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 considerÂ 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 youÂ 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.
- 10 red potatoes, wash and remove eyes
- 2 pounds chicken thighs
- 1/4 cup honey
- 1/4 cup mustard
- 2 tablespoons oil
- 2 tablespoons honey
- 2 tablespoons mustard
- 1 tablespoon mayonnaise