When weeknights get busy (which, let’s be real, is every weeknight), I lean into recipes like this Grilled Honey Mustard Chicken with Asparagus. Easy to prep, full of flavor, and guaranteed to please the whole table. The chicken is juicy and tangy with just the right amount of sweetness, thanks to a quick marinade made from pantry staples like Dijon mustard, honey, and olive oil. And the best part? Everything gets cooked on the grill, which means less cleanup and more time to breathe before bedtime routines kick in.
Let’s also take a second to appreciate asparagus, the underrated hero of this dish. It grills beautifully, gets those perfect little charred edges, and adds a fresh, earthy balance to the sweet-and-savory chicken. I think asparagus is a slept-on veggie. It’s fast-cooking, nutrient-dense, and delicious with just a drizzle of olive oil and seasoned salt. That said, if you’ve got picky eaters or broccoli lovers in the house, this recipe works just as well with florets instead. Use what you’ve got! That’s why this is part of our easy meal series 😉
Whether you’re trying to simplify dinner this week or just looking for a new go-to grill recipe, this one is a win. Save it, pin it, and don’t forget to make extra, leftovers are incredible.
Ingredients:
Chicken
- 1 pound boneless chicken thighs
- ⅓ cup + 3 tablespoons dijon mustard
- ¼ cup + 2 tablespoons honey
- 2 to 3 tablespoon olive oil
- kosher salt and pepper to taste
Asaparagus
- 2 bunches
- Your favorite seasoning
Instructions:
1. Marinade the chicken. Place the chicken in a bowl or resealable plastic bag. Whisk together the ⅓ cup dijon, ¼ cup honey and 1 tablespoon olive oil. Pour it over the chicken and marinate for at least 30 minutes or even overnight. Stick it in the fridge, covered, to marinate.
*We like to double the marinade to have some to brush on while grilling and then drizzle on after it’s done
2. Extra sauce. When ready to grill, preheat the grill to high. Remove the chicken about 20 minutes before grilling to take the chill off. In a small bowl, whisk together another 2 tablespoons of honey and 3 tablespoons of dijon, for basting the chicken while grilling. This is optional but very delicious!
3. Prep the asparagus. Cut about 4 inches off of the asparagus and drizzle with the remaining olive oil. Sprinkle on a big pinch of your favorite seasoning. Toss well. Spread the stems on a grill pan in a (mostly) single layer. If you don’t have a grill pan, you can use aluminum foil. I do 2 or 3 layers of foil and foil up the edges to make a tray.
4. Grill the chicken. Place the chicken on the grill. Grill for 5 to 6 minutes per side, or until the temperature in the thickest part of the chicken registers at 165 degrees F. The last 2 to 3 minutes, brush the chicken with the honey mustard mixture.
5. Grill the asparagus. While the chicken is grilling, place the asparagus on the other side, whether on the grill pan or foil. Grill these both with the lid closed. Toss the asparagus every few minutes, until it’s charred enough for your liking. This usually takes around 7-10 minutes.
6. Remove the chicken and broccoli from the grill. Let the chicken rest for 5 minutes then serve!
| Nutrition | Amount per Serving (4 servings) |
| Calories | ~539kcal |
| Protein | ~29.5g |
| Fat | ~34.2g |
| Carbohydrates | ~32.8g |
*For a leaner protein, opt for chicken breast.
**Steaming is a great alternative to grilling if you want broccoli and a “fresher” taste
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