Grilled Honey Mustard Chicken with Green Beans Recipe

There’s something timeless about the pairing of grilled chicken and fresh vegetables. It’s the kind of meal that balances comfort with health, indulgence with freshness, and flavor with ease. Among the many possible variations of this classic duo, Grilled Honey Mustard Chicken with Green Beans stands out for its elegant simplicity and universally appealing flavor profile. Sweet, tangy, savory, and perfectly charred—this dish checks every box for a satisfying, wholesome meal that can be made on a weeknight but impressive enough to serve at a casual summer gathering.

At the heart of the recipe is the honey mustard marinade—a blend of natural sweetness, bright acidity, and just enough heat to elevate the grilled chicken without overpowering it. Honey mustard is one of those rare condiments that transcends trends and culinary boundaries. Whether used as a dipping sauce, glaze, or salad dressing, its appeal lies in its balance. In this dish, it’s transformed from a simple sauce into a powerful marinade that infuses the chicken with layers of flavor while also serving as a glossy finish after grilling. It caramelizes beautifully over open flame, creating a golden-brown crust that’s both savory and slightly sweet with every bite.

Supporting the main event is a crisp, vibrant side of green beans—either grilled alongside the chicken or lightly sautéed or steamed. Green beans offer more than just color contrast; they bring a fresh snap, a subtle earthy sweetness, and a burst of nutrients. In many ways, they’re the ideal companion to the richness of honey mustard chicken. Dressed with lemon, garlic, or a touch of butter, they serve as a palate-cleansing balance that completes the meal in both flavor and presentation.

The beauty of this dish lies in its flexibility. It’s easy enough for beginner cooks, but still rewarding for those with experience. It’s customizable to dietary needs, budget-friendly, and doesn’t rely on hard-to-find ingredients. All it asks for is fresh chicken, pantry staples like mustard and honey, and crisp green beans—ingredients that are accessible all year round.

More importantly, it’s the kind of meal that tells a story at the table. Perhaps it’s a family favorite passed down with slight tweaks over time. Maybe it’s a go-to weeknight dinner that’s easy to prepare but never feels repetitive. Or it could be the dish you bring out for guests when you want to serve something impressive but stress-free. No matter the setting, Grilled Honey Mustard Chicken with Green Beans invites connection—through shared meals, vibrant flavors, and the experience of cooking something from scratch.

In the pages that follow, this guide will walk you through every step of creating the perfect honey mustard chicken—from crafting the ideal marinade and choosing the right cut of meat, to mastering grill technique and preparing perfectly cooked green beans. You’ll learn how to prep, marinate, grill, garnish, and serve with confidence. We’ll explore side dish pairings, wine suggestions, meal prep tips, dietary adjustments, and even storage and reheating advice.

We’ll also explore the deeper story behind honey mustard—how it emerged from centuries-old mustard traditions and became a beloved American staple—and look at the nutritional value of pairing lean proteins like chicken with fiber-rich green vegetables like green beans. This isn’t just a recipe; it’s a deep-dive into how a simple, well-executed meal can nourish both body and soul.

Whether you’re cooking for one, feeding a family, or preparing a dish for the grill at a backyard party, Grilled Honey Mustard Chicken with Green Beans offers a winning combination of flavor, nutrition, and ease. It’s a dish that earns a spot in your regular rotation, not just because it’s healthy or simple—but because it’s irresistibly good.

Let’s begin by exploring the essential components—starting with the ingredients that make this dish shine.

Instructions: How to Make Grilled Honey Mustard Chicken with Green Beans

Step 1: Gather Your Ingredients

Start by collecting all your ingredients. Freshness and quality matter in a dish this simple.

For the Chicken and Marinade:

• 4 boneless, skinless chicken breasts or thighs (about 1.5–2 lbs total)

• 1/3 cup Dijon mustard

• 2 tbsp whole grain mustard (for texture and added depth)

• 1/4 cup honey (use raw, local honey if possible)

• 2 tbsp apple cider vinegar or fresh lemon juice

• 2 tbsp olive oil

• 2 garlic cloves, minced

• 1 tsp smoked paprika (optional, for depth)

• 1/2 tsp kosher salt (adjust to taste)

• 1/2 tsp freshly ground black pepper

• Optional: pinch of cayenne pepper or chili flakes (for heat)

For the Green Beans:

• 12 oz (about 340g) fresh green beans, trimmed

• 1 tbsp olive oil or butter

• 1 garlic clove, minced (optional)

• Salt and pepper, to taste

• Optional: lemon zest or juice, for a bright finish

• Optional: 1/4 cup sliced almonds or toasted pine nuts for garnish

Step 2: Prepare the Honey Mustard Marinade

The marinade serves a dual purpose—flavoring the chicken before cooking and becoming a basting sauce during grilling.

1. In a Medium Bowl: Combine Dijon mustard, whole grain mustard, honey, vinegar or lemon juice, olive oil, minced garlic, paprika, salt, and pepper. Whisk until smooth and well emulsified.

2. Taste Test: The marinade should be tangy-sweet with a mustard-forward flavor and a subtle garlicky finish. Adjust honey or vinegar to balance sweetness and acidity.

3. Reserve a Portion: Set aside 3 tablespoons of the marinade in a small bowl and refrigerate. This will be used later for basting or serving as a sauce.

Step 3: Marinate the Chicken

Proper marination infuses the chicken with flavor and helps it stay moist on the grill.

1. Prep the Chicken: Pat the chicken dry with paper towels. If breasts are thick, pound them gently to even thickness (about 3/4 to 1 inch) using a meat mallet or rolling pin.

2. Marinate: Place the chicken in a large zip-top bag, bowl, or shallow dish. Pour the remaining marinade over it, coating evenly.

3. Refrigerate: Cover and marinate in the refrigerator for at least 1 hour, ideally 4 hours. For the deepest flavor, marinate overnight.

4. Turn Occasionally: If possible, turn the chicken once or twice during marinating for even coverage.

Note: Do not use reserved marinade for basting or dipping unless it was separated before the raw chicken was added.

Step 4: Prepare the Green Beans

Green beans should be prepped while the chicken is marinating. They can be cooked ahead or grilled at the same time as the chicken.

1. Trim the Ends: Snap or cut off the stem ends of the green beans.

2. Parboil (Optional): For softer beans, bring a pot of salted water to a boil. Blanch green beans for 2–3 minutes, then transfer to an ice water bath. This keeps them green and crisp-tender.

3. Season: Toss green beans with olive oil or melted butter, salt, pepper, and garlic (if using). For extra zing, add a touch of lemon juice or zest just before serving.

4. Grill Prep (If Grilling): Place beans in a grill basket or thread them onto skewers so they don’t fall through the grates. Alternatively, wrap them in foil with oil and seasonings for a grilled packet.

Step 5: Preheat the Grill

Whether you’re using gas, charcoal, or an indoor grill pan, preheat is key.

• Gas Grill: Preheat on medium-high heat (400–425°F) for 10–15 minutes with the lid closed.

• Charcoal Grill: Light the charcoal and wait until it’s covered with white ash. Spread for even heat, leaving a cooler zone for indirect cooking.

• Indoor Grill Pan: Preheat over medium-high until hot enough that water droplets sizzle immediately.

Pro Tip: Clean grill grates before use and lightly oil them to prevent sticking.

Step 6: Grill the Chicken

Time to build flavor and create a caramelized crust with the honey mustard glaze.

1. Remove from Marinade: Take chicken out of the fridge 15–20 minutes before grilling. Discard used marinade.

2. Place on Grill: Lay the chicken over direct heat. Grill 5–7 minutes per side with the lid closed, depending on thickness.

3. Flip Once: Turn only once for best grill marks and texture. If chicken sticks, give it another minute—releasing easily means it’s ready to flip.

4. Check Temperature: Use a digital thermometer. Chicken is done at an internal temperature of 165°F (74°C).

5. Baste During Final Minute: In the last 1–2 minutes of cooking, brush the chicken with the reserved honey mustard marinade or sauce. Let it caramelize but avoid burning the sugars.

Optional: Move the chicken to the cooler part of the grill after initial searing to finish gently without drying out.

Step 7: Grill or Cook the Green Beans

Green beans can cook quickly, so monitor them closely.

If Grilling:

1. Place on Grill Basket or Skewers: Set over medium heat.

2. Cook 5–8 Minutes: Toss or rotate halfway through. Beans should be tender with light char spots.

If Using Foil Packet:

1. Wrap in Foil: Add beans, oil, garlic, and seasoning.

2. Cook for 8–12 Minutes: Place directly on grill, flipping once. Unwrap and check doneness.

If Sautéing Instead:

1. Use a Skillet: Heat 1 tbsp olive oil or butter over medium heat.

2. Cook Beans: Add green beans, garlic, salt, and pepper. Sauté for 5–6 minutes until tender-crisp. Finish with lemon juice or zest if desired.

Step 8: Rest the Chicken

Resting ensures the juices redistribute for a moist bite.

1. Remove Chicken from Grill: Transfer to a cutting board or platter.

2. Tent with Foil: Let rest for 5–10 minutes before slicing.

3. Slice (Optional): Cut into strips for easier serving or to top salads and bowls.

Step 9: Plate and Serve

Time to bring it all together.

1. Arrange Chicken and Beans: Place a generous portion of green beans next to or under sliced grilled chicken.

2. Drizzle or Dip: Serve with extra honey mustard sauce on the side or drizzle lightly over the top.

3. Garnish (Optional): Add chopped parsley, toasted almonds, or lemon wedges for extra freshness and contrast.

Serving Suggestion: Add a starch if desired—think roasted potatoes, couscous, quinoa, or garlic bread for a full meal.