Honey Mustard Grilled Chicken (Printable)

Tender grilled chicken in honey mustard sauce with roasted sweet potato wedges, a wholesome main dish.

# 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 - Add chicken breasts to a large resealable bag or shallow dish. Pour marinade over the chicken, ensuring each piece is 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 a grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess 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 sweet potato wedges. Garnish sweet potatoes with fresh parsley if desired.

# Expert Hints:

01 -
  • The honey mustard marinade does something magical—it keeps the chicken impossibly moist while building flavor that tastes like you fussed over it for hours.
  • Everything cooks simultaneously, so you're not juggling pans or timing nightmares, just one tray in the oven and one thing on the grill.
  • It's naturally gluten-free, which means you can serve it to almost anyone without the stress of hidden ingredients.
02 -
  • Reserve 2 tablespoons of marinade before adding the raw chicken to the bag, then drizzle it over the cooked chicken as a sauce—this is the secret that transforms a good meal into one people ask about.
  • Chicken temperature matters: 165°F is the safety threshold, but pulling it at exactly that point keeps it juicy; go much higher and you'll have dry, sad chicken no amount of sauce can fix.
03 -
  • Pat your chicken dry before grilling—any surface moisture prevents good browning and those restaurant-quality sear marks.
  • The ½-inch thickness on sweet potato wedges is specific because thinner ones dry out and thicker ones won't cook through in the time the chicken needs—respect this and they'll turn out perfect every time.
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