your chicken off and let it rest for about 5 minutes. This step is key to juicy meat because it lets all those delicious juices redistribute. Then plate it alongside your golden-charred broccoli, garnish with a few snips of fresh chives, and you’re ready to dig in!

How to Serve Grilled Honey Mustard Chicken and Broccoli Recipe

Garnishes

I love topping this dish with freshly chopped chives for a burst of color and mild onion flavor. Sometimes I add a light drizzle of extra honey mustard sauce on top because, well, you can never have too much! A sprinkle of toasted sesame seeds gives a nice crunch, too, if you want to get a little creative.

Side Dishes

For sides, I often serve this with fluffy quinoa or brown rice to soak up all the tasty juices. A crisp simple salad with lemon vinaigrette on the side balances the sweetness and keeps things fresh. On lazy weekends, some garlic mashed potatoes or grilled corn on the cob really round out the meal.

Creative Ways to Present

For dinner parties, I like to slice the chicken and fan it over a bed of grilled broccoli and wild rice, then garnish with microgreens and edible flowers for that wow factor. Serving it family-style on a large platter gets everyone digging in together—which is the best way to enjoy this dish in my book.

Make Ahead and Storage

Storing Leftovers

I store leftover grilled chicken and broccoli in airtight containers in the fridge, and I make sure to eat them within three days. The flavors hold up really well, and reheating is easy without losing moisture.

Freezing

This recipe freezes nicely if you want to batch cook. Just portion the chicken and broccoli into freezer-safe containers or bags and freeze for up to two months. Thaw overnight in the fridge before reheating for best results.

Reheating

I reheat leftovers gently in a skillet over medium-low heat with a splash of water or olive oil to keep things moist. You can also pop them in the oven at 350°F, covered with foil, until warm. Avoid the microwave if you want to preserve the grilled texture and flavor.

FAQs

Final Thoughts

This grilled honey mustard chicken and broccoli recipe has become one of my go-to meals whenever I want something quick, tasty, and satisfying. I love how it feels like a treat but doesn’t demand a ton of time or fuss in the kitchen. Give it a try—you might just find it joining your regular dinner rotation like it did mine. And trust me, friends and family always ask for seconds!

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