Honey Mustard Grilled Chicken (Print Version)

Tender grilled chicken marinated in honey mustard served with roasted sweet potato wedges.

# 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 lemon juice
07 - 2 garlic cloves, minced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper

→ Roasted Sweet Potato Wedges

11 - 3 large sweet potatoes, scrubbed
12 - 2 tablespoons olive oil
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon garlic powder
15 - 1 teaspoon salt
16 - ½ teaspoon black pepper
17 - 1 tablespoon fresh parsley, chopped (optional garnish)

# How-To 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 fully combined.
02 - Add chicken breasts to a large resealable bag or shallow dish. Pour marinade over the chicken, ensuring each piece is coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
03 - Preheat the oven to 425°F. Line a baking sheet with parchment paper. Cut sweet potatoes into ½-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 Hints:

01 -
  • The marinade does most of the heavy lifting while you prep other things, so you're not actually standing there doing much work.
  • That honey-mustard balance hits a sweet-savory note that somehow makes plain chicken taste genuinely exciting.
  • The wedges get crispy on the outside and creamy inside without any fussing around, and they roast while you're grilling.
02 -
  • If your chicken breasts are especially thick, pound them out to an even thickness first so they cook evenly without the edges overcooking while the center catches up.
  • Reserving two tablespoons of raw marinade before adding the chicken gives you a sauce to drizzle over everything at the end—it's the move that makes people think you actually know what you're doing.
03 -
  • If your grill isn't hot enough, your chicken will steam instead of sear, and you'll lose that caramelized crust that makes everything taste better.
  • Dark meat from chicken thighs actually tastes richer and stays moister than breasts, so don't hesitate to swap them if that's what you have—just add a few minutes to the cooking time.
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