Grilled Honey Mustard Glazed Chicken and Quinoa
Today’s recipe: think simple, delicious things. Like a sticky, sweet grilled chicken on top of a blanket of fluffy warm quinoa.
This recipe is SO easy, consists of a 4 ingredient glaze and is seriously swoon worthy.
My mom recently introduced me to Poultry Brine (what I use—> Turkey Brine). It’s a seasoning for turkey/chicken that you mix in water and marinate poultry in. I cannot emphasize enough how moist and tender this makes the chicken.
I wanted to share about this seasoning because it is MUST HAVE in my pantry now! Especially for this recipe.
But back to this recipe. It takes only 20 minutes, and is protein-rich from both the quinoa and chicken. This dreamy sticky, sweet glaze is super simple but is SERIOUSLY my favorite chicken glaze ever.
I’m also determine to eat grilled food as much as I possibly can before the summer is over!
So cheers to the summer and grilling season still upon us! Serve and enjoy this dinner with your favorite fresh greens tossed together and a glass of white wine.
- 4-5 boneless, skinless chicken thighs
- 2 cups cooked quinoa
- 3-4 tbsp honey
- 1/4 cup dijon mustard
- 2 tbsp low-sodium soy sauce
- 1 tsp garlic powder or fresh minced garlic
In sauce pan on low heat, add all of glaze ingredients and stir with a whisk until ingredients liquify (about 2 mins). Pour into small bowl when done.
Set grill to medium to high heat. Can also cook in a iron skillet or non-stick pan.
Place chicken thighs on grill, cook 3-5 minutes each side. Repeat process for 15-20 minutes, or until chicken has good through. Brush chicken with glaze repeatedly throughout grilling process. When chicken is crispy, cooked through and glaze covered, add on top of warm quinoa and enjoy!