Honey Mustard Grilled Chicken (Printable)

Tender grilled chicken with zesty honey mustard glaze paired with roasted sweet potato wedges for a satisfying wholesome dinner.

# 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 - 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 Make It:

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 thoroughly 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 ½-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, until golden and crisp on the edges.
05 - Preheat 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, or until internal temperature reaches 165°F and juices run clear.
06 - Let chicken rest for 5 minutes before slicing. Serve grilled chicken alongside roasted sweet potato wedges. Garnish sweet potatoes with fresh parsley if desired.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting, so your actual cooking time is ridiculously low even though it tastes like you spent hours fussing.
  • Sweet potatoes crisp up around the edges while staying tender inside, and they taste nothing like health food even though technically they kind of are.
02 -
  • Save two tablespoons of the raw marinade before adding chicken to it, then drizzle it over the finished grilled chicken like a sauce because that fresh garlic and mustard flavor is magical on the cooked bird.
  • If your sweet potatoes aren't all the same thickness, cut the thicker ones into slightly thinner wedges so everything finishes at exactly the same time.
03 -
  • Pound your chicken breasts to an even thickness before marinating so they cook uniformly and nobody ends up with dry edges and raw centers.
  • If you're making this for guests, prep everything up to the marinating stage the night before so you're only doing the actual cooking when people arrive.
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