Honey-and-mustard chicken with potato salad

honey and mustard chicken recipe
Prep time
Cook time

Whether you use mild or hot mustard, this classic combination of flavours will let your tastebuds sing!


  • 8 pieces of chicken (drumsticks and/or thighs)
  • 30ml canola oil
  • 60ml honey
  • 60ml mustard
  • salt and pepper
  Potato salad
  • 1.2kg potatoes, cut into approximately 2x2cm chunks
  • 4 medium-large pickles, roughly chopped
  • 1 cup mayonnaise
  • salt and pepper


  • In a bowl, mix together the oil, a pinch of salt and pepper, honey and mustard.
  • Pour half of this mixture over the chicken and toss. Allow to marinade for 1 hour. Keep the remaining mixture for basting during cooking.
  • Heat the grill or braai to a medium heat.
  • Cook the chicken pieces skin-side down for 5 minutes; then turn over. Do this for about 20 minutes, until the chicken is cooked through. Baste occasionally during cooking.
  Potato salad
  • Put the potatoes into a pot, cover with water and add a generous pinch of salt.
  • Put it onto the stove top and bring to the boil. Turn down to a simmer, and allow to cook until al dente. Strain.
  • Once cool, add the pickles, mayonnaise and salt & pepper to taste.
  • Gently toss so everything is coated evenly.
  • Serve the chicken with the creamy potato salad on the side.