Introduction

There’s just something irresistible about a hot grill, sizzling chicken, and a bold, tangy glaze that hits every note of sweet, savory, and just a little smoky. That’s what you get with my Grilled Honey Mustard Chicken with Green Beans—a meal that feels fancy enough for guests, but simple enough to pull off any night of the week. This is the kind of dish that earns you compliments before the plates hit the table.

I’ve made Grilled Honey Mustard Chicken with Green Beans dozens of times, and every time I do, I’m reminded why it’s one of my staples. You start with juicy, marinated chicken that’s grilled until golden and caramelized with honey mustard sauce. Add crisp-tender green beans that roast right alongside for the perfect contrast, and suddenly dinner becomes something memorable. The flavor combination is just unbeatable—the sweet honey and tangy mustard balance out the smokiness from the grill beautifully.

Grilled Honey Mustard Chicken with Green Beans isn’t just about great taste—it’s about ease, flexibility, and nourishment. It’s high-protein, low-carb, meal-prep friendly, and a crowd-pleaser whether you’re grilling on your patio or cooking indoors. And if you’re like me and love meals that deliver big impact with minimal stress, this one’s for you. Let’s get those flames going and make something that hits every time.

Perfect For:

Weeknight dinners that feel special
Low-carb or high-protein meal plans
Backyard BBQs and summer entertaining
Make-ahead meal prep with bold flavor
Serving guests without fuss or cleanup

Why You’ll Love This Recipe:

Bold and Balanced Flavors: The honey mustard glaze brings both sweetness and tang.
One-Pan Simplicity: Chicken and green beans cook together, making cleanup minimal.
Healthy Yet Comforting: High in protein, low in carbs, and packed with nutrients.
Grill or Oven Friendly: Works perfectly whether you’re outside or staying in.
Customizable for Diets: Easily adaptable for gluten-free, dairy-free, or paleo diets.

Prep & Cook Time:

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~370 per serving

Ingredients:

4 boneless, skinless chicken breasts or thighs
1 lb green beans, trimmed
3 tbsp Dijon mustard
2 tbsp whole grain mustard
3 tbsp honey
2 tbsp olive oil (plus more for grilling)
2 cloves garlic, minced
1 tbsp apple cider vinegar or lemon juice
Salt and pepper, to taste

Ingredient Highlights:

Dijon and Whole Grain Mustard: Tangy and slightly spicy, they create a rich, complex flavor.
Honey: Brings natural sweetness and caramelizes beautifully on the grill.
Green Beans: Stay crisp-tender and soak up that honey mustard goodness.
Olive Oil and Garlic: Add depth and richness to the marinade.

Step-by-Step Instructions:

Make the marinade: In a bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, garlic, vinegar, salt, and pepper.
Marinate the chicken: Place chicken in a zip-top bag or shallow dish. Pour in half the marinade, seal, and refrigerate for 30 minutes (or up to 4 hours). Reserve the remaining half for basting.
Prep green beans: Toss green beans in a bit of olive oil, salt, and pepper. Set aside.
Grill the chicken: Preheat your grill to medium-high heat (around 400°F). Grill chicken 6–8 minutes per side, brushing with reserved marinade during the last few minutes. Internal temp should reach 165°F.
Grill green beans: Use a grill basket or foil tray. Grill beans 8–10 minutes, tossing occasionally, until slightly charred but still crisp.
Serve: Plate grilled chicken with a pile of green beans. Drizzle with any leftover sauce and garnish with herbs if desired.

Serving Suggestions:

Serve over a bed of quinoa, cauliflower rice, or mashed potatoes
- Let the savory-sweet honey mustard glaze soak into something hearty! Quinoa adds protein, cauliflower rice keeps it low-carb, and mashed potatoes give you that ultimate comfort-food vibe.
Top with crumbled feta or goat cheese for extra tang
- A handful of feta or soft goat cheese crumbles gives the dish a salty, creamy contrast that plays beautifully with the sweetness of the honey mustard.
Pair with grilled corn or roasted sweet potatoes
- These natural sides bring out the smoky and earthy notes in the chicken. Grilled corn adds texture and char, while roasted sweet potatoes offer caramelized depth.
Add to a fresh green salad with cherry tomatoes and cucumber
- Slice the chicken and toss it onto mixed greens for a light, protein-packed lunch. Drizzle any leftover sauce as a dressing—it’s too good to waste!
Use leftovers in wraps, sandwiches, or grain bowls
- Wrap it up with spinach and a smear of hummus, or serve in a bowl with brown rice, avocado, and pickled onions. It’s meal prep magic at its best.

Additional Tips:

Pound chicken breasts to even thickness for uniform cooking
Don’t skip the marinade—it’s where the magic happens
Grill with the lid closed for juicy, evenly cooked chicken
Let the chicken rest 5 minutes before slicing to keep it juicy
Double the marinade for use as a dipping sauce or glaze

Recipe Variations:

Spicy Honey Mustard – Want some heat? Stir a teaspoon of hot sauce, a pinch of red pepper flakes, or even a splash of sriracha into your marinade. It gives the sweet tangy glaze a fiery edge that balances beautifully with roasted veggies or proteins.
Sheet Pan Version – For a low-effort, high-reward weeknight dinner, toss everything—protein and vegetables—in the honey mustard marinade and spread it out on a baking sheet. Roast at 425°F for 20–25 minutes, flipping halfway through. Minimal cleanup, maximum flavor.
Vegan Option – Swap out the chicken for cubed tofu or sliced tempeh and use maple syrup instead of honey. The marinade still clings beautifully, and a quick roast or air fry makes the tofu golden and delicious.
Asian-Inspired – Give your dish a flavor twist by replacing the mustard with a spoonful of white miso paste and using soy sauce or tamari in place of vinegar or salt. Add a splash of sesame oil and a sprinkle of sesame seeds before serving.
Herb-Forward – For an earthy, aromatic spin, mix fresh or dried rosemary, thyme, or dill into the marinade. These herbs add complexity and depth, especially if you’re grilling or roasting your protein and veggies.

Storage & Freezing:

Refrigerator
Store leftover honey mustard chicken and green beans in separate airtight containers for best texture. The dish stays fresh for up to 4 days in the fridge, making it a great option for meal prep lunches or quick wraps the next day. If storing as a full meal, let everything cool to room temperature before sealing.

Freezer
While green beans don’t hold up well to freezing (they tend to lose their crispness), the cooked chicken freezes beautifully. Place cooled chicken pieces in a freezer-safe bag or container and store for up to 2 months. Be sure to label it with the date. When ready to eat, thaw overnight in the fridge before reheating.

Reheat
To maintain juicy texture and flavor, reheat the chicken in a skillet over medium heat, adding a splash of broth or water if it starts to dry out. Alternatively, warm it in a 350°F oven for about 10–12 minutes, covered loosely with foil.
For the green beans, sauté briefly in a nonstick skillet with a touch of water or olive oil—this helps revive their color and keeps them from becoming limp.

Equipment Needed:

Outdoor grill or grill pan
Tongs
Mixing bowls
Meat thermometer
Grill basket or foil tray

FAQs (From People Also Ask):

What is honey mustard chicken made of?
Honey mustard chicken combines chicken breasts or thighs with a marinade made of honey, Dijon mustard, whole grain mustard, garlic, and olive oil. It’s grilled or baked until caramelized and juicy.

Can you grill honey mustard chicken?
Absolutely! Grilling brings out the smoky-sweet flavor of the marinade and gives the chicken beautiful char marks. Just be sure to oil your grill grates and cook to 165°F internal temperature.

What to serve with honey mustard chicken?
Serve it with roasted or grilled vegetables like green beans, carrots, or zucchini. It also pairs well with rice, quinoa, or crusty bread.

Is honey mustard chicken healthy?
Yes! It’s high in protein, low in sugar (if using natural honey), and packed with flavor. Pairing it with veggies like green beans keeps it balanced and nutritious.

Can I make honey mustard chicken ahead of time?
Definitely. You can marinate the chicken up to 24 hours in advance and grill when ready. Leftovers keep well and reheat beautifully.

What vegetables go best with grilled chicken?
Green beans, bell peppers, zucchini, asparagus, and mushrooms all grill well and complement the tangy flavors of honey mustard chicken.

External Links:

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Grilled Honey Mustard Chicken with Green Beans

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Mark Anthony

This grilled honey mustard chicken with green beans is smoky, sweet, and tangy with a Dijon-honey glaze that caramelizes beautifully. Paired with crisp-tender green beans, it's an easy, high-protein dinner that feels special but cooks up fast. Great for meal prep, weeknight dinners, or summer BBQs!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings 4

Calories 370 kcal

Ingredients

4 boneless skinless chicken breasts or thighs
1 lb green beans trimmed
3 tbsp Dijon mustard
2 tbsp whole grain mustard
3 tbsp honey
2 tbsp olive oil plus more for grilling
2 cloves garlic minced
1 tbsp apple cider vinegar or lemon juice
Salt and pepper to taste

Instructions

Make the marinade: In a bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, garlic, vinegar, salt, and pepper.
Marinate the chicken: Place chicken in a zip-top bag or shallow dish. Pour in half the marinade, seal, and refrigerate for 30 minutes (or up to 4 hours). Reserve the remaining half for basting.
Prep green beans: Toss green beans in a bit of olive oil, salt, and pepper. Set aside.
Grill the chicken: Preheat your grill to medium-high heat (around 400°F). Grill chicken 6–8 minutes per side, brushing with reserved marinade during the last few minutes. Internal temp should reach 165°F.
Grill green beans: Use a grill basket or foil tray. Grill beans 8–10 minutes, tossing occasionally, until slightly charred but still crisp.
Serve: Plate grilled chicken with a pile of green beans. Drizzle with any leftover sauce and garnish with herbs if desired.

Notes

Grilled Honey Mustard Chicken with Green Beans – Helpful Tips

Cooking Tips & Techniques
Marinate the chicken for at least 30 minutes (or up to 8 hours) to let the honey mustard soak deep into the meat for bold, tangy flavor.
Use boneless thighs or breasts — both work beautifully when grilled, but thighs tend to stay juicier.
Grill chicken over medium heat and baste with extra marinade during cooking for a glossy, caramelized finish.
Blanch green beans briefly in boiling water, then toss them on the grill just before serving to get that lightly charred, smoky flavor.
Use a meat thermometer — chicken is perfectly cooked at 165°F (74°C) internal temperature.

Serving Suggestions
Serve over steamed rice, quinoa, or garlic mashed potatoes to soak up every bit of sauce.
Top with fresh parsley or thyme for a bright, herby finish.
Add grilled lemon slices or a squeeze of fresh lemon juice to balance the sweet and savory glaze.
Pairs well with a chilled glass of white wine or sparkling lemonade on a warm evening.

Make-Ahead & Storage
Make-Ahead: Marinate chicken and prep green beans in advance. Store in the fridge until ready to grill.
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze uncooked marinated chicken for up to 2 months. Thaw overnight in the fridge before grilling. Green beans are best fresh but can be pre-blanched and frozen.
Reheat: Reheat chicken and beans together in a covered skillet over medium-low heat or in the microwave with a splash of water to retain moisture.

Tasty Variations to Try
Spicy Honey Mustard: Add sriracha or chili flakes to the marinade for a kick of heat.
Sheet Pan Option: Roast chicken and green beans together in the oven for an easy weeknight meal.
Honey Mustard Chicken Bowls: Serve sliced chicken and green beans over brown rice or couscous with a drizzle of extra sauce.
Bacon-Wrapped Chicken: Wrap marinated chicken pieces in bacon before grilling for extra savory flavor.
Low-Carb Version: Serve with cauliflower rice or a fresh green salad instead of grains.

Keyword chicken green beans dinner, grilled chicken meal prep, grilled chicken with vegetables, grilled honey mustard chicken, healthy honey mustard chicken, honey mustard grilled chicken recipe, low carb grilled chicken recipe, summer grilling chicken recipe

Conclusion:

There’s a reason this Grilled Honey Mustard Chicken with Green Beans shows up on my table again and again. It hits all the marks: sweet, savory, smoky, easy to prep, and hard to mess up. Whether you’re grilling on the weekend, batch cooking for the week, or just need something foolproof and flavorful, this dish is a winner.

I love how the glaze clings to the chicken, the green beans get that slight char, and the whole meal feels complete without needing much else. It’s the kind of recipe that makes you feel like a grill master without breaking a sweat. And because it’s flexible, you can keep coming back to it with little tweaks and new pairings.

So fire up your grill, whip up that bold honey mustard marinade, and get cooking. Trust me—once you try this, it’s going to earn a regular spot in your recipe rotation. And when you plate up your masterpiece, be sure to include me in your post. I can’t wait to see how you make it your own.