Chicken thighs dripping with a golden honey mustard grilled chicken glaze, charred at the edges, sticky-sweet and tangy all at once. The broccoli gets crispy in all the right places, with little burnt tips that taste better than anything you’d steam on the stove. I made this the first time on a humid June evening when I was too tired to think, and it’s been my go-to ever since.
It’s the kind of dinner that makes you look like you tried hard when really, you just mixed a few things in a bowl and let the grill do the work kind of like my (Easy Vegetable Beef Soup Recipe | Hearty & Comforting) or (Easy Zucchini Noodles Recipe | Ready in 25 Minutes) when I need something fast but good.
Your kitchen will smell like a backyard cookout, even if you’re just standing at the stove.
Why You’ll Love This Honey Mustard Grilled Chicken
This Honey Mustard Grilled Chicken is ridiculously easy. You marinate the chicken (even just 30 minutes works), fire up the grill, and dinner’s done in under an hour. The Honey Mustard Grilled Chicken does all the heavy lifting it’s tangy, sweet, and creates this gorgeous glaze as it cooks. Chicken thighs stay tender and juicy, way more forgiving than breasts. The broccoli gets those crispy charred bits that taste like they came from a fancy restaurant. Plus, it’s a Honey Mustard Grilled Chicken that doesn’t feel like you’re eating diet food. Kids love the sweet glaze, and grown-ups love how fast it comes together on a weeknight.
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Honey Mustard Grilled Chicken Ingredient
Grab your ingredients and let’s get this Honey Mustard Grilled Chicken it’s a short list, and you probably have most of it already.
See recipe card below this post for ingredient quantities
Boneless chicken thighs: These stay juicy and tender on the grill, way more forgiving than breasts. Dark meat soaks up the marinade beautifully.
Dijon mustard: Provides the tangy, sharp base for the marinade and glaze. It’s not too spicy, just bold and flavorful.
Honey: Balances the mustard with natural sweetness and helps create that caramelized golden crust when grilling.
Olive oil: Helps the marinade coat the chicken evenly and keeps everything moist while grilling.
Kosher salt and pepper: Season everything and bring out the flavors in the marinade and veggies.
Broccoli florets: Grill up crispy and charred with a smoky flavor that’s way better than steamed. Keep them bite-sized for even cooking.
Garlic powder: Adds a savory depth to the broccoli without overpowering the sweetness of the glaze.
Chives: A fresh, mild garnish that adds color and a hint of oniony brightness.
How to Make Grilled Honey Mustard Chicken
This Honey Mustard Grilled Chicken comes together quickly once you’ve got your marinade ready, and the results are seriously impressive.
Marinate the chicken: Place your chicken thighs in a bowl or resealable bag. Whisk together ⅓ cup Dijon mustard, ¼ cup honey, and 1 tablespoon olive oil until smooth. Pour it over the chicken, making sure every piece is coated. Cover and let it sit in the fridge for at least 30 minutes, or up to overnight if you’re planning ahead.
Preheat the grill: When you’re ready to cook, heat your grill to high. Take the chicken out of the fridge about 20 minutes before grilling so it’s not ice-cold when it hits the heat.
Prepare basting sauce: In a small bowl, whisk together the remaining 2 tablespoons honey and 3 tablespoons Honey Mustard Grilled Chicken. This optional step adds an extra layer of glaze and keeps things glossy.
Prepare the broccoli: Toss your broccoli florets in a bowl with the remaining olive oil, a generous sprinkle of salt, pepper, and garlic powder. Make sure every piece gets coated.
Set up broccoli for grilling: Spread the broccoli in a single layer on a grill pan. If you don’t have one, fold up the edges of 2 to 3 layers of aluminum foil to make a little tray. This keeps the smaller pieces from falling through the grates.
Grill the chicken: Place the chicken directly on the grill grates. Let it cook for 5 to 6 minutes per side without moving it too much you want those grill marks. Check that the internal temperature hits 165°F in the thickest part. During the last 2 to 3 minutes, brush on your basting sauce if you made it.
Grill the broccoli: While the chicken cooks, place your broccoli tray on the other side of the grill. Close the lid and let it cook, tossing every few minutes with tongs. It should be charred and golden in about 10 minutes.
Rest and serve: Pull everything off the grill. Let the chicken rest for 5 minutes so the juices settle back in. Garnish with chives and serve everything hot.
Substitutions and Variations
This Honey Mustard Grilled Chicken is flexible, so feel free to make it work with what you have.
Swap chicken breasts for thighs if that’s your preference, but watch them closely-they cook faster and can dry out. Add a minute or two to the marinating time for extra moisture. You can use regular yellow mustard instead of Dijon for a milder, slightly sweeter flavor. Maple syrup works in place of honey if you want a deeper, more earthy sweetness. If you don’t have a grill, bake everything at 425°F for 20 to 25 minutes, broiling for the last few minutes to get some char. Swap broccoli for asparagus, zucchini, or bell peppers they all grill beautifully with the same seasoning.
Equipment ForHoney Mustard Grilled Chicken
Having the right tools makes grilling this marinated grilled chicken so much easier.
A grill is essential here, whether it’s gas or charcoal. A grill pan or aluminum foil keeps your broccoli from falling through the grates. Use mixing bowls for marinating and tossing the veggies. A whisk helps blend the honey and mustard into a smooth marinade. Tongs are your best friend for flipping chicken and tossing broccoli without burning your hands. A meat thermometer takes the guesswork out-165°F is the magic number for perfectly cooked chicken.
How to Store and Reheat
Leftovers keep well, and this honey mustard grilled chicken tastes great the next day.
Store the chicken and broccoli in separate airtight containers in the fridge for up to 4 days. Reheat the chicken in a skillet over medium heat for a few minutes on each side, or microwave it in 30-second bursts until warmed through. The broccoli can be reheated the same way, though it won’t be quite as crispy. For longer storage, freeze the cooked chicken in a freezer-safe bag for up to 3 months. Thaw it overnight in the fridge before reheating. The broccoli doesn’t freeze as well, so I’d recommend making it fresh.
Expert Tips
A few small tricks make this Honey Mustard Grilled Chicken mustard sauce turn out perfect every time.
Don’t skip the marinating step even 30 minutes makes a huge difference in flavor and tenderness. Let the chicken come to room temperature before grilling so it cooks evenly and doesn’t dry out on the outside while staying raw inside. Resist the urge to flip the chicken too early. Let it sit for the full 5 to 6 minutes to develop those caramelized grill marks. Use a meat thermometer to avoid overcooking. Chicken thighs are forgiving, but going past 165°F can make them dry. Save a little extra marinade before adding the raw chicken if you want to drizzle some fresh sauce over the finished dish.
FAQ
How do you grill chicken with honey and mustard?
Whisk together Honey Mustard Grilled Chicken and olive oil to make a marinade. Coat your chicken and let it sit for at least 30 minutes. Grill over high heat for 5 to 6 minutes per side, brushing with extra glaze during the last few minutes. Make sure the internal temperature reaches 165°F. The honey caramelizes beautifully and creates a sweet, tangy crust. Pro tip: let the chicken rest for a few minutes before slicing to keep it juicy.
How to cook honey and mustard chicken?
You can grill it, bake it at 425°F for 20 to 25 minutes, or even pan-sear it in a hot skillet. The key is the marinade honey and Honey Mustard Grilled Chicken mixed with a little olive oil. Coat the chicken, let it marinate, and cook until it hits 165°F internally. The honey creates a glaze that caramelizes during cooking, giving you that golden, sticky finish. My family loves it grilled because of the smoky flavor, but baking works great on busy nights.
How long should I marinate meat in honey mustard?
At least 30 minutes is enough to get good flavor, but overnight is even better. The mustard and honey penetrate the chicken and make it tender and flavorful. I usually marinate mine in the morning before work, then grill it for dinner. If you’re short on time, even 20 minutes helps, but the longer you wait, the more the flavors develop. Just don’t go past 24 hours or the acid in the mustard can start breaking down the texture too much.
Why put mustard on chicken before grilling?
Honey Mustard Grilled Chicken acts as a flavor base and helps other seasonings stick to the meat. It adds tanginess without being overpowering, and the natural acids help tenderize the chicken slightly. When you grill it, the mustard caramelizes and creates a beautiful golden crust. It’s also a great way to keep the chicken moist during cooking. I started doing this after my mom suggested it, and now I can’t imagine grilling chicken any other way.
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Pairing
These are my favorite dishes to serve with Honey Mustard Grilled Chicken
Honey Mustard Grilled Chicken
Sweet, tangy Honey Mustard Grilled Chicken paired with smoky broccoli makes this an easy dinner that feels special without the effort.
Ingredients
Method
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Place the chicken thighs into a bowl or sealable bag, then whisk together half of the Dijon mustard, half of the honey, and 1 tablespoon of olive oil before pouring it over the chicken and coating well.
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Cover and refrigerate the chicken for at least 30 minutes or up to overnight to allow the flavors to soak in.
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Preheat the grill to high heat and remove the chicken from the refrigerator about 20 minutes before cooking to take off the chill.
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In a small bowl, whisk the remaining Dijon mustard and honey together to create a brushing sauce for the grill, if desired.
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Add the broccoli florets to a bowl, drizzle with the remaining olive oil, and season generously with salt, pepper, and garlic powder, tossing until evenly coated.
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Spread the broccoli onto a grill pan or foil tray in a mostly single layer to ensure even charring.
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Place the chicken directly onto the grill grates and cook for 5 to 6 minutes per side, brushing with the honey mustard mixture during the final minutes, until the internal temperature reaches 165°F.
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While the chicken cooks, place the broccoli on the grill alongside it, close the lid, and toss every few minutes until tender with charred edges, about 10 minutes total.
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Transfer the chicken and broccoli off the grill and allow the chicken to rest for 5 minutes before serving.
Nutrition
Notes
This recipe shines when the grill marks get dark and the honey caramelizes just enough. Letting the chicken rest keeps it juicy and perfect for slicing or serving whole.
