Save There's something about the smell of honey and mustard hitting a hot grill that makes everything feel a little more special. My neighbor brought over a bottle of fancy Dijon mustard one summer evening, and I was determined to use it for something worthy. That's when I started experimenting with this honey mustard glaze, and somehow it became the dish I make whenever I want to feel like I've actually got my life together in the kitchen. The sweet potato wedges came later, honestly by accident when I had a bunch sitting around and didn't want them to go bad. Now they're inseparable from the chicken in my mind.
I made this for a dinner party once where someone mentioned they couldn't eat anything too complicated, and I almost laughed because I was already halfway through prepping this. Everyone kept hovering near the grill asking when it would be ready, and the charred edges of those sweet potatoes somehow became the most requested element of the whole meal. That's when I realized this wasn't just a weeknight dinner—it was the kind of thing people actually want to eat when they come to your house.
Ingredients
- Boneless, skinless chicken breasts: Four pieces that are roughly the same thickness so they cook evenly, which honestly makes more difference than you'd think.
- Dijon mustard: The fancier kind matters here because it brings a sharpness that balances the sweetness of the honey.
- Whole grain mustard: This adds little bursts of texture and a slightly earthier flavor that regular mustard can't deliver.
- Honey: About three tablespoons, and don't skimp because this is what caramelizes and creates those beautiful char marks on the grill.
- Olive oil: Two tablespoons for the marinade plus another two for the sweet potatoes, and it helps everything emulsify into something silky.
- Lemon juice: One tablespoon that cuts through the richness and keeps the whole thing from feeling too heavy.
- Minced garlic: Two cloves, fresh if possible, because jarred garlic never quite captures that raw peppery bite.
- Smoked paprika: A full teaspoon for the chicken and another for the potatoes because it adds a subtle depth that regular paprika can't touch.
- Salt and black pepper: One teaspoon salt and half a teaspoon pepper for the marinade, then repeat for the sweet potatoes.
- Sweet potatoes: Three large ones that you've scrubbed clean, cut into thick wedges that won't fall apart on the grill.
- Garlic powder: Half a teaspoon for the potatoes because fresh garlic would burn at that roasting temperature.
- Fresh parsley: Optional for garnish, but it adds a bright green pop that makes the whole plate look less boring.
Instructions
- Build your marinade:
- Whisk together both mustards, honey, olive oil, lemon juice, minced garlic, smoked paprika, salt, and black pepper in a medium bowl until it looks like a thick, glossy sauce. You'll notice it smells immediately complex and kind of makes your mouth water.
- Marinate the chicken:
- Place your chicken breasts in a resealable bag or shallow dish and pour that gorgeous marinade over them, making sure every surface gets coated. Stick it in the fridge for at least thirty minutes, though two hours is honestly ideal if you're not in a rush.
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper because cleanup matters and these wedges can stick. This temperature is hot enough to crisp the outside without burning the sugars in the potato.
- Prep those sweet potatoes:
- Scrub them under cold water, then cut them into wedges about half an inch thick so they cook through evenly. Toss them with olive oil, smoked paprika, garlic powder, salt, and pepper until every surface glistens.
- Roast the wedges:
- Spread them in a single layer on your prepared baking sheet and slide them into the oven for thirty to thirty-five minutes, giving them a flip halfway through. You'll know they're ready when the edges are golden and crispy and the inside yields easily to a fork.
- Fire up the grill:
- While those potatoes are roasting, get your grill or grill pan to medium-high heat so it's screaming hot when the chicken arrives. Let excess marinade drip off the chicken before it hits the grates.
- Grill with confidence:
- Place chicken on the hot grill and resist the urge to flip it constantly—five to seven minutes per side lets those beautiful char marks develop. You'll know it's done when an instant-read thermometer hits 165°F and the juices run clear when you pierce it.
- Let it rest:
- Pull the chicken off the grill and let it sit for five minutes undisturbed, which keeps it incredibly juicy and tender. This is also a good time to taste one of those sweet potato wedges to make sure they're as crispy as you want them.
- Plate and serve:
- Arrange the grilled chicken alongside those gorgeous wedges and garnish with fresh parsley if you're feeling fancy. Everything should still be warm and ready to eat.
Save 
Save My partner once caught me just standing in front of the grill watching the honey in the marinade caramelize and char, and she asked if I was okay because apparently I had this mesmerized look on my face. That moment made me realize this dish works because it's simple enough to not stress you out, but interesting enough to keep you genuinely engaged while you're cooking it.
Timing Is Everything
The thing about this recipe that nobody tells you is that marinating for exactly thirty minutes versus two hours changes the game entirely. The longer it sits, the more the marinade penetrates the chicken, but the flavors also become more mellow and less bright. I've learned that an hour is my sweet spot—long enough for real flavor development, but the fresh mustard and garlic still have that punchy quality that makes you take another bite immediately.
The Sweet Potato Secret
Those sweet potato wedges are where most people go wrong because they either cut them too thin and they turn into potato chips, or too thick and they stay raw inside. The half-inch thickness is genuinely the Goldilocks zone—thick enough to have structure, thin enough to cook through completely. I once cut them thicker and got impatient, which resulted in crispy outsides and starchy insides, and now I'm almost obsessive about that measurement.
Building Better Flavor
This is one of those dishes where the smoked paprika deserves a moment of recognition because it's quietly holding the whole thing together. The combination of Dijon's sharpness, whole grain's texture, and honey's sweetness could be pretty one-dimensional without that paprika adding a subtle smokiness that makes you wonder what the secret ingredient is. It's the difference between a good meal and a meal someone remembers.
- If you don't have smoked paprika on hand, regular paprika works but add a tiny pinch of liquid smoke to compensate for what you're missing.
- Don't be shy about tasting the marinade before adding the chicken—if it seems too salty, you can adjust before it's too late.
- Grill pan edges and a really hot surface are your best friends for getting those char marks that make this feel restaurant-quality.
Save 
Save This meal has become my go-to for those moments when I want to cook something that feels impressive without actually being complicated. It's the kind of dish that reminds you why cooking is satisfying—when simple ingredients come together with a little attention and create something genuinely delicious.
Recipe Help & Answers
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes to allow the flavors to penetrate. For deeper flavor, you can marinate up to 2 hours in the refrigerator. Avoid marinating longer than 4 hours, as the acid may begin to break down the meat texture excessively.
- → Can I bake the chicken instead of grilling?
Absolutely. Bake the marinated chicken at 400°F for 20-25 minutes until it reaches 165°F internally. You can place the chicken on a baking sheet alongside the sweet potatoes during the last 20 minutes of roasting for a one-pan meal approach.
- → What other sides work well with this dish?
A crisp green salad with vinaigrette cuts through the richness beautifully. Steamed broccoli, roasted Brussels sprouts, or grilled asparagus also complement the honey mustard flavors. For starch lovers, quinoa or brown rice make excellent additions.
- → How do I know when the sweet potatoes are done?
The wedges are ready when they're golden brown with crispy edges and a fork slides through easily. This typically takes 30-35 minutes at 425°F. Turn them halfway through cooking for even browning and crispy texture on all sides.
- → Can I prepare this ahead of time?
You can marinate the chicken up to 24 hours in advance. The sweet potatoes can be cut and stored in water for several hours before cooking. However, for best results, roast the potatoes and grill the chicken just before serving to maintain optimal texture and temperature.