Description
This Grilled Honey Mustard Chicken with Green Beans recipe features juicy, flavorful chicken breasts marinated in a sweet and tangy honey mustard sauce, grilled to perfection and served with tender green beans sautéed in butter. It’s a quick and satisfying meal ideal for a weeknight dinner.
Ingredients
Scale
For the Chicken
- 2 chicken breasts
- 2 tablespoons olive oil
- 1/4 cup honey
- 3 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Green Beans
- 1 pound fresh green beans
- 1 tablespoon butter
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat, about 375°F to 400°F. Ensure the grill grates are clean and lightly oiled to prevent the chicken from sticking.
- Prepare Chicken: Pat the chicken breasts dry with paper towels to promote a good sear when grilling.
- Oil the Chicken: Drizzle olive oil evenly over both sides of the chicken breasts to help with grilling and flavor.
- Make the Honey Mustard Sauce: In a small bowl, combine honey, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Stir well until smooth and fully blended.
- Brush Chicken with Sauce: Coat both sides of the chicken breasts with the honey mustard sauce, reserving a small amount for basting and serving later.
- Grill the Chicken: Place the chicken on the preheated grill and cook for 6 to 7 minutes on each side, until the internal temperature reaches 165°F. Flip carefully to retain the marinade.
- Prepare Green Beans: While the chicken grills, trim the ends off the green beans and rinse them thoroughly under cold water.
- Boil Green Beans: Bring a large pot of salted water to a boil over high heat.
- Cook Green Beans: Add the green beans to the boiling water and cook for 4 to 5 minutes until tender-crisp.
- Drain Green Beans: Drain the green beans in a colander and set aside.
- Sauté Green Beans: Heat a large skillet over medium heat and melt the butter. Add the green beans and toss for 2 to 3 minutes to absorb the butter and enhance flavor.
- Rest Chicken: Remove the chicken from the grill and let it rest for a couple of minutes to retain juices.
- Serve: Plate the grilled chicken breasts with the buttery green beans, drizzling any remaining honey mustard sauce over the chicken for extra taste.
Notes
- Patting the chicken dry before oiling helps achieve a better sear.
- Using a meat thermometer ensures perfectly cooked chicken without drying.
- Green beans should remain slightly crisp to complement the tender chicken.
- Reserve a portion of the honey mustard sauce for serving to add fresh flavor.
- Butter enhances the green beans’ flavor but can be substituted with olive oil for a lighter dish.
