Ingredients
Method
Preparation
- Preheat your grill to medium heat and scrape the grates clean so the chicken won’t stick.
- Pat the chicken dry with paper towels. Season both sides with salt and pepper and brush each breast with a thin layer of Honey BBQ sauce.
Cooking the Chicken
- Place the chicken on the grill and cook for 6 to 7 minutes per side. Halfway through the first side, baste with a little more sauce. Continue flipping and basting as needed until an instant-read thermometer reads 165 F in the thickest part of the breast.
Cooking the Potatoes
- While the chicken cooks, preheat your oven to 400 F (200 C).
- In a baking dish, toss the baby potatoes with olive oil, garlic powder, Parmesan, salt, and pepper until everything is evenly coated. Spread the potatoes in a single layer to roast rather than steam.
- Roast the potatoes for 25 to 30 minutes, stirring once halfway through, until they are tender and golden at the edges.
Serving
- When the chicken reaches 165 F, remove it from the grill and let it rest for 3 to 5 minutes to keep the juices locked in.
- Serve the grilled Honey BBQ chicken next to the garlic Parmesan potatoes and sprinkle chopped parsley over the potatoes for color and freshness.
Nutrition
Notes
To keep the meal appealing, pair with a crisp green salad or coleslaw. Refrigerate leftovers within two hours. Reheat in the oven or skillet to avoid losing texture.