Honey Mustard Chicken With Potato Wedges (Rachael Ray)

1. 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.

2. 2

   Meanwhile, in a large saucepan, combine the potatoes and enough salted water to cover; bring to a boil. 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.

3. 3

   Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side.

4. 4

   Serve the chicken with the lime wedges and potatoes. Sprinkle the chives over the potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.