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.
Ingredients
Units
Scale
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
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 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
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.
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
