Description
This Grilled Honey Mustard Chicken and Broccoli recipe is a flavorful, healthy meal perfect for a quick weeknight dinner or weekend barbecue. Tender boneless chicken thighs are marinated in a tangy honey mustard mixture, then grilled to juicy perfection and brushed with a sweet and savory basting sauce. Accompanied by charred, seasoned broccoli that is grilled alongside for a nutritious and delicious combination.
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
Honey Mustard Basting Sauce
- 2 tablespoons honey
- 3 tablespoons dijon mustard
Grilled Broccoli
- 4 cups broccoli florets
- 2 to 3 tablespoons olive oil
- Kosher salt and pepper, to taste
- Garlic powder, to taste
Garnish
- Chives, finely chopped (optional)
Instructions
- Marinate the chicken: Place the chicken thighs in a bowl or a 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 mixture over the chicken, ensuring each piece is well-coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or overnight for deeper flavor infusion.
- Preheat and prepare the grill: 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 and even cooking.
- Prepare the honey mustard basting sauce: Combine 2 tablespoons honey with 3 tablespoons dijon mustard in a small bowl, whisking until smooth. This sauce will be brushed over the chicken during grilling for an extra layer of flavor and glaze.
- Season the broccoli: In a bowl, toss the 4 cups of broccoli florets with 2 to 3 tablespoons olive oil. Season generously with kosher salt, black pepper, and garlic powder to taste, tossing well to evenly coat the broccoli pieces. Spread the broccoli out on a grill pan or create a makeshift tray using folded aluminum foil if a grill pan isn’t available.
- Grill the chicken: Place the marinated chicken thighs on the hot grill. Cook for 5 to 6 minutes on one side, then flip and cook another 5 to 6 minutes, or until the internal temperature reaches 165°F (74°C). In the last 2 to 3 minutes of grilling, brush the chicken generously with the prepared honey mustard basting sauce to create a glossy, flavorful finish.
- Grill the broccoli: While the chicken is cooking, place the prepared broccoli on the grill pan or foil tray on the cooler side of the grill. Close the grill lid and cook, tossing every few minutes, until the broccoli is tender, charred, and golden brown in spots. This should take about 10 minutes depending on your desired crispness.
- Serve: Remove the chicken and broccoli from the grill. Let the chicken rest for 5 minutes to allow the juices to redistribute for maximum juiciness. Garnish with freshly chopped chives if desired, and serve immediately for a delightful and healthy meal.
Notes
- For best results, marinate the chicken overnight to fully develop the honey mustard flavor.
- If you don’t have a grill pan, use heavy-duty aluminum foil folded to create a tray to hold the broccoli on the grill.
- Make sure to let the chicken rest after grilling to keep it tender and juicy.
- The broccoli seasoning can be adjusted with additional spices such as smoked paprika or crushed red pepper for a kick.
- This recipe works well on a gas or charcoal grill, or even on a stovetop grill pan if an outdoor grill is unavailable.
