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
Scale
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.
