Honey Mustard Grilled Chicken (Printable Version)

Tender grilled chicken in honey mustard with roasted sweet potato wedges, a wholesome and flavorful dish.

# What You Need:

→ Honey Mustard Chicken

01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - 3 tablespoons honey
05 - 2 tablespoons olive oil
06 - 1 tablespoon lemon juice
07 - 2 garlic cloves, minced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Roasted Sweet Potato Wedges

11 - 3 large sweet potatoes, scrubbed
12 - 2 tablespoons olive oil
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon garlic powder
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - 1 tablespoon fresh parsley, chopped

# Steps:

01 - In a medium bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, smoked paprika, salt, and black pepper until well combined.
02 - Add chicken breasts to a large resealable bag or shallow dish. Pour marinade over the chicken, ensuring each piece is evenly coated. Refrigerate for at least 30 minutes, or up to 2 hours.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Cut sweet potatoes into 1/2-inch thick wedges. Toss with olive oil, smoked paprika, garlic powder, salt, and black pepper. Arrange in a single layer on the prepared baking sheet.
04 - Roast sweet potato wedges for 30 to 35 minutes, turning halfway through, until golden and crisp on the edges.
05 - Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken for 5 to 7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
06 - Let chicken rest for 5 minutes before slicing. Serve grilled chicken alongside sweet potato wedges. Garnish sweet potatoes with fresh parsley if desired.

# Expert Advice:

01 -
  • The honey mustard marinade creates this tangy-sweet glaze that caramelizes on the grill, making even plain chicken breasts taste restaurant-worthy.
  • Everything cooks at roughly the same time, so you're not stuck juggling pans or reheating components by the time dinner hits the table.
  • It genuinely tastes wholesome without feeling like you're sacrificing flavor for health, which is rare and worth celebrating.
02 -
  • Reserve a couple tablespoons of marinade before you add the raw chicken, then drizzle it over the cooked chicken like a sauce; it's a game-changer that makes people think you have serious cooking skills.
  • Don't skip the resting period on either the chicken or the sweet potatoes fresh off heat, because that's when the magic happens and everything sets up properly.
03 -
  • Pat your chicken dry with paper towels right before grilling so you get better browning and a crispier exterior instead of steam.
  • A Sauvignon Blanc or lightly oaked Chardonnay pairs beautifully with this dish if anyone's interested in wine pairing, making it feel like a complete dinner experience.
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