Honey-Mustard Grilled Chicken with Foil Packet Green Beans

As they say, summertime and the grilling’s easy—well, that’s what they should say. If your goal is to keep the house cool and make dinner with as little effort as possible, the last thing you need is a bunch of seasonings and sauces to keep track of, not to mention a mess of dishes and tools. Enter this recipe for honey-mustard chicken with foil packet green beans. It maximizes the flavor and minimizes the mess, thanks to an ingenious way to cook your veggies without a grill basket.

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2 tablespoons whole grain mustard

1 tablespoon honey

2 tablespoons lemon juice, divided

3 garlic cloves, minced

Kosher salt and freshly ground black pepper

2 pounds bone-in, skin-on chicken thighs (4 pieces)

12 ounces green beans, trimmed

Extra-virgin olive oil, as needed

1. Prepare a grill or grill pan for medium heat. In a small bowl, whisk together the mustard, 1 tablespoon lemon juice, honey and garlic. Season to taste with salt and pepper.

2. Pat the chicken thighs dry and season with salt. Brush on both sides with some of the honey mustard.

3. Arrange the chicken thighs skin side down on the grill and cook, undisturbed, until the skin is deeply browned. Flip and continue to cook, turning occasionally and basting with more of the honey mustard, until the internal temperature reaches 165°F on a meat thermometer. Transfer to a plate to rest while you cook the green beans.

4. In a large bowl, toss the green beans with a drizzle of olive oil, salt, pepper and the remaining tablespoon of lemon juice. Divide evenly among 4 large squares of aluminum foil, then seal into packets. Place on the grill and cook until the green beans are crisp-tender, 5 to 8 minutes. Serve with the chicken thighs.