Grilled Honey Mustard Chicken with Green Beans brings that perfect balance of sweet and tangy flavors right to your backyard grill. This simple weeknight dinner combines juicy, caramelized chicken with crisp, buttery green beans for a meal that’s both satisfying and surprisingly quick.
I remember the first time I made this dish for a summer Sunday dinner at the farm. My grandchildren were running around the yard, and I needed something that wouldn’t keep me stuck in the kitchen all afternoon. The honey mustard glaze caught the light as it bubbled on the grill, creating these gorgeous golden streaks on the chicken. When I brought the platter to the table, everyone quieted down – that’s how you know you’ve made something special. The sweetness from the honey played beautifully against the sharp mustard, and those green beans? They disappeared faster than the chicken. Since then, this recipe has become my go-to when I want something impressive without all the fuss. Time to get your grill ready!
Why Grilled Honey Mustard Chicken with Green Beans Belongs in Your Recipe Box
This recipe has earned its place in my kitchen because it delivers restaurant-quality results without fancy techniques or hard-to-find ingredients. I’ve made this countless times for weeknight dinners and weekend gatherings alike, and it never disappoints.
The honey mustard combination creates a glaze that caramelizes beautifully on the grill, giving you that glossy, slightly sticky finish everyone loves. What makes this dish particularly special is how well the components work together – the smoky char on the chicken, the bright freshness of the green beans, and that sweet-tangy sauce tying everything together.
Here’s what makes this recipe work every time:
- Ready in 35 minutes – Perfect for busy evenings when you want something special without spending hours in the kitchen
- Uses simple pantry ingredients – Honey, mustard, and basic spices you likely already have on hand
- Delivers consistent results – The honey mustard glaze is forgiving and creates that perfect caramelization every time
- Easily adjustable – You can make the sauce tangier or sweeter based on your family’s preferences
- Great for meal prep – Stores beautifully and reheats well for next-day lunches
- Impressive presentation – The golden glaze and vibrant green beans look like you’ve been cooking all day
I’ve found that this recipe adapts well to different occasions. Serve it for a casual weeknight dinner with your family, or dress it up for guests by adding roasted potatoes and a crisp salad. Either way, you’ll get compliments.
What Goes Into This Grilled Honey Mustard Chicken with Green Beans
Chicken breasts form the protein base of this dish, and I always choose ones that are similar in size so they cook evenly on the grill. Pat them dry before you start – this simple step helps create that beautiful sear and prevents steaming.
Olive oil coats the chicken to prevent sticking and helps conduct heat for even cooking. I prefer extra virgin for its flavor, but any good-quality olive oil works perfectly fine.
Honey provides the sweetness that balances the mustard’s sharpness and creates that gorgeous caramelized glaze when it hits the heat. Wildflower or clover honey both work beautifully here.
Dijon mustard brings tangy depth and helps the glaze cling to the chicken as it grills. The smooth texture blends seamlessly with the honey, creating a sauce that brushes on easily.
Apple cider vinegar adds brightness and cuts through the richness of the honey, preventing the glaze from becoming too sweet. Just a tablespoon makes all the difference.
Garlic powder and onion powder layer in savory aromatics without the risk of fresh garlic burning on the grill. These dried seasonings distribute evenly throughout the marinade.
Fresh green beans provide a crisp, fresh contrast to the rich chicken. I always choose beans that snap cleanly when bent – that’s your sign they’re fresh and will cook up tender-crisp.
Butter turns simple boiled green beans into something special, adding richness and helping them absorb all that delicious flavor as they sauté in the skillet.
How to Make Grilled Honey Mustard Chicken with Green Beans
Step 1. Preheat your grill to medium-high heat, about 375°F to 400°F. I’ve learned that a properly preheated grill is the secret to those beautiful grill marks and prevents the chicken from sticking to the grates.
Step 2. While the grill heats, pat the chicken breasts completely dry with paper towels. This step might seem small, but it makes a real difference in getting that nice sear and helping the glaze adhere properly.
Step 3. Drizzle olive oil over both sides of the chicken breasts, coating them evenly. Betty’s tip: Use your hands to massage the oil in – it ensures every spot is covered.
Step 4. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until the mixture is completely smooth and well combined.
Step 5. Brush the honey mustard sauce generously over both sides of the chicken, but reserve about 2 tablespoons for later basting and serving. After years of making this, I always set aside clean sauce before it touches raw chicken.
Step 6. Place the chicken on the preheated grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F. I’ve found that flipping only once keeps more of that beautiful glaze intact.
Step 7. While the chicken grills, trim the ends off your green beans and rinse them under cold water. Bring a large pot of salted water to a rolling boil over high heat.
Step 8. Add the green beans to the boiling water and cook for 4 to 5 minutes, just until tender but still crisp. Betty always says green beans should have a little snap left in them.
Step 9. Drain the beans in a colander, then immediately transfer them to a hot skillet with melted butter. Toss them for 2 to 3 minutes until they’re glossy and slightly browned.
Step 10. Remove the Grilled Honey Mustard Chicken with Green Beans from the grill and let it rest for 3 to 4 minutes before slicing. The key I discovered is that resting allows the juices to redistribute, keeping every bite moist and flavorful.
Keeping This Grilled Honey Mustard Chicken Fresh
I typically store the chicken and green beans in separate airtight containers in the refrigerator, where they’ll stay fresh for 3 to 4 days. Keeping them separate prevents the green beans from getting soggy and maintains the chicken’s texture. When I’m planning to use leftovers for lunches, I portion everything into individual containers right after dinner – it makes grabbing a quick meal so much easier.
For longer storage, this chicken freezes beautifully for up to 3 months. Betty’s freezing method works well because she wraps each chicken breast individually in plastic wrap, then places them all in a freezer-safe container or bag. This way, you can thaw just what you need. I don’t recommend freezing the green beans, though – they tend to get mushy when thawed. The chicken defrosts best overnight in the refrigerator.
For the best texture, I reheat the chicken gently in a 350°F oven for 10 to 15 minutes, covering it loosely with foil to prevent drying out. You can also reheat it in a skillet over medium heat with a splash of water or chicken broth. Through trial and error, I learned that drizzling a bit of extra honey mustard sauce over the chicken as it reheats brings back that fresh-from-the-grill flavor. The green beans reheat quickly in a skillet with a small pat of butter – just 2 to 3 minutes gets them warm and delicious again.
Perfect Partners for Grilled Honey Mustard Chicken with Green Beans
- Roasted garlic potatoes – The crispy, golden edges and creamy centers pair beautifully with the sweet-tangy glaze, and the mild garlic flavor doesn’t compete with the honey mustard.
- Simple arugula salad with lemon dressing – The peppery bite of arugula and bright citrus cut through the richness of the chicken, adding a refreshing contrast that lightens the whole meal.
- Herb-roasted carrots – Their natural sweetness echoes the honey in the glaze while adding a different texture and beautiful color to your plate.
- Fluffy white rice or quinoa – These mild grains soak up any extra honey mustard sauce on the plate, and they’re perfect for making the meal more filling without overwhelming the main flavors.
- Crusty artisan bread – My family loves using it to mop up every last bit of that delicious glaze. Warm it slightly and brush with garlic butter for an extra special touch.
- Corn on the cob with herb butter – This classic summer side brings a touch of sweetness and that satisfying crunch that complements the tender chicken perfectly.
- Sweet potato bowls – The natural sweetness of roasted sweet potatoes creates a wonderful harmony with the honey mustard glaze while adding healthy complex carbs to round out your meal.
FAQs
Absolutely! I recommend bone-in, skin-on thighs for the most flavor and moisture. They’ll need about 8 to 10 minutes per side on the grill, and the skin gets wonderfully crispy under that honey mustard glaze.
Yellow mustard works in a pinch, though the flavor will be slightly less complex. To prevent this issue, add an extra teaspoon of apple cider vinegar to boost the tanginess.
Many home cooks find success with baking at 400°F for 20 to 25 minutes. Place the chicken on a foil-lined baking sheet and broil for the last 2 minutes to caramelize the glaze – just watch it closely so it doesn’t burn.
Grilled Honey Mustard Chicken with Green Beans
Ingredients
Equipment
Method
- Preheat your grill to medium-high heat, about 375°F to 400°F. Make sure the grates are clean and lightly oiled to prevent sticking.
- While the grill is heating up, pat the chicken breasts dry with paper towels to ensure a nice sear when grilling.
- Drizzle the olive oil over both sides of the chicken breasts, making sure they are evenly coated.
- In a small bowl, combine the honey, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Stir the mixture well until everything is fully blended into a smooth sauce.
- Brush both sides of the chicken breasts with the honey mustard mixture, reserving a small amount of the sauce for later basting and serving.
- Place the chicken breasts on the preheated grill and cook for about 6 to 7 minutes on each side, or until the internal temperature reaches 165°F. Be sure to flip the chicken carefully to avoid losing the marinade.
- While the chicken is grilling, trim the ends of the green beans and rinse them under cold water to remove any dirt or debris.
- Bring a large pot of salted water to a boil on the stove over high heat.
- Once the water is boiling, add the green beans and cook them for about 4 to 5 minutes, just until they are tender but still crisp.
- After the green beans are done, drain them in a colander and set them aside.
- Heat a large skillet over medium heat on the stove and melt the butter in it. Once the butter is melted, add the green beans to the skillet and toss them around for 2 to 3 minutes, allowing them to absorb the butter and develop a bit of flavor.
- Remove the chicken breasts from the grill and let them rest for a couple of minutes before serving. This helps the juices redistribute and keeps the chicken moist.
- Serve the grilled chicken breasts alongside the buttery green beans, and drizzle any remaining honey mustard sauce over the chicken for extra flavor.
