Honey Mustard Grilled Chicken (Printable Version)

Juicy grilled chicken glazed in honey mustard served with crispy 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)

# Step-by-Step Guide:

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 - Add chicken breasts to a large resealable bag or shallow dish. Pour marinade over the chicken, ensuring each piece is evenly coated. Refrigerate for at least 30 minutes, or up to 2 hours.
03 - Preheat the 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 for 30 to 35 minutes, turning halfway through, until golden and crispy on the edges.
06 - Preheat a 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, or until internal temperature reaches 165°F and juices run clear.
08 - Let chicken rest for 5 minutes before slicing.
09 - Serve grilled chicken alongside sweet potato wedges. Garnish sweet potatoes with fresh parsley if desired.

# Additional Tips::

01 -
  • It actually tastes better the next day because those flavors deepen and meld together overnight.
  • The marinade does heavy lifting so you can have dinner on the table without feeling like you've worked all day.
  • Sweet potatoes get legitimately crispy on the outside while staying tender inside, which honestly feels like kitchen magic.
02 -
  • Reserve two tablespoons of marinade before the raw chicken goes in, and you'll have a ready-made sauce to drizzle over everything at the end that tastes like you worked much harder than you actually did.
  • Don't skip the rest period on the chicken because I learned this the hard way when I sliced into it too quickly and watched all those beautiful juices spill onto the cutting board instead of staying in the meat where they belong.
03 -
  • Pat your chicken completely dry before marinating because moisture is the enemy of caramelization and beautiful grill marks.
  • Don't move the chicken around on the grill constantly—let it sit for a solid minute or two per side so it actually develops that gorgeous color instead of just steaming.
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