Honey Mustard Grilled Chicken (Printable Version)

Grilled chicken marinated in honey mustard with roasted sweet potato wedges for a wholesome meal.

# What You'll 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 fresh lemon juice
07 - 2 garlic cloves, minced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 0.5 teaspoon black pepper

→ Roasted Sweet Potato Wedges

11 - 3 large sweet potatoes, scrubbed
12 - 2 tablespoons olive oil
13 - 1 teaspoon smoked paprika
14 - 0.5 teaspoon garlic powder
15 - 1 teaspoon salt
16 - 0.5 teaspoon black pepper
17 - 1 tablespoon fresh parsley, chopped, optional for garnish

# Directions:

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 - Place chicken breasts in a large resealable bag or shallow dish. Pour marinade over chicken, ensuring each piece is completely 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 0.5-inch thick wedges. Toss wedges 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 cooking, until golden and crisp on the edges.
05 - Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill chicken for 5 to 7 minutes per side until internal temperature reaches 165°F and juices run clear.
06 - Let grilled chicken rest for 5 minutes before slicing. Serve chicken alongside roasted sweet potato wedges. Garnish sweet potatoes with fresh parsley if desired.

# Expert Advice:

01 -
  • The honey mustard marinade does most of the heavy lifting while you go about your day, then delivers maximum flavor with minimal fuss.
  • Those sweet potato wedges get impossibly crispy on the edges while staying creamy inside, and they're infinitely more fun than plain sides.
  • The whole thing comes together in under an hour, making it perfect for weeknights when you want something that tastes like you actually tried.
  • It's naturally gluten-free, so you're not sacrificing taste for dietary needs.
02 -
  • Reserve two tablespoons of the marinade in a separate container before adding the raw chicken, then you'll have a beautiful sauce to drizzle over everything at the end without any food safety concerns.
  • If your grill isn't heating evenly or you're nervous about timing, a grill pan on your stovetop works just as well and gives you more control over the heat.
  • Don't skip the resting period for the chicken; it's the difference between dry chicken and chicken that's actually juicy.
03 -
  • Bring your marinated chicken to room temperature for about 15 minutes before grilling so it cooks through evenly without drying out on the outside.
  • If you find your grill marks aren't as dramatic as you'd like, use a grill brush to create those perfect crosshatch lines by brushing the grill grates clean and then lightly oiling them right before the chicken goes on.
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