Grilled Honey Mustard Chicken and Broccoli Recipe
A flavorful and easy grilled honey mustard chicken paired with perfectly charred broccoli florets, marinated and basted with a sweet and tangy honey mustard sauce for a delicious weeknight dinner.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Units
Scale
Chicken and Marinade
- 1 pound boneless chicken thighs
- 1/3 cup dijon mustard
- 1/4 cup honey
- 1 tablespoon olive oil
- Kosher salt and pepper to taste
Basting Sauce
- 3 tablespoons dijon mustard
- 2 tablespoons honey
Broccoli
- 4 cups broccoli florets
- 1 to 2 tablespoons olive oil
- Kosher salt and pepper to taste
- Garlic powder to taste
Garnish
- Chives, chopped, for garnish
Instructions
- Marinate the Chicken: Place the chicken thighs in a bowl or resealable plastic bag. In a separate bowl, whisk together ⅓ cup dijon mustard, ¼ cup honey, and 1 tablespoon olive oil. Pour this marinade over the chicken, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or overnight for best flavor.
- Prepare the Grill and Basting Sauce: Preheat your grill to high heat. Remove the chicken from the fridge about 20 minutes prior to grilling to let it come to room temperature. In a small bowl, whisk together 3 tablespoons dijon mustard and 2 tablespoons honey to create the basting sauce.
- Season the Broccoli: Place the broccoli florets in a bowl, drizzle with 1 to 2 tablespoons olive oil, and season with kosher salt, pepper, and garlic powder. Toss to coat evenly.
- Grill the Chicken: Place the chicken on the grill and cook for 5 to 6 minutes on each side, or until the internal temperature reaches 165 degrees F. During the last 2 to 3 minutes of grilling, brush the chicken with the honey mustard basting sauce to enhance the flavor and create a glaze.
- Grill the Broccoli: While the chicken is grilling, spread the seasoned broccoli florets on a grill pan or a foil tray on the grill. Grill with the lid closed, tossing every few minutes until they are charred and golden, about 10 minutes.
- Rest and Serve: Remove the chicken and broccoli from the grill. Let the chicken rest for 5 minutes before slicing. Garnish with chopped chives and serve the grilled honey mustard chicken alongside the charred broccoli.
Notes
- Marinate the chicken overnight for deeper flavor.
- If you don’t have a grill pan, use heavy-duty aluminum foil folded into a tray for the broccoli.
- Make sure to preheat the grill to get nice sear marks and prevent sticking.
- You can substitute chicken breasts if preferred, adjusting cooking time accordingly.
- Use fresh chives to add a mild onion flavor as garnish.
- For a lower fat version, remove excess skin or use lean chicken cuts.
