Description
This Grilled Honey Mustard Chicken and Broccoli recipe features juicy boneless chicken thighs marinated in a sweet and tangy honey mustard glaze, grilled to perfection alongside charred, flavorful broccoli. It’s a quick and healthy meal that combines protein and vegetables with a delicious homemade basting sauce for added zest, ideal for a nutritious weeknight dinner or weekend cookout.
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 in a bowl or resealable plastic bag. In a separate bowl, whisk together ⅓ cup dijon mustard, ¼ cup honey, and 1 tablespoon olive oil. Pour this marinade over the chicken, ensuring all pieces are coated. Refrigerate and marinate for at least 30 minutes, preferably overnight, to infuse deep flavor.
- Preheat and prepare: About 20 minutes before grilling, remove the chicken from the refrigerator to bring it to room temperature. Preheat your grill to high heat to ensure a good sear.
- Prepare basting sauce: In a small bowl, whisk together 2 tablespoons honey and 3 tablespoons dijon mustard. This sauce will be brushed on the chicken near the end of grilling for a sweet and tangy finish.
- Season the broccoli: Place the broccoli florets in a bowl and drizzle with 2 to 3 tablespoons olive oil. Sprinkle generously with kosher salt, pepper, and garlic powder. Toss well to evenly coat. Spread the seasoned broccoli on a grill pan in a single layer. If you don’t have a grill pan, fold 2 to 3 layers of aluminum foil to form a tray with edges and use as a makeshift pan.
- Grill the chicken: Place the marinated chicken thighs directly on the grill. Cook for 5 to 6 minutes on each side, or until the internal temperature reaches 165°F. During the last 2 to 3 minutes of grilling, brush the chicken with the honey mustard basting sauce to develop a glossy, flavorful coating.
- Grill the broccoli: While the chicken cooks, place the grill pan or foil tray with broccoli on the other side of the grill. Close the lid and grill, tossing the broccoli every few minutes until it is nicely charred and golden brown, about 10 minutes.
- Serve: Remove the chicken and broccoli from the grill. Let the chicken rest for 5 minutes to allow juices to redistribute. Garnish the broccoli with chopped chives if desired, then serve immediately and enjoy your meal.
Notes
- Marinate the chicken overnight for maximum flavor absorption and tenderness.
- If you don’t have access to an outdoor grill, a grill pan on the stovetop or baking the chicken and broccoli in the oven are excellent alternatives.
- Serve immediately after cooking for the best texture and freshness.
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
