Honey-and-mustard chicken with potato salad

honey and mustard chicken recipe
Prep time
90min
Cook time
30min
Serves
4

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

Ingredients:

Chicken 
  • 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

Method:

Chicken
  • 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.