Honey Mustard Grilled Chicken Sweet Potatoes (Printable version)

Tender honey mustard grilled chicken paired with crispy roasted sweet potato wedges for a satisfying wholesome dinner.

# What you 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 fully combined.
02 - Add chicken breasts to a large resealable bag or shallow dish. Pour marinade over the chicken, ensuring each piece is thoroughly 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 sweet potato wedges for 30 to 35 minutes, turning halfway through, until golden and crisp on the edges.
06 - Preheat a grill or grill pan to medium-high heat.
07 - 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.
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.

# Expert Advice:

01 -
  • The marinade tastes fancy but comes together in about the time it takes to brew coffee.
  • Grilled chicken actually stays juicy when you nail the resting step, which is such a game changer.
  • Those sweet potato wedges get crispy outside and creamy inside without any fussing or special technique.
02 -
  • Don't skip the rest time on the chicken—I learned this the hard way by slicing into it immediately and watching the juices pour onto the plate instead of staying in the meat.
  • Flipping those sweet potatoes halfway is non-negotiable if you want crispy edges; the first side gets your attention, and then you do the same for the other side.
03 -
  • Pound your chicken breasts to even thickness before marinating so they cook uniformly and nobody ends up with a dry edge or a raw center.
  • Don't throw away that extra marinade—if you set aside a couple tablespoons before the raw chicken touches it, you have a ready-made sauce to drizzle at the end that tastes like you spent way more time on this than you actually did.
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