Honey Mustard Grilled Chicken (Print View)

Grilled chicken breasts marinated in honey mustard paired 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)

# 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 thoroughly coated. Refrigerate for at least 30 minutes, up to 2 hours.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
04 - 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.
05 - Roast wedges for 30 to 35 minutes, turning halfway through cooking, until golden and crisp on the edges.
06 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, allowing excess to drip off.
07 - Grill chicken for 5 to 7 minutes per side until internal temperature reaches 165°F and juices run clear.
08 - Allow grilled chicken to rest for 5 minutes before slicing.
09 - Arrange grilled chicken alongside sweet potato wedges. Garnish sweet potatoes with fresh parsley if desired.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting, turning simple chicken breasts into something tender and flavor-packed with minimal fuss.
  • Sweet potato wedges roast while the chicken grills, so your timing works out perfectly and dinner comes together in under an hour.
  • It's naturally gluten-free, making it one of those meals you can serve to almost anyone without stress or substitutions.
02 -
  • Don't skip letting the chicken rest after grilling; those five minutes make the difference between juicy and dry.
  • If you have time, reserve two tablespoons of marinade before the chicken goes in, then drizzle it over the finished dish for an extra layer of flavor that tastes like you did more work than you actually did.
03 -
  • Use a meat thermometer to take the guesswork out of doneness—165°F is your target, and it's the one number that guarantees safe, juicy chicken every time.
  • If you're marinating for longer than an hour, pat the chicken dry with paper towels before grilling so it gets a better sear instead of steaming.
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