Honey Mustard Grilled Chicken (Printer View)

Tender honey mustard grilled chicken with roasted sweet potato wedges for a satisfying 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 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

# Method 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 - 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 with olive oil, smoked paprika, garlic powder, salt, and black pepper. Arrange in a single layer on the prepared baking sheet.
04 - Roast 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 until internal temperature reaches 165°F and juices run clear.
06 - Allow chicken to rest for 5 minutes before slicing. Serve grilled chicken alongside sweet potato wedges. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • The chicken stays impossibly tender because the honey and mustard balance creates moisture, not dryness.
  • Sweet potato wedges get shatteringly crisp on the outside while staying creamy inside, stealing the show every single time.
  • Everything comes together in under an hour, which means you can actually enjoy your evening instead of being trapped in the kitchen.
02 -
  • Save 2 tablespoons of the raw marinade in a separate container before you add the raw chicken—brush it over the cooked chicken at the end for an extra burst of flavor and a glossy finish.
  • Don't skip the resting step; I learned this the hard way when I cut into chicken immediately and watched all the moisture escape onto the plate.
  • If your grill marks aren't showing up, your grill isn't hot enough—patience with heating makes all the difference.
03 -
  • Pat the chicken dry before grilling so it gets a nice sear instead of steaming on the grill grates.
  • Use a meat thermometer—it takes the guesswork out and means you'll never have dry chicken again.
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