Grilled Honey Mustard Chicken with Charred Broccoli Recipe

I absolutely love how this Grilled Honey Mustard Chicken with Charred Broccoli Recipe comes together – it s the perfect balance of sweet, tangy, and smoky all in one dish. The honey mustard glaze caramelizes beautifully on the chicken, giving it that irresistible glossy finish, while the charred broccoli adds a crispy, smoky bite that complements every mouthful. Whether you’re firing up the grill for a weeknight dinner or hosting a casual weekend cookout, this recipe delivers big on flavor without any fuss.

When I first tried grilling chicken thighs with this honey mustard marinade, I was amazed at how juicy and tender the meat stayed, even as it crisped up on the outside. Pairing it with broccoli that s lightly charred gives the meal some much-needed freshness and crunch, making it feel both hearty and healthy. Trust me, once you get the hang of this Grilled Honey Mustard Chicken with Charred Broccoli Recipe, it will quickly become one of your go-to grilling favorites.

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Ingredients You’ll Need

The ingredients for this Grilled Honey Mustard Chicken with Charred Broccoli Recipe are simple and easy to source – you likely have many of these staples already in your fridge and pantry. The beauty is how these few ingredients work together to create bold, balanced flavors.

• Chicken thighs: I love thighs for grilling because they stay juicy and have more flavor than breasts.
• Dijon mustard: Gives a nice tangy kick that pairs beautifully with honey s sweetness.
• Honey: Choose mild-flavored honey so it doesn t overpower the marinade but creates a perfect glaze.
• Olive oil: Adds richness and helps with caramelization on the grill.
• Kosher salt and pepper: Fundamental seasonings that enhance all the flavors.
• Broccoli florets: Fresh florets work best to get that perfect char without steaming.
• Garlic powder: A little goes a long way to add savory depth to the broccoli.
• Chives: Fresh chives add color and a mild onion flavor as garnish.

Variations

I ve played around with this Grilled Honey Mustard Chicken with Charred Broccoli Recipe quite a bit, and it s fun to personalize based on what you have on hand or dietary preferences. Feel free to swap veggies, adjust spices, or even swap the chicken cut to suit your taste.

• Use chicken breasts: If you prefer leaner meat, breasts work fine-just watch grilling time closely to avoid drying out.
• Spice it up: Add a pinch of smoked paprika or chili flakes to the marinade for a smoky or spicy twist.
• Vegetable swap: Try asparagus or green beans instead of broccoli-they grill nicely and absorb that honey mustard glaze.
• Make it vegan: Use firm tofu or cauliflower steaks in place of chicken and brush with the same honey mustard sauce.

How to Make Grilled Honey Mustard Chicken with Charred Broccoli Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by combining the dijon mustard, honey, and olive oil in a bowl. Whisk those together until smooth, then pour the marinade over your chicken thighs in a bowl or resealable bag. I recommend letting it marinate for at least 30 minutes, but overnight in the fridge is even better-it really lets the flavors soak in and tenderizes the meat for juicy results.

Step 2: Preheat the Grill and Prep Ingredients

Set your grill to high heat to get that perfect sear. Take the chicken out of the fridge about 20 minutes before grilling to let it come to room temperature-this helps it cook more evenly. Meanwhile, toss the broccoli florets with olive oil, salt, pepper, and garlic powder. I like to use a grill pan for the broccoli to keep it contained, but if you don t have one, folding foil into a tray works just as well.

Step 3: Grill the Chicken and Broccoli

Place the chicken thighs directly on the grill grates and cook for 5 to 6 minutes per side. For the last few minutes of grilling, brush on a basting sauce made from honey and dijon mustard to amp up the flavor and get that sticky, glossy finish. At the same time, lay your broccoli on the grill pan and place it on the grill away from direct flame. Toss every few minutes so it chars evenly-usually about 10 minutes until it s golden with crispy edges.

Step 4: Rest and Serve

Once the chicken reaches an internal temperature of 165°F, remove it from the grill and let it rest for 5 minutes before slicing. This rest helps the juices redistribute so the meat stays tender. Then plate your beautiful honey mustard chicken alongside that charred broccoli, sprinkle with chopped chives if you like, and dig in!

How to Serve Grilled Honey Mustard Chicken with Charred Broccoli Recipe

Garnishes

I love to sprinkle freshly chopped chives over the broccoli and chicken before serving. It adds a subtle oniony note and a fresh pop of green that freshens up the dish. Sometimes, I drizzle a little extra honey mustard sauce for those with a sweet tooth.

Side Dishes

This grilled duo pairs beautifully with a simple quinoa salad, buttery mashed potatoes, or even some grilled corn on the cob. For a lighter option, a crisp green salad with lemon vinaigrette balances the sweetness of the chicken perfectly.

Creative Ways to Present

For a fun dinner party, I like to serve the chicken sliced on a large platter surrounded by the charred broccoli and garnished with lemon wedges. Adding a sprinkle of toasted almonds or sesame seeds over the broccoli also gives texture and a little extra flavor punch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover grilled chicken and broccoli separately in airtight containers in the fridge for up to 3 days. Keeping them separate prevents the broccoli from getting soggy and helps maintain that delicious charred texture.

Freezing

This grilled honey mustard chicken freezes well if you wrap it tightly in foil or use freezer-safe bags. I freeze cooked broccoli occasionally, but it loses some crispness, so I prefer making fresh sides to go with defrosted chicken.

Reheating

To reheat, I recommend warming the chicken gently in the oven at 325°F wrapped in foil to keep moisture in. The broccoli tastes best warmed briefly in a hot skillet to revive some crispness without getting mushy.

FAQs

Final Thoughts

This Grilled Honey Mustard Chicken with Charred Broccoli Recipe holds a special place in my weekly meal rotation because it s genuinely foolproof and flavorful every single time. I hope you find as much joy in grilling this delicious combo as I do. Next time you want a quick, healthy, and crowd-pleasing meal, give this recipe a try – it s going to become your family s new favorite before you know it!

Grilled Honey Mustard Chicken with Charred Broccoli Recipe

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• Author: Harper
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Halal

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Description

This Grilled Honey Mustard Chicken and Broccoli recipe features tender, juicy chicken thighs marinated in a sweet and tangy honey mustard sauce and grilled to perfection alongside flavorful charred broccoli. Perfect for a healthy, delicious weeknight dinner, this dish combines simple ingredients with easy grilling techniques for a balanced and satisfying meal.

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Ingredients

Units USM Scale 1x2x3x

Chicken

• 1 pound boneless chicken thighs
• 1/3 cup dijon mustard
• 1/4 cup honey
• 1 tablespoon olive oil
• Kosher salt and pepper, to taste

Honey Mustard 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
• Chives, for garnish

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Instructions

1. 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 until well combined. Pour the mixture over the chicken, ensuring all pieces are coated. Marinate in the refrigerator for at least 30 minutes, preferably overnight for maximum flavor.
2. Preheat and prepare: About 20 minutes before grilling, remove the chicken from the refrigerator to bring it to room temperature. Preheat the grill to high heat to ensure a nice sear and even cooking.
3. Prepare basting sauce: In a small bowl, whisk together 2 tablespoons honey and 3 tablespoons dijon mustard. This basting sauce is optional but will add an extra layer of flavor when brushed onto the chicken during grilling.
4. Season the broccoli: In a bowl, toss the broccoli florets with 2 to 3 tablespoons of olive oil, a generous pinch of kosher salt, ground black pepper, and garlic powder. Mix well to evenly coat the broccoli. Spread the broccoli on a grill pan or on 2 to 3 layers of folded aluminum foil to form a tray.
5. Grill the chicken: Place the marinated chicken thighs directly on the grill grates. Grill for 5 to 6 minutes on one side, then flip. Continue grilling the other side for 5 to 6 minutes more, brushing the chicken with the honey mustard basting sauce during the last 2 to 3 minutes. Cook until the internal temperature reaches 165°F (75°C).
6. Grill the broccoli: While the chicken cooks, place the prepared broccoli on the grill pan or foil tray, positioning it on the opposite side of the grill. Close the grill lid and cook, tossing the broccoli every few minutes until it is nicely charred and golden brown, about 10 minutes total.
7. Serve: Remove the chicken and broccoli from the grill. Let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with fresh chopped chives if desired, then serve immediately for the best texture and flavor.

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Notes

• Marinate the chicken overnight for deeper flavor and juiciness.
• If you don’t have a grill, a grill pan on the stovetop or baking in the oven are good alternatives.
• Serve immediately after resting chicken to enjoy optimal texture and temperature.
• Use fresh chives as a garnish to add a mild onion flavor and a pop of color.
• Ensure the broccoli is cut into evenly sized florets for uniform grilling.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 15g
• Sodium: 580mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 27g
• Cholesterol: 95mg