Grilled Chicken with Honey Mustard Dressing

Name: Grilled Chicken with Honey Mustard Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 250 grams Boneless skin-on chicken thighs; ½ teaspoon Salt; ¼ teaspoon Black pepper; 80 grams Baby salad greens; 2 teaspoons Extra virgin olive oil for rubbing chicken; 1 tablespoon Extra virgin olive oil for dressing; 1 tablespoon Honey; 1 tablespoon Whole grain mustard; ½ tablespoon Fresh lemon juice; ½ teaspoon Hot mustard (optional)

Recipe GLPR4f70ccd3e12ca9

Main Course

35 min

275 cal

Servings: 2

Grill

SNAP eligible

Succulent grilled chicken thighs with crispy skin paired with fresh baby greens and drizzled with a tangy honey mustard vinaigrette. This light yet satisfying main course is ready in under 30 minutes and perfect for a quick weeknight dinner.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

250 grams Boneless skin-on chicken thighs

½ teaspoon Salt

¼ teaspoon Black pepper

80 grams Baby salad greens

2 teaspoons Extra virgin olive oil for rubbing chicken

1 tablespoon Extra virgin olive oil for dressing

1 tablespoon Honey

1 tablespoon Whole grain mustard

½ tablespoon Fresh lemon juice

½ teaspoon Hot mustard (optional)

Directions

Season both sides of the chicken thighs generously with salt and black pepper. Let them sit at room temperature for 30 minutes if time permits, or proceed immediately. This allows the seasoning to penetrate the meat more deeply.
Rinse the baby greens under cool water and spin them dry in a salad spinner or pat gently with paper towels. Set aside.
Preheat your grill or grill pan over medium-high heat until very hot, about 5 minutes.
Brush the seasoned chicken thighs on both sides with the 2 teaspoons of olive oil, coating evenly.
Place the chicken thighs skin-side down on the hot grill. Cook undisturbed for 6-8 minutes until the skin is golden brown and releases easily, then flip the chicken. Continue grilling for another 6-8 minutes until the internal temperature reaches 165°F when measured at the thickest part. Transfer to a cutting board and let rest for 10 minutes.
While the chicken rests, prepare the dressing by whisking together the 1 tablespoon olive oil, honey, whole grain mustard, lemon juice, and hot mustard in a small bowl. Taste and adjust seasonings as desired.
Slice the rested chicken into bite-sized pieces.
Place the dried baby greens in a bowl and drizzle with half of the honey mustard dressing. Toss gently to coat, then season with additional salt and pepper to taste.
Divide the dressed greens between two serving plates and arrange the sliced chicken on top. Drizzle with the remaining dressing and serve immediately.

Comments

Grocery List Plus Editorial Staff4

This recipe relies on pantry staples and fresh ingredients widely available at every Charlotte chain, making shopping simple and cost-effective. The two chicken breasts, greens, and condiments run roughly $6–8 total, or $3–4 per serving, driven by the chicken itself. The stated 35 minutes is honest for grilling and dressing prep on a weeknight, though browning chicken properly takes focus at the end. It's a straightforward two-person dish that reheats well enough the next day in a skillet, though the greens will wilt; it's best eaten fresh but forgiving if life intervenes.