Description
A perfect balance of sweet and tangy flavors, this grilled honey mustard chicken pairs beautifully with charred broccoli for a protein-packed, nutritious meal that’s quick enough for weeknights but impressive enough for entertaining.
Ingredients
Units
Scale
- 1 pound boneless chicken thighs
- 1/3 cup + 3 tablespoons dijon mustard
- 1/4 cup + 2 tablespoons honey
- 2 to 3 tablespoon olive oil
- Kosher salt and pepper
- 4 cups broccoli florets
- Garlic powder
- Chives, for garnish
Instructions
- Marinate the Chicken: Place the chicken in a bowl or resealable plastic bag. Whisk together the ⅓ cup dijon, ¼ cup honey and 1 tablespoon olive oil. Pour it over the chicken and marinate for at least 30 minutes or even overnight. Keep it covered in the refrigerator while marinating to ensure food safety and allow the flavors to penetrate the meat thoroughly.
- Prepare for Grilling: When ready to grill, preheat the grill to high. Remove the chicken about 20 minutes before grilling to take the chill off. In a small bowl, whisk together another 2 tablespoons of honey and 3 tablespoons of dijon, for basting the chicken while grilling. This extra step creates a delicious caramelized glaze on the chicken that enhances both flavor and appearance.
- Season the Broccoli: Place the broccoli florets in a bowl and drizzle with the remaining olive oil. Sprinkle on a big pinch of salt and pepper and a sprinkle of garlic powder. Toss well to ensure even coating. Spread the florets on a grill pan in a mostly single layer. If you don’t have a grill pan, create a makeshift tray with 2-3 layers of aluminum foil with the edges folded up.
- Grill the Chicken: Place the chicken on the grill. Grill for 5 to 6 minutes per side, or until the temperature in the thickest part of the chicken registers at 165 degrees F. During the last 2 to 3 minutes of cooking, brush the chicken with the honey mustard mixture to create a beautiful glaze without burning the sugars.
- Grill the Broccoli: While the chicken is grilling, place the broccoli on the other side of the grill, either on a grill pan or foil. Grill with the lid closed, tossing the broccoli every few minutes until it’s charred and golden to your preference. This typically takes around 10 minutes, and the closed lid helps cook the broccoli through while still achieving nice char marks.
- Rest and Serve: Remove the chicken and broccoli from the grill. Let the chicken rest for 5 minutes to allow the juices to redistribute throughout the meat, resulting in more tender chicken. Garnish with fresh chives and serve the chicken alongside the grilled broccoli for a complete meal.
Notes
- For best results, allow the chicken to marinate overnight for maximum flavor penetration.
- You can substitute chicken breasts for thighs, but reduce cooking time slightly to prevent drying out.
- The honey mustard basting sauce can be doubled and served on the side as a dipping sauce.
- If you don’t have a grill, this recipe works well with a grill pan on the stovetop or even in a 400°F oven.
- Leftover chicken makes excellent sandwiches or salad toppers the next day.
- For extra flavor, add a teaspoon of smoked paprika to the marinade.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 385
- Sugar: 22g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 107mg
