Alea’s Grilled Honey Mustard Chicken and Red Potatoes

by Alea on July 10, 2012

This Honey Mustard Chicken and Potato recipe is easy to make and can be cooked on the grill to help keep the kitchen cool. Partially cooking the potatoes in the microwave reduces the amount of time the potatoes must cook on the grill and makes their cooking time similar to the chicken pieces.

When I grill chicken I like to use chicken thighs. They are less expensive than chicken breasts. Thighs also have a slightly higher fat content than breasts and are not as thick of a cut of meat; both qualities contribute to creating a tender final product. If you use chicken breasts, you may want to consider  butterfly cutting them, so they cook faster which reduce the chance that they will dry out while grilling.

When grilling vegetables, I use a tray so that veggies do not fall through. If you don’t have a barbecue safe tray, create one out of foil. Be sure to brush whatever tray you  use with oil before you put the potatoes on to reduce the risk of sticking.

I make a super easy Honey Mustard Sauce that works as a dip, salad dressing, or as demonstrated above, a no-cook gravy over potatoes.

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Grilled Honey Mustard Chicken and Red Potatoes

Adapted from Pretzel Crusted Honey Mustard Chicken Tenders

Yield – 6 – 8 servings

Preparation Time – 10 minutes

Cooking Time – 15 minutes

Ingredients

  • 10 red potatoes, wash and remove eyes
  • 2 pounds chicken thighs
  • 1/4 cup honey
  • 1/4 cup mustard
  • 2 tablespoons oil

Honey Mustard Sauce ingredients

  • 2 tablespoons honey
  • 2 tablespoons mustard
  • 1 tablespoon mayonaise

Directions

  • Place the washed red potatoes in a microwave safe dish and microwave for 8 minutes.
  • Slice the potatoes into 1/2 inch thick slices.
  • Mix honey, mustard, and oil in a small bowl.
  • Place the potato slices and chicken thighs in a bowl with lid or large, sealable plastic bag.
  • Add honey mustard mixture to potatoes and chicken. Toss to coat. Place in refrigerator to marinate for 30 minutes to 2 hours.
  • Light grill and bring it to a medium high heat. Place chicken over the flame and place potatoes on a greased tray in one of the cooler spots on the grill. Grill for 5-8 minutes on each side  or until chicken is cooked through and potatoes are fork tender.
  • While the chicken and potatoes are grilling combine the ingredients for the honey mustard sauce in a small bowl. Use a whisk to thoroughly combine the ingredients. Use the Honey Mustard Sauce as a gravy over the potatoes.

I served the honey mustard chicken and potatoes with Green Beans with Garlic.

{ 4 comments… read them below or add one }

Tricia July 10, 2012 at 10:34 pm

What wonderful tips – partially cook in the microwave, use chicken thighs. Looks delicious!

Reply

Jessica July 17, 2012 at 1:23 pm

Absolutely delicious!!! I did not have potatoes but instead I served the chicken over rice with a side of veggies and drizzled the sauce over it all…a new fav! THANK YOU!

Reply

Jessica July 17, 2012 at 1:26 pm

Also cooked it in the oven!

Reply

Alea Milham July 17, 2012 at 1:32 pm

That sounds like a great variation! Thanks so much for sharing it with us.

Reply

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