Honey Mustard Chicken (Baked or Grilled)

Baked Honey Mustard Chicken

1. Preheat the oven to 425° F (220° C). Spray a large sheet pan with nonstick cooking spray. Alternatively, brush the pan with oil. You may line the pan with a foil to make cleaning it easier.
2. Season chicken breasts (or thighs) with salt and pepper. Place onto a sheet pan along with lemon slices.
3. In a small bowl, combine the juice of 1 lemon, olive oil, honey, mustard, paprika, and minced garlic until homogeneous.
4. Reserve ½ of the mixture for later, and then brush the other ½ all over the chicken.
5. Pour about ½ cup water (or chicken broth for more flavor) into the sheet pan, distributing all over. This will prevent the honey/mustard mixture from burning in the oven.
6. Bake for about 25 minutes.
7. Meanwhile, brush the reserved honey mustard mixture over green beans and bell peppers, and season them with salt and pepper.
8. Remove the sheet pan from the oven after those 25 minutes and arrange the vegetables in a single layer between the chicken thighs. Bake for 10 minutes.
9. Although not necessary, place a sheet pan under the broiler to brown chicken skin for about 2-3 minutes. Watch it carefully so the chicken won't get burned!
10. Baste the chicken well with the remaining reserved honey mustard mixture and pomegranate seeds. Serve with the vegetables while hot. Enjoy!

Grilled Honey Mustard Chicken

1. Preheat the grill to 400° F (200° C). Season chicken thighs (or breasts) with salt and pepper.
2. In a small bowl, combine the juice of 1 lemon, olive oil, honey, mustard, paprika, and minced garlic until homogeneous. You can either marinate the chicken with half of the honey mustard mixture for at least 30 minutes at room temp, or you can use the mixture to baste the chicken if you are in a hurry,
3. Then place your marinated/basted chicken on your oiled grill, and close the lid. Make sure to keep the lid of your grill closed while cooking the chicken so that no heat escapes.
4. Cook your chicken on the grill for 6-8 minutes on one side. Then flip your chicken with tongs. TIP: Flip your chicken only once, after creating grill marks.  Cook the chicken for 6-8 minutes more. In the last 2 to 3 minutes, brush the chicken with the remaining honey mustard mixture. NOTE: Cooking time will vary depending on the size/weight of your chicken and what type of cut (breast or thighs).
5. While the chicken is grilling, place the veggies (green beans, bell peppers, and one sliced lemon) on the other side of the grill on a double sheet of heavy-duty aluminum foil, and foil up the edges to make a tray. Toss them with vegetable oil and season them with salt and pepper. Grill them with the lid closed. Toss the veggies every few minutes, until it’s charred (about 8 minutes).
6. The chicken is done when it reaches 165° F ( 74° C). Be sure to insert a meat thermometer in the thickest part of the chicken breast or thighs without touching the bones to check the internal temperature.  Transfer the chicken to a clean plate or cutting board, cover it with foil to seal in the juices, and let it rest for 5-10 minutes before cutting/slicing it. Also, remove the veggies from the grill.
7. Before serving, top them with pom seeds.