Honey-Mustard Glazed Chicken Thighs with Grilled Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs coated in a sweet-tangy honey-mustard glaze, served alongside vibrant grilled vegetables for a classic July 4th celebration. This American-inspired holiday recipe, ready in about 45 minutes, pairs chicken thighs, honey, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 American cuisine 450 cal/serving

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Ingredients

1.5 pounds, skin-on chicken thighs
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons olive oil
2, sliced into 1/2-inch rounds zucchini
2, sliced into 1/2-inch rounds yellow squash
1, sliced into wedges red onion
1 tablespoon balsamic vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
pinch black pepper

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Instructions

Step 1: In a bowl, whisk together 3 tablespoons honey, 2 tablespoons Dijon mustard, and 1 teaspoon garlic powder. Pat the chicken thighs dry and brush with 2 tablespoons olive oil, then rub with the honey-mustard mixture, coating evenly.
Step 2: Heat a grill or grill pan over medium-high heat. Place chicken thighs skin-side down and cook for 8 minutes until golden, then flip and cook for 7 minutes until internal temperature reaches 165°F.
Step 3: While chicken cooks, toss zucchini, yellow squash, and red onion wedges with 1 tablespoon balsamic vinegar, 1 teaspoon dried oregano, 1/2 teaspoon salt, and a pinch of black pepper. Grill for 5-7 minutes until tender with light char marks.
Step 4: Let chicken rest for 5 minutes before serving. Arrange grilled vegetables alongside the chicken thighs.