Thursday, January 8, 2009

Honey-Mustard Chicken with Tater Wedges

This is a recipe I politely borrowed from Rachael Ray ('cause ya'll know I have her on speed dial!). But, we changed it up a bit to suit the tastes of our family (and toddler).


3 tablespoons honey

3 tablespoons Grey Poupon mustard

2 tablespoons vegetable oil

2 limes, 1 juiced and 1 cut into 8 wedges

4 skinless, boneless chicken breasts

2 large baking potatoes

3 tablespoons extra-virgin olive oil

Salt and pepper

2 tablespoons chopped green onions

Let's get started:

1.) In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes. Please, do not let the poor chicken sit in that lime juice for longer than 20 minutes or it will start cooking it and you'll have some yucky overcooked meat on your hands.

Meanwhile, bring the potatoes to a boil in a pot of salted water. Cook the potatoes for 20 minutes, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil; season with salt and pepper. This is also the perfect time to spice things up. We added a pinch or two of crushed red pepper (ya know, cause we're rebels like that).

Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side. They are done when the juices run clear. 10 minutes is simply a ball park range.

Serve the chicken with the lime wedges and potatoes. Sprinkle the green onions over the potatoes with a dollop of sour cream, if you please.

photo is courtesy of

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