Honey Mustard Grilled Chicken Sweet Potatoes (Print View)

Tangy honey mustard grilled chicken alongside crispy roasted sweet potato wedges for a satisfying, balanced meal.

# Components:

→ 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 - 1/2 teaspoon black pepper

→ Roasted Sweet Potato Wedges

11 - 3 large sweet potatoes, scrubbed
12 - 2 tablespoons olive oil
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon garlic powder
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - 1 tablespoon fresh parsley, chopped (optional garnish)

# Method:

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 fully combined.
02 - Add chicken breasts to a large resealable bag or shallow dish. Pour marinade over chicken, ensuring each piece is evenly 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 1/2-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 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 Advice:

01 -
  • The honey mustard marinade creates incredibly tender chicken with a tangy-sweet crust that feels fancy but takes barely any effort.
  • Roasted sweet potato wedges crisp up while your chicken grills, so everything finishes at nearly the same time without stress.
  • It's naturally gluten-free and hits that perfect balance between indulgent and actually good for you.
02 -
  • Don't skip the resting step for the chicken—those 5 minutes let the juices redistribute, and you'll taste the difference immediately.
  • If your grill isn't hot enough, the outside won't caramelize properly and you'll end up with pale, steamed chicken instead of that golden crust.
  • Reserve 2 tablespoons of marinade in a separate bowl before adding the raw chicken, then drizzle it over the cooked chicken at the end for an extra sauce that tastes restaurant-quality.
03 -
  • Pat your chicken dry with paper towels before grilling—moisture is the enemy of a good crust, and this one step changes everything.
  • Let your marinade come to room temperature before grilling; cold chicken against hot grates leads to uneven cooking.
  • If you accidentally burn the outside before the inside is done, move the chicken to a cooler part of the grill or finish it in a 350°F oven for a few minutes.
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