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Grilled Honey-Mustard Chicken
with red potato and green bean salad

Active: 45 Total: 70

It feels like warmer weather is on the horizon with this sweet-savory chicken and a potato salad that's great served warm or chilled.
Smarts: The honey in the glaze can burn easily, so be sure to cook this chicken over low-medium heat and move it or reduce the heat as needed as soon as the chicken turns golden brown. Slicing the chicken breasts in half also helps so that the chicken cooks through quickly while the honey-mustard marinade gets nicely caramelized.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Grilled Honey-Mustard Chicken:
  • Mustard, Dijon - 2 Tbsp (preferably a whole grain style)
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Honey - 1 Tbsp
  • Salt - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Chicken breasts, boneless and skinless - 1 lb, halved to thin
Tangy Red Potato and Green Bean Salad:
  • Green beans - 1 lb, trimmed and chopped into bite-sized lengths
  • Garlic - 2 cloves, chopped
  • Vinegar, sherry - 3 Tbsp (sub red wine vinegar)
  • Mustard, Dijon - 2 tsp (preferably a whole grain style)
  • Lemon juice - 2 tsp
  • Oil, olive - 3 Tbsp
  • Potatoes, small red - 1 1/2 lbs (sub any new / baby potatoes)
  • Green onions - 2 stalks, chopped, green and white parts combined

Nutrition Facts

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Choose Cooking Method

Prep

  1. Make marinade - Whisk together mustard (portion for chicken), cooking oil, lemon juice (portion for chicken), soy sauce, honey, salt, dried oregano, and black pepper. (Can be done up to 5 days ahead)

  2. Marinate chicken - (If prepping right before cooking, get grill heating while chicken marinates.) Halve breasts to thin. Combine with marinade, turning to coat. Marinate chicken for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)

  3. Green beans / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  4. Make dressing - Whisk together garlic, vinegar, mustard (portion for salad), and lemon juice (portion for salad). Add olive oil while whisking. (Can be done up to 5 days ahead)

  5. Boil potatoes and green beans - Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are nearly tender, about 15 minutes (this will vary depending on the size of potatoes, but they should be fairly easy to pierce with a fork before adding green beans). Add green beans to the pot and continue to boil until both the potatoes and beans are very tender, about 5 minutes more. Drain and rinse under cool water. (Can be done up to 4 days ahead)

  6. Green onions - Chop green onions. (Can be done 1 day ahead)

  7. Make potato salad - Slice boiled potatoes into bite-sized pieces (either quarters or halves depending on the size). Combine potatoes and green beans with dressing and green onions.

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Make

  1. Preheat grill to to 400F / 204C degrees, keeping one section on higher heat and another section on lower heat. Clean and brush grates with some oil.

  2. Remove chicken from marinade (discard any extra marinade).

  3. Sear chicken for 2 to 3 minutes on each side and transfer to lower heat. Cook until internal temperature reaches 165F / 74C degrees, an additional 2 to 3 minutes. (Note: Watch the chicken closely to avoid burning and move it to lower heat as soon as it starts to brown in spots.)

  4. Give potato salad a stir. Season with some salt and pepper.

  5. Serve chicken with potato salad on the side. Enjoy!

Prep

  1. Make marinade - Whisk together mustard (portion for chicken), cooking oil, lemon juice (portion for chicken), soy sauce, honey, salt, dried oregano, and black pepper. (Can be done up to 5 days ahead)

  2. Marinate chicken - Halve breasts to thin. Combine with marinade, turning to coat. Marinate chicken for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)

  3. Green beans / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  4. Make dressing - Whisk together garlic, vinegar, mustard (portion for salad), and lemon juice (portion for salad). Add olive oil while whisking. (Can be done up to 5 days ahead)

  5. Boil potatoes and green beans - Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are nearly tender, about 15 minutes (this will vary depending on the size of potatoes, but they should be fairly easy to pierce with a fork before adding green beans). Add green beans to the pot and continue to boil until both the potatoes and beans are very tender, about 5 minutes more. Drain and rinse under cool water. (Can be done up to 4 days ahead)

  6. Green onions - Chop green onions. (Can be done 1 day ahead)

  7. Make potato salad - Slice boiled potatoes into bite-sized pieces (either quarters or halves depending on the size). Combine potatoes and green beans with dressing and green onions.

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Make

  1. Remove chicken from marinade (discard any extra marinade).

  2. Heat a skillet over low-medium heat. Drizzle pan with some cooking oil. Sear chicken until golden brown and cooked through, 3 to 4 minutes per side. Watch the chicken closely and reduce heat as soon as it starts to brown in spots to prevent burning. (Chicken is done when internal temperature reaches 165F / 74C degrees.)

  3. Give potato salad a stir. Season with some salt and pepper.

  4. Serve chicken with potato salad on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (41)
Gluten-free (4)
Paleo (4)
Vegetarian (7)

Most Helpful

Both the chicken and the potato green bean salad were delicious. Made Italian chicken for kids.

By: Nikki
Posted: Apr 04, 2022
Diet: Original
1 Helpful

17 reviews

Simple and flavorful! I was able to get chicken cutlets at the grocery store, which helped the chicken cook through quickly without burning.

By: Melissa
Posted: Jun 03, 2022
Diet: Original
0 Helpful

This is my favorite kind of potato salad. The chicken had great flavor.

By: Melissa
Posted: May 03, 2022
Diet: Original
0 Helpful

Yum! Potato salad was a little vinegary but I liked it.

By: Katharine
Posted: Apr 26, 2022
Diet: Original
0 Helpful

The potato salad was really good. Chicken was fine. Glad we did the meal prep ahead of time - came together quickly and easily for dinner.

By: Jennifer
Posted: Apr 25, 2022
Diet: Original
0 Helpful

Loved the chicken! Not a huge fan of the potatoes and green beans

By: Savannah
Posted: Apr 11, 2022
Diet: Original
0 Helpful

Potato salad was delicious and the kids ate up the chicken.

By: Aleesha
Posted: Apr 11, 2022
Diet: Original
0 Helpful