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Grilled Honey Mustard Chicken with Green Beans

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Calories: 370
Ingredients Method Notes

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

Method
 

  1. Make the marinade: In a bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, garlic, vinegar, salt, and pepper.
  2. 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.
  3. Prep green beans: Toss green beans in a bit of olive oil, salt, and pepper. Set aside.
  4. 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.
  5. Grill green beans: Use a grill basket or foil tray. Grill beans 8–10 minutes, tossing occasionally, until slightly charred but still crisp.
  6. 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.