Honey Mustard Grilled Chicken (Printable)

Tangy honey mustard grilled chicken paired with golden 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

# 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. Cover and refrigerate for at least 30 minutes, 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 30-35 minutes, turning halfway through cooking, until golden and crisp on the edges.
05 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, allowing excess liquid to drip off. Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F and juices run clear.
06 - Allow grilled chicken to rest for 5 minutes before slicing. Serve chicken alongside roasted sweet potato wedges. Garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • The marinade does all the heavy lifting, so you're really just showing up to grill something that's already infused with flavor.
  • Sweet potatoes roast alongside the chicken, meaning one meal comes together without juggling multiple cookware or timing anxieties.
  • It tastes like you spent hours in the kitchen when you actually spent maybe thirty minutes of hands-on work.
02 -
  • If you're rushing and skip the marinating step, you'll notice the flavor is pleasant but flat—those thirty minutes really do matter and aren't negotiable.
  • Reserve two tablespoons of the raw marinade before adding the chicken, then drizzle it over the finished grilled chicken like a sauce; it adds a brightness that can't be recreated by just tasting what's already on the meat.
03 -
  • Don't skip letting the chicken rest after grilling—those five minutes are the difference between juicy and dry, and it takes zero effort on your part.
  • If you're cooking for someone with a gluten sensitivity, double-check your mustard labels since some brands sneak wheat into the mix, even though mustard is naturally gluten-free.
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