Honey Mustard Chicken With Potato Wedges (Rachael Ray)

The scent of honey mustard instantly transports me back to summer barbecues in my childhood backyard. My dad, a man of simple tastes, would always request a honey mustard marinade for his grilled chicken, and the sweet, tangy aroma mingling with the smoky char of the grill is a flavor memory etched in my heart. While I’ve elevated my cooking skills since then, there’s still something comforting and deeply satisfying about that classic combination, especially when paired with perfectly crisp potato wedges. This recipe captures that same spirit of easy, delicious, and crowd-pleasing flavors.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Servings: 4
• Dietary Type: Gluten-Free (check mustard label)

Ingredients

• 3 tablespoons honey
• 3 tablespoons spicy brown mustard
• 2 tablespoons vegetable oil
• 2 limes, 1 juiced and 1 cut into 8 wedges
• 8 skinless bone-in chicken thighs
• 2 large baking potatoes (about 12 ounces)
• 3 tablespoons extra virgin olive oil
• Salt and pepper
• 2 tablespoons chopped fresh chives

Equipment Needed

• Resealable plastic bag
• Large saucepan
• Grill

Instructions

1. In a resealable plastic bag, combine the honey, mustard, vegetable oil, and juice of 1 lime. Seal the bag and shake well to combine the marinade ingredients.
2. Add the chicken to the bag. Ensure the chicken is well coated with the marinade. Let marinate at room temperature for 20 minutes. This allows the flavors to penetrate the chicken, resulting in a more flavorful and tender final dish.
3. While the chicken is marinating, prepare the potatoes. In a large saucepan, combine the potatoes and enough salted water to cover them completely. Bring the water to a boil over high heat.
4. Cook the potatoes for 20 minutes, or until they are fork-tender. This step par-cooks the potatoes, ensuring they will be crisp on the outside and fluffy on the inside when grilled.
5. Drain the potatoes well and let them cool slightly. Allowing them to cool slightly will make them easier to handle and cut.
6. Slice the potatoes lengthwise into 1-inch wedges. Aim for even wedges so they cook uniformly on the grill.
7. Transfer the potato wedges to a bowl and gently toss with the extra virgin olive oil. Season generously with salt and pepper. The olive oil will help the potatoes crisp up on the grill, and the salt and pepper enhance their natural flavor.
8. Preheat a grill to medium-high heat. Make sure the grill grates are clean to prevent sticking.
9. Add the chicken and potato wedges to the preheated grill.
10. Cover the grill and cook for 10 minutes on each side, or until the chicken is cooked through and the potatoes are golden brown and slightly crispy. The internal temperature of the chicken should reach 165°F (74°C) for safe consumption. Use a meat thermometer to ensure accuracy.
11. Serve the honey mustard chicken with the lime wedges and grilled potato wedges. Sprinkle the chopped fresh chives over the potatoes for added flavor and visual appeal.

Expert Tips & Tricks

• For an even deeper flavor, marinate the chicken for longer than 20 minutes, up to several hours or even overnight in the refrigerator.
• To prevent the potatoes from sticking to the grill, lightly oil the grill grates before adding them.
• If you don’t have a grill, you can bake the chicken and potatoes in the oven at 400°F (200°C) for about 25-30 minutes, or until cooked through.
• For extra crispy potato wedges, consider giving them a quick parboil and roughing up the edges before roasting or grilling. The increased surface area allows for maximum crispness.
• If the honey mustard marinade starts to burn on the grill before the chicken is fully cooked, move the chicken to a cooler part of the grill or reduce the heat.
• To add a touch of heat, include a pinch of red pepper flakes to the honey mustard marinade.
• Customize the potato wedges by adding other seasonings like garlic powder, onion powder, or paprika.

Serving & Storage Suggestions

Serve the honey mustard chicken and potato wedges immediately after grilling for the best flavor and texture. The dish pairs well with a simple green salad, grilled vegetables, or coleslaw.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and potatoes in the oven at 350°F (175°C) until warmed through, or in the microwave. Be mindful that reheating in the microwave can sometimes make the potatoes a bit soggy. To retain crispness, oven reheating is preferred.

Freezing is not recommended, as the texture of the potatoes may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	677 kcal	–
Calories from Fat	414 g	61%
Total Fat	46.1 g	70%
Saturated Fat	10.6 g	52%
Cholesterol	157.9 mg	52%
Sodium	273.4 mg	11%
Total Carbohydrate	32.5 g	10%
Dietary Fiber	2.7 g	10%
Sugars	14.5 g	–
Protein	34.6 g	69%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Chicken: Substitute chicken breasts or drumsticks for the thighs. Adjust cooking time accordingly.
• Potatoes: Use sweet potatoes or Yukon gold potatoes for a different flavor profile.
• Mustard: Experiment with different types of mustard, such as Dijon mustard or whole-grain mustard, for variations in flavor.
• Honey: Maple syrup can be used as a substitute for honey, although it will alter the flavor slightly.
• Vegan: While the core recipe isn’t vegan, you can adapt it by using firm tofu slices marinated in the honey-mustard mixture and grilling or baking them alongside the potato wedges.

FAQs (Frequently Asked Questions)

Q: Can I use frozen chicken thighs for this recipe?
A: Yes, but be sure to thaw them completely before marinating. This will ensure that the marinade penetrates the chicken evenly.

Q: How do I know when the chicken is done cooking?
A: The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer inserted into the thickest part of the thigh to check for doneness.

Q: Can I prepare the potato wedges ahead of time?
A: Yes, you can parboil and slice the potatoes ahead of time. Store them in the refrigerator in a bowl of cold water to prevent browning. Toss with olive oil and seasonings just before grilling.

Q: Can I use dried chives instead of fresh?
A: Yes, but fresh chives will provide a brighter, fresher flavor. If using dried chives, use about 1 tablespoon instead of 2 tablespoons of fresh chives.

Q: My honey mustard marinade is burning on the grill. What should I do?
A: Move the chicken to a cooler part of the grill or reduce the heat to prevent burning. You can also loosely tent the chicken with foil to protect it from direct heat.

Final Thoughts

This honey mustard chicken with potato wedges is a simple yet satisfying meal that’s perfect for a weeknight dinner or a casual weekend barbecue. The combination of sweet and tangy flavors is always a crowd-pleaser, and the recipe is easy to adapt to your own preferences. So fire up the grill, gather your ingredients, and get ready to enjoy a delicious and memorable meal. Don’t hesitate to experiment with different variations and seasonings to make it your own. And most importantly, share your creation with friends and family! They’ll thank you for it.