Description
A flavorful and easy Grilled Honey Mustard Chicken paired with charred, garlicky broccoli, perfect for a quick and healthy dinner.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless chicken thighs
- ⅓ cup dijon mustard
- ¼ 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, to taste
- black pepper, to taste
- garlic powder, to taste
Garnish
- chives, for garnish
Instructions
- Marinate the Chicken: Place the chicken thighs in a bowl or resealable plastic bag. Whisk together ⅓ cup dijon mustard, ¼ cup honey, and 1 tablespoon olive oil. Pour this marinade over the chicken, ensuring it is well coated. Cover and refrigerate for at least 30 minutes or up to overnight to let flavors develop.
- Prepare for Grilling: Preheat your grill to high heat. Remove the chicken from the refrigerator about 20 minutes before grilling to take off the chill. In a small bowl, whisk together 3 tablespoons dijon mustard and 2 tablespoons honey to create the basting sauce.
- Prepare the Broccoli: Toss the broccoli florets with the remaining olive oil, a generous pinch of kosher salt, black pepper, and garlic powder. Mix well to evenly coat. Arrange the broccoli on a grill pan or a foil-lined tray made by folding 2 to 3 layers of foil with edges raised to contain the florets.
- Grill the Chicken: Place the marinated chicken on the grill. Cook for 5 to 6 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit. During the last 2 to 3 minutes of grilling, baste the chicken generously with the honey mustard mixture for extra flavor.
- Grill the Broccoli: While the chicken grills, place the broccoli on the grill on the opposite side, using the grill pan or foil tray. Close the lid and grill the broccoli, tossing every few minutes until it is charred and golden, about 10 minutes total.
- Rest and Serve: Remove the chicken and broccoli from the grill. Let the chicken rest for 5 minutes to retain its juices. Garnish with chopped chives and serve hot.
Notes
- For best flavor, marinate the chicken overnight to allow deeper penetration of the honey mustard.
- If you don’t have a grill pan or foil, skewering the broccoli can also work for grilling.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F internally.
- Adjust garlic powder and seasoning on broccoli according to your taste preferences.
- The basting step is optional but adds a delicious glaze and extra sweetness.
