This post is sponsored by Shenandoah Valley Organic. All opinions are my own.
I have the easiest and most flavorful weeknight dinner recipe for you today. It is perfect for back-to-school meal planning!
I know, I winced just typing that out. I can’t believe we’re almost in back-to-school mode. Didn’t summer just begin? Around here, they changed up the start time of schools. We used to always go back after Labor Day but now the schools go back before Labor Day. I personally like that because I remember when I was in grade school, we wouldn’t even get out for the summer until end of June and most schools around the country were already on summer break!
However when I was at college, we would always start mid-August and be out by early June. Oh college, I still miss it — 8 years later.
How does my university and Shenandoah Valley Organic (SVO) relate? They’re in the same town of Harrisonburg, VA! I’m so excited to bringing you guys another recipe using Shenandoah Valley Organic chicken! This time, we are using their Farmer Focus drum and thigh chicken combo pack. I rarely ever see packs like this at the regular grocery store so this was a welcomed sight. If you’ve never heard of their Farmer Focus brand; it’s a really neat concept. On every single one of the Farmer Focus packages, you’ll see a farm ID. You can head on over to their website, type in that farm ID and it will tell you EXACTLY where your chicken came from and a brief history about the farm and family that the chickens were raised with.
I love cooking with dark meat and it’s actually what I prefer to eat. I know a lot of people don’t like cooking with or eating dark meat but it seriously gives you the most juicy and tender chicken and it’s kind of foolproof when cooking because it tends to stay unbelievably juicy even if you may have cooked it for a little too long.
SVO prides themselves on the highest quality chicken grown on family-owned farms. You can just taste the difference. It’s hard to convey in words how different SVO chicken is compared to any other store-bought chicken. However, I can give you a little background information on SVO and how their core mission attributes to why they have some of the best organic chicken out there.
At the core of SVO’s business model is a sustainable farmer contract model, which treats farmers as partners. They have the farmers owning the chickens and then their co-op arrangement lets them negotiate the best prices on chicks and feed which in turn makes it possible for the company to keep their prices lower than other commercial organic chicken producer. What does that mean for you? Lower prices on organic chicken that are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. THAT, my friends, is how you taste the difference. When chicken (and meat in general) are humanely raised and fed a clean diet it truly reflects the quality in taste and beyond.
This honey mustard chicken recipe could not be any easier. You mix together all the ingredients for the honey mustard sauce, throw your chicken into a large resealable plastic bag, add the sauce, shake it up, and place it in the fridge to marinate. You get to come home to a fully flavor-boosted chicken that you can easily throw on the grill or in the oven — whichever works!
You then toss the green beans in the sauce (don’t worry, you’re cooking the green beans!), serve with a side of potato salad (our favorite) and dinner is SERVED!
This sauce is a HOME RUN. Seriously, your entire family will devour this. Kids love honey mustard and drumsticks and you will feel great serving this to them because of the quality of Shenandoah Valley Organic! Cheers to easy weeknight meals especially when you’re trying to get back into routine with school back in session!
Grilled Honey Mustard Chicken with Green Beans
For the sauce/marinade
- 1/4 cup honey
- 3 tablespoons whole-grain mustard
- 3 tablespoons regular (smooth) Dijon mustard
For the rest of the dish
- 1 - 1 1/2 pounds chicken thighs and drumstick combo (from Shenandoah Valley Organic)
- 3/4 pound green beans
- Salt and pepper, to taste
- In a small bowl, mix together the ingredients for the marinade.
- In a large resealable plastic bag, add the chicken and the marinade. Seal then massage around with your hands to coat the chicken. Place in the refrigerator for 4 hours or longer, if needed.
- When ready to cook the chicken, turn the outdoor grill on high and cook chicken until thoroughly cooked through. If you don't have an outdoor grill, you can easily make this in a skillet or bake this.
- After you have removed the chicken from the bag, place the green beans into the bag and shake to coat with the sauce.
- Add the green beans to the grill on a vegetable grate or cook the green beans in a skillet.
- Serve chicken and green beans together. Make more sauce, if desired (for topping and dipping — we did!).