Description
This Grilled Honey Mustard Chicken and Broccoli recipe features tender, marinated chicken breasts glazed with a flavorful honey mustard sauce, paired with charred, crisp-tender broccoli. A healthy, gluten-free, and dairy-free meal perfect for summer grilling or an easy weeknight dinner.
Ingredients
Scale
Chicken and Broccoli
- 1½ pounds boneless, skinless chicken breasts
- 3 cups broccoli florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional for garnish)
Honey Mustard Marinade
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 tablespoon whole grain mustard (optional)
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Honey Mustard Marinade: In a small bowl, whisk together Dijon mustard, honey, whole grain mustard (if using), apple cider vinegar, olive oil, minced garlic, paprika, salt, and black pepper until well combined.
- Marinate the Chicken: Reserve 2 tablespoons of the marinade for brushing later. Place the chicken breasts in a zip-top bag or shallow dish, pour in the remaining marinade, ensuring the chicken is fully coated. Seal and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Preheat the Grill: Heat the grill to medium-high temperature, preparing for cooking both chicken and broccoli simultaneously.
- Prepare the Broccoli: Toss broccoli florets with olive oil, salt, and black pepper until evenly coated.
- Grill the Chicken: Place the marinated chicken breasts on the grill and cook for 5–6 minutes per side or until the internal temperature reaches 165°F. During the last minute of grilling, brush the chicken with the reserved marinade to enhance flavor and glaze.
- Grill the Broccoli: Place broccoli in a grill basket or on foil and grill for 8–10 minutes, turning occasionally until crisp-tender and slightly charred.
- Rest and Serve: Remove chicken and broccoli from the grill. Let the chicken rest for 5 minutes before slicing. Serve the sliced chicken alongside the grilled broccoli and garnish with chopped fresh parsley if desired.
Notes
- For juicier meat, substitute boneless chicken thighs for the breasts.
- Serve with rice, quinoa, or couscous to make it a complete meal.
- If grilling is not an option, bake the marinated chicken at 400°F for 25–30 minutes and roast the broccoli alongside for an easy oven method.
