If Grilled Honey Mustard Chicken with Green Beans sounds like the kind of dinner that should require fancy skills and a spotless kitchen… hi, welcome, same. But this one is the opposite: it’s sweet, tangy, a little smoky, and honestly feels like you’ve got your life together—even if you’re currently answering emails with one hand and searching for someone’s missing shoe with the other.
This recipe is a total lifesaver for busy weeknights because the marinade does all the heavy lifting. You toss it together in minutes, let the chicken soak up that honey-mustard magic, and then grill everything up fast. Bonus: the green beans get coated in the leftover sauce like they’re the favorite child (and today… they kind of are).
Table of Contents
Why You’ll Love This Grilled Honey Mustard Chicken with Green Beans
- Big flavor, tiny effort. The marinade is basically a 60-second mix-and-pour situation.
- Sweet + tangy = picky-eater friendly. Honey smooths out the mustard bite, so it’s bold but not “whoa.”
- It’s a full meal. Protein + veg, done and done.
- Flexible cooking options. Grill it, skillet it, bake it—your life, your rules.
- That sauce though. You’ll want extra for dipping (and I support this decision fully).
Ingredients You’ll Need
For the honey mustard sauce/marinade
- ¼ cup (85 g) honey
- 3 tablespoons whole-grain mustard
- 3 tablespoons smooth Dijon mustard
- Salt and pepper, to taste
For the rest of the dish
- 1 to 1 ½ pounds (about 1134 g) chicken thighs and drumsticks combo
- ¾ pound (340 g) green beans
How to Make Grilled Honey Mustard Chicken with Green Beans
1) Mix the marinade
In a small bowl, stir together:
- honey
- whole-grain mustard
- Dijon mustard
- salt and pepper
Give it a quick taste (careful—mustard is bold). Adjust salt/pepper if you want.
2) Marinate the chicken
Add the chicken to a large resealable plastic bag. Pour in the marinade. Seal it, then massage the bag so every piece gets coated.
Pop it into the fridge for at least 4 hours (longer is totally fine). This is the “future you” gift. Future you deserves nice things.
3) Cook the chicken
When you’re ready to cook:
Grill method (best smoky flavor):
- Preheat your outdoor grill on high.
- Grill the chicken until it’s thoroughly cooked through, turning as needed.
No grill? No problem.
- Skillet: Cook over medium heat until browned and cooked through.
- Oven: Bake until cooked through (great for hands-off cooking).
(Tip: Chicken thighs and drumsticks are forgiving, but they do take longer than breasts—so give them time.)
4) Coat the green beans
After you remove the chicken from the bag, toss the green beans into the same bag and shake them around to coat with that leftover sauce.
Yes, we are using every drop. This is a no-waste, maximum-flavor household.
5) Cook the green beans
- On the grill: Use a vegetable grate/basket so they don’t fall into the fire like tiny green sacrifices.
- In a skillet: Cook until crisp-tender and glossy with sauce.
6) Serve (and consider extra sauce)
Serve the chicken and green beans together. And if you’re feeling it, mix up extra sauce for topping and dipping. We did—and let’s just say it didn’t survive the meal.
My Best Tips (So It Turns Out Perfect)
- Don’t rush the marinade time. Four hours makes a big difference. Overnight? Even better.
- Watch the heat. Honey can caramelize quickly. If you notice the outside browning fast, move chicken to a cooler part of the grill to finish cooking gently.
- Trim the green beans if needed. Snip the ends and you’ll feel like a responsible adult (even if your laundry pile says otherwise).
- Sauce too thick? Don’t worry—it’s just extra comfort waiting to happen. Add a tiny splash of water and stir to loosen it up if you want a more “drizzly” sauce.
- Make it a meal prep hero. Grill extra chicken and toss leftovers into salads, wraps, or rice bowls for the next day.
A Little Story From My Kitchen
This dish became my go-to during one of those weeks where everything felt like a to-do list with legs. I needed dinner to be easy, but I also wanted it to taste like I tried. You know the vibe: you’re exhausted, but you still want a meal that feels warm and real.
The honey mustard marinade saved me. I threw everything in a bag, let the fridge do its thing, and later the grill handled the rest. The smell alone? Like a cozy hug with a tangy little wink.
FAQs About Grilled Honey Mustard Chicken with Green Beans
Can I use chicken breasts instead of thighs and drumsticks?
Yes! Just know breasts cook faster and can dry out more easily. Keep an eye on them and pull them as soon as they’re cooked through.
How long can I marinate the chicken?
At least 4 hours, and you can go longer if needed. Overnight is great for flavor.
Can I cook the green beans another way?
Absolutely. If grilling feels like too much, sauté them in a skillet until crisp-tender. They’ll still soak up that honey mustard goodness.
How do I store leftovers?
Store chicken and green beans in an airtight container in the fridge. They reheat well, and the flavors get even cozier the next day.
Can I make extra honey mustard sauce for dipping?
Please do. It’s one of those “why didn’t I double it?” situations.
Dinner That Feels Like a Win
If you’re craving something simple but satisfying, Grilled Honey Mustard Chicken with Green Beans is the kind of meal that checks all the boxes: easy prep, bold flavor, and minimal cleanup (bless). It’s sweet, tangy, and the green beans get to ride shotgun in that delicious sauce—so everyone at the table feels included.
Next time you need a dinner that tastes like effort without actually requiring effort, make Grilled Honey Mustard Chicken with Green Beans and let your grill (or skillet, or oven) do the work. You’ve got enough going on already.
More Easy Dinners to Try Next (and One Sweet Treat)
- If you loved the sweet-and-tangy vibe, you’ll probably be obsessed with No-Fuss Slow Cooker Honey Garlic Chicken for busy weeknights—it’s the same “set it up and let dinner happen” energy.
- Want to keep the grill party going? Add these BBQ Pineapple Chicken Kabobs that taste like summer on a stick to your next cookout lineup.
- Need a quick, fresh side that won’t steal your time (or your sanity)? Pair this meal with Watermelon Cucumber Feta Salad that’s crisp, cool, and crazy refreshing—it’s basically hot-weather happiness in a bowl.
- And if you’re the kind of person who likes to end dinner with a little “I deserve this,” don’t miss Carrot Cake Bars that feel like a bakery treat at home.
If you made Grilled Honey Mustard Chicken with Green Beans, I’d love to hear how it went—leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ so other readers know it’s a keeper!
Grilled Honey Mustard Chicken with Green Beans
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Grilled Honey Mustard Chicken with Green Beans is a sweet, tangy, and easy weeknight dinner featuring juicy grilled chicken thighs coated in a sticky honey Dijon glaze and served with tender green beans.
Ingredients
For the Sauce/Marinade
- ¼ cup (85 g) honey
- 3 tablespoons whole-grain mustard
- 3 tablespoons smooth Dijon mustard
- Salt and pepper, to taste
For the Dish
- 1 to 1 ½ pounds chicken thighs and drumsticks
- ¾ pound (340 g) green beans, trimmed
Instructions
- In a small bowl, mix together honey, whole-grain mustard, Dijon mustard, salt, and pepper.
- Place chicken in a large resealable plastic bag. Pour marinade over chicken. Seal and massage to coat evenly.
- Refrigerate for at least 4 hours, or overnight for best flavor.
- Preheat grill to high heat. Remove chicken from marinade and grill until fully cooked, turning occasionally.
- After removing chicken from the bag, add green beans to the remaining marinade and toss to coat.
- Grill green beans in a vegetable basket or sauté in a skillet until tender-crisp.
- Serve chicken and green beans together. Optional: prepare extra sauce for dipping or drizzling.
Notes
- Marinate overnight for deeper flavor.
- If grilling isn’t an option, bake at 400°F for 35–45 minutes or until chicken reaches 165°F internally.
- Watch the grill closely—honey caramelizes quickly.
- Leftovers are great in salads, wraps, or meal prep bowls.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh + green beans
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 135 mg