This honey mustard grilled chicken with broccoli is a flavorful and easy weeknight meal. A tangy honey-Dijon marinade paired with charred, smoky broccoli makes for a simple dinner that feels special.
Grilled honey mustard chicken is likely to become a regular on your menu.
Put this honey mustard chicken on the plan this week — it’s packed with bright, savory-sweet flavor and gets excellent char from the grill. The broccoli grills alongside it and develops a smoky, golden finish so the whole meal comes together quickly.
I love meals that can be cooked mostly on the grill for minimal cleanup and maximum flavor.
Honey mustard is my favorite — a classic combo of Dijon and honey that’s bright, slightly spicy and perfectly sweet. I’ve loved it since childhood and still reach for it whenever I can.
I’d happily eat nearly anything slathered in honey mustard.
To make the chicken, marinate boneless chicken thighs in a mix of Dijon mustard, honey and a bit of olive oil. While grilling, baste the chicken with an extra honey-Dijon mixture so it becomes glossy and saucy — like a honey mustard “BBQ” finish. The result is juicy, tender chicken with the ideal balance of savory and sweet.
It’s honestly so good.
I like to finish the chicken with a sprinkle of fresh chopped chives for a touch of brightness. Slice and serve — it’s juicy, tender and full of layered flavor.
The broccoli is incredibly simple: toss florets with olive oil, salt, pepper and a bit of garlic powder if you like. Spread the florets on a grill pan or make a tray from foil and grill until they’re charred and golden. The smoky grill flavor elevates the broccoli and pairs beautifully with the saucy chicken.
If you grill extra broccoli, it makes a great ready-to-eat side for the week or the base for salads and bowls. Leftovers also work well in chilled broccoli salads or mixed into grain bowls for a quick lunch.
If you want to add a starch, roasted or grilled potatoes or rice are great with this dish. Crispy smashed potatoes roasted in the oven or grilled gorgonzola potatoes both pair nicely, especially since the tang of gorgonzola complements the honey mustard.
In short: simple prep, mostly-on-the-grill cooking, easy cleanup and a delicious, satisfying meal you could enjoy often.
Honey Mustard Grilled Chicken
Grilled Honey Mustard Chicken and Broccoli
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Ingredients
- 1 pound boneless chicken thighs
- ⅓ cup + 3 tablespoons Dijon mustard
- ¼ cup + 2 tablespoons honey
- 2 to 3 tablespoons olive oil
- kosher salt and pepper
- 4 cups broccoli florets
- garlic powder (optional)
- chives, for garnish
Instructions
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Place the chicken in a bowl or resealable plastic bag. Whisk together ⅓ cup Dijon, ¼ cup honey and 1 tablespoon olive oil. Pour the marinade over the chicken and marinate for at least 30 minutes or up to overnight in the refrigerator.
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When ready to grill, preheat the grill to high. Remove the chicken from the fridge about 20 minutes before grilling to take the chill off. In a small bowl, whisk together the remaining 3 tablespoons Dijon and 2 tablespoons honey to use for basting during the last few minutes of grilling (optional but delicious).
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Toss the broccoli florets with the remaining olive oil, a generous pinch of salt and pepper, and a sprinkle of garlic powder if desired. Spread the florets on a grill pan or on a foil tray in a single layer.
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Place the chicken on the grill and cook 5 to 6 minutes per side, or until a thermometer reads 165°F in the thickest part. During the final 2 to 3 minutes, brush the chicken with the honey-Dijon baste so it becomes glossy and saucy.
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While the chicken grills, place the broccoli on the other side of the grill (on the grill pan or foil). Close the lid and toss the broccoli every few minutes until it’s charred and golden to your liking, about 10 minutes.
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Remove the chicken and broccoli from the grill. Let the chicken rest 5 minutes, then slice and serve garnished with chopped chives.
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Summer perfection.