Description
A flavorful and healthy Grilled Honey Mustard Chicken paired with perfectly charred broccoli. This recipe combines tender, juicy boneless chicken thighs marinated in a sweet and tangy honey mustard sauce, grilled to perfection alongside seasoned broccoli florets for a quick and nutritious meal.
Ingredients
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
- 2 tablespoons honey
- 3 tablespoons Dijon mustard
Broccoli
- 4 cups broccoli florets
- 2 to 3 tablespoons olive oil
- Kosher salt and pepper, to taste
- Garlic powder, to taste
Garnish
- Chopped fresh chives, for garnish
Instructions
- Marinate the chicken: Place the chicken thighs in a bowl or resealable plastic bag. In a separate bowl, whisk together 1/3 cup Dijon mustard, 1/4 cup honey, and 1 tablespoon olive oil. Pour this marinade over the chicken, cover, and refrigerate for at least 30 minutes or overnight to allow the flavors to meld.
- Preheat and prepare: About 20 minutes before grilling, remove the chicken from the refrigerator to bring it to room temperature. Meanwhile, preheat your grill to high heat to ensure a nice sear.
- Prepare basting sauce: In a small bowl, whisk together 2 tablespoons honey and 3 tablespoons Dijon mustard. This sauce will be brushed over the chicken near the end of grilling for a glossy, flavorful finish.
- Season the broccoli: Place broccoli florets in a large bowl. Drizzle with 2 to 3 tablespoons olive oil and season generously with kosher salt, black pepper, and garlic powder. Toss the florets well to coat evenly. Arrange the broccoli on a grill pan in a single layer or create a makeshift tray by folding aluminum foil 2 to 3 times if you do not have a grill pan.
- Grill the chicken: Place the marinated chicken thighs on the hot grill. Cook for 5 to 6 minutes on each side, or until the internal temperature reaches 165°F (74°C). In the last 2 to 3 minutes of grilling, brush the honey mustard basting sauce over the chicken repeatedly to build a glossy, flavorful coating.
- Grill the broccoli: While the chicken is cooking, place the seasoned broccoli on the grill pan or foil tray on the opposite side of the grill. Close the grill lid and cook, tossing occasionally every few minutes until the broccoli is charred and golden with some crispness, approximately 10 minutes.
- Serve: Remove the chicken and broccoli from the grill. Let the chicken rest for 5 minutes to allow juices to redistribute. Garnish the chicken and broccoli with chopped fresh chives if desired, and serve immediately for the best flavor and texture.
Notes
- Marinating the chicken overnight will intensify the flavor, but 30 minutes is sufficient if short on time.
- Ensure the grill is hot before placing the chicken to achieve a good sear and prevent sticking.
- If you don’t have a grill pan, aluminum foil can be folded to create a grilling tray for the broccoli.
- Use a meat thermometer to check the chicken’s internal temperature for safe cooking.
- Resting the chicken after grilling helps keep it juicy.
- This recipe works well with other vegetables if broccoli is not preferred.
