If you’re craving a dish that’s bursting with vibrant flavors and effortless charm, look no further than this Grilled Honey Mustard Chicken and Broccoli Recipe. Juicy, tender chicken thighs get a beautiful balance of sweet honey and tangy dijon mustard, perfectly complemented by smoky, crisp-tender broccoli. This recipe is a joyful celebration of simple ingredients coming together for a meal that feels both homey and special. It’s perfect for weeknight dinners when you want something quick yet impressive, or when you’re cooking for friends and want a dish that’s sure to please.
Ingredients You’ll Need
The beauty of this Grilled Honey Mustard Chicken and Broccoli Recipe lies in its straightforward, wholesome ingredients. Each one plays a crucial role in creating a dish that’s full of flavor, color, and texture, from the rich dijon mustard to the fresh crunch of broccoli.
- 1 pound boneless chicken thighs: These provide juicy, flavorful meat that stays tender on the grill.
- 1/3 cup dijon mustard: Adds a tangy, sharp depth that pairs perfectly with the sweetness of honey.
- 1/4 cup honey: Brings a natural sweetness that balances the mustard’s bite and caramelizes beautifully when grilled.
- 1 tablespoon olive oil: Helps the marinade coat the chicken evenly and keeps it moist.
- Kosher salt and pepper, to taste: Essential for seasoning and enhancing every flavor note.
- 2 tablespoons additional honey: Used in the basting sauce for extra glossy sweetness.
- 3 tablespoons additional dijon mustard: Boosts the flavor right before grilling with a flavorful glaze.
- 4 cups broccoli florets: Fresh and vibrant, the broccoli adds a satisfying crunch and bright color.
- 2 to 3 tablespoons olive oil: For tossing the broccoli so it grills up perfectly charred yet tender.
- Garlic powder, to taste: Adds a subtle savory kick to the broccoli seasoning.
- Chives, for garnish: Fresh chives lend a mild oniony note and pop of green for a pretty finish.
How to Make Grilled Honey Mustard Chicken and Broccoli Recipe
Step 1: Marinate the Chicken
Start by whisking together 1/3 cup dijon mustard, 1/4 cup honey, and 1 tablespoon olive oil until smooth. Pour this mixture over your boneless chicken thighs in a bowl or resealable bag, making sure each piece is generously coated. Let the chicken soak in this marinade for at least 30 minutes, or even better, overnight in the fridge. This step infuses the meat with that perfect sweet-tangy flavor and ensures a juicy, tender bite when grilled.
Step 2: Prepare for Grilling
About 20 minutes before you’re ready to fire up the grill, take your marinated chicken out of the fridge and let it come to room temperature. This simple step promotes even cooking, so your chicken won’t be undercooked in the middle or dry on the outside. While you wait, preheat your grill to high heat – we want that glorious sear!
Step 3: Make the Honey Mustard Basting Sauce
Whisk together 2 tablespoons of honey and 3 tablespoons of dijon mustard in a small bowl. This sauce will be brushed on your chicken during the last minutes of grilling, creating a luscious glaze that adds layers of flavor and a delightful glossy finish. It’s those little touches that elevate this recipe from everyday to unforgettable.
Step 4: Season the Broccoli
Next, it’s broccoli’s time to shine. In a large bowl, toss 4 cups of broccoli florets with 2 to 3 tablespoons of olive oil, kosher salt, pepper, and a sprinkle of garlic powder. Make sure every floret is well coated. If you don’t have a grill pan, fashion a tray using a couple of layers of aluminum foil for the broccoli – this keeps all that delicious flavor from slipping through the grates and makes tossing a breeze.
Step 5: Grill the Chicken
Place the chicken thighs on the preheated grill. Let them cook undisturbed for 5 to 6 minutes per side, turning once for those perfect grill marks. When you’re 2 to 3 minutes away from being done, start brushing the honey mustard basting sauce generously on each piece. This step caramelizes the sugars and packs on a glossy, sticky finish that’s irresistible. Use a thermometer if you can—the chicken’s done when it hits 165°F (74°C) inside.
Step 6: Grill the Broccoli
While the chicken grills, set your prepared broccoli on the grill pan or foil tray on the cooler side of the grill. Close the lid and let it cook, tossing every few minutes until you see a lovely char and the broccoli turns tender yet still crisp—about 10 minutes. This grilling technique amps up the vegetable’s natural sweetness and adds a smoky crunch that makes broccoli the perfect sidekick.
Step 7: Rest and Garnish
Remove both the chicken and broccoli from the grill, and don’t skip the resting phase. Let the chicken sit for about 5 minutes to allow the juices to redistribute throughout the meat, ensuring every bite is incredibly moist. Just before serving, sprinkle fresh chopped chives over the chicken for an added layer of fresh flavor and a beautiful pop of green color.
How to Serve Grilled Honey Mustard Chicken and Broccoli Recipe
Garnishes
The simple addition of fresh chopped chives brightens the dish with a gentle oniony flavor that complements both chicken and broccoli perfectly. If you want to get creative, a light drizzle of extra honey mustard sauce or a sprinkle of toasted sesame seeds adds a fun twist and a bit of textural interest.
Side Dishes
This Grilled Honey Mustard Chicken and Broccoli Recipe is satisfying on its own, but it also pairs beautifully with fluffy rice, creamy mashed potatoes, or a crisp green salad. For a more indulgent meal, roasted garlic parmesan potatoes or buttery herb couscous are fantastic ins for soaking up all those wonderful juices and flavors.
Creative Ways to Present
For a family-style feast, serve everything on a large wooden platter or cast-iron skillet, letting everyone help themselves to the chicken and broccoli. Another idea is to create a vibrant grain bowl by layering cooked quinoa or brown rice, topping it with the grilled chicken, broccoli, and a dollop of your favorite yogurt or tzatziki for creaminess.
Make Ahead and Storage
Storing Leftovers
Place any leftover grilled honey mustard chicken and broccoli in an airtight container and refrigerate promptly. They will keep well for up to 3 days, maintaining great flavor and moisture if stored correctly. This makes for a perfect next-day lunch or a quick dinner solution.
Freezing
You can freeze cooked chicken and broccoli separately to preserve texture. Wrap chicken pieces tightly in foil or plastic wrap, then place in a freezer-safe bag. Do the same with broccoli. For best results, consume within 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the chicken in the oven at 300°F (150°C) covered with foil to lock in moisture. Broccoli is best reheated in a skillet over medium heat or briefly in a microwave to avoid sogginess. Avoid overheating as it can dry out the chicken or make the broccoli limp.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Just keep in mind that chicken breasts cook faster and can dry out if overgrilled, so watch your cooking time closely and consider marinating for a shorter time to maintain juiciness.
Is this recipe suitable for a charcoal grill?
Yes! Charcoal grilling will actually add a fantastic smoky flavor that complements the sweet and tangy marinade beautifully. Just monitor your heat zones carefully to avoid burning the honey glaze.
Can I make the marinade without honey?
If you need to skip honey, maple syrup or agave nectar are excellent alternatives that will still give a lovely sweetness and great caramelization.
How do I know when the broccoli is perfectly grilled?
Look for tender stems with some charred, golden edges and a vibrant deep green color. It should still have a bit of crunch, not be completely soft.
What if I don’t have a grill pan or foil tray for the broccoli?
If you don’t have either, tossing the broccoli in a grill basket works well, or you can grill large, sturdy chunks directly on the grate—just be ready to turn frequently so nothing falls through or burns.
Final Thoughts
This Grilled Honey Mustard Chicken and Broccoli Recipe is one of those dishes that truly hits all the right notes: easy to prepare, beautifully balanced flavors, and wholesome ingredients that make you feel good. Whether you’re grilling for a casual dinner or a weekend cookout, it’s sure to become a fast favorite in your recipe rotation. I can’t wait for you to try it and love every bite.
Print
Grilled Honey Mustard Chicken and Broccoli Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
Enjoy a delicious and flavorful Grilled Honey Mustard Chicken and Broccoli recipe, featuring tender boneless chicken thighs marinated in a sweet and tangy honey mustard sauce, paired with charred, perfectly seasoned grilled broccoli. This recipe is easy to prepare, ideal for a nutritious weeknight dinner, and bursts with balanced flavors enhanced by fresh chives.
Ingredients
Chicken 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, for garnish
Instructions
- Marinate the Chicken: Place the chicken in a bowl or resealable plastic bag. Whisk together 1/3 cup dijon mustard, 1/4 cup honey, and 1 tablespoon olive oil. Pour the mixture over the chicken and marinate for at least 30 minutes or overnight in the refrigerator to infuse flavor.
- Preheat the Grill: Preheat the grill to high heat. Remove the chicken from the refrigerator about 20 minutes before grilling to bring it to room temperature, helping it cook evenly.
- Prepare Basting Sauce: In a small bowl, whisk together 2 tablespoons honey and 3 tablespoons dijon mustard. This optional sauce will be brushed on the chicken during grilling to enhance flavor.
- Season the Broccoli: Place broccoli florets in a bowl. Drizzle with 2 to 3 tablespoons olive oil and season generously with kosher salt, pepper, and garlic powder. Toss well to coat the florets evenly. Spread the broccoli on a grill pan in a single layer, or use 2 to 3 folded layers of aluminum foil shaped as a tray if a grill pan is unavailable.
- Grill the Chicken: Place the chicken thighs on the grill. Cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C). In the last 2 to 3 minutes, brush the chicken with the prepared honey mustard basting sauce to give a glossy, flavorful finish.
- Grill the Broccoli: While the chicken cooks, place the broccoli on the grill pan or foil tray on the other side of the grill. Close the grill lid and toss the broccoli every few minutes until charred and golden, about 10 minutes, adjusting to your preferred crispness.
- Rest and Serve: Remove chicken and broccoli from the grill. Let the chicken rest for 5 minutes to retain juices. Garnish with chopped fresh chives if desired and serve immediately for best texture and flavor.
Notes
- Marinating the chicken overnight will yield more flavorful and tender meat.
- Ensure the grill is preheated to high heat to properly sear the chicken and get nice grill marks.
- You can substitute chicken breasts if you prefer leaner meat, adjusting cooking times accordingly.
- If you don’t have a grill pan, use folded aluminum foil as a tray to grill the broccoli safely.
- Use a meat thermometer to check for doneness; chicken should reach 165°F (74°C) internally.
- Adjust seasoning on broccoli to taste, and feel free to add other spices like smoked paprika for variation.
