Honey BBQ Chicken with Garlic Parmesan Potatoes
A quick and easy weeknight dinner featuring sweet, smoky chicken glazed with honey BBQ sauce, paired with delicious garlic parmesan baby potatoes, all cooked on the grill.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs) Can substitute with boneless thighs.
- 1 cup honey BBQ sauce Use your favorite bottled sauce or homemade.
For the Potatoes
- 2 cups baby potatoes, halved Small Yukon golds or fingerlings work well.
- 2 tablespoons olive oil For tossing the potatoes.
- 1 teaspoon garlic powder For seasoning.
- 1 teaspoon salt Adjust to taste.
- 1/2 cup grated Parmesan cheese Can substitute with Pecorino Romano.
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your grill to medium-high heat (about 400–450°F). Oil the grates lightly to prevent sticking.
- Put the chicken breasts in a bowl. Add 1 cup honey BBQ sauce and toss to coat. Let them marinate for at least 15 minutes (up to 2 hours in the fridge is fine).
- In a separate bowl, combine the halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 cup grated Parmesan. Toss until evenly coated.
Cooking
- Place the seasoned potatoes in a grill basket or on foil with holes poked for steam release. Put the basket on the grill.
- Place the marinated chicken on the grill grates. Cook both for about 15–20 minutes total, turning the chicken once and stirring the potatoes occasionally.
- Grill until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
Serving
- Remove chicken and potatoes from the grill. Let chicken rest for 3–5 minutes to retain juices. Sprinkle the potatoes with chopped fresh parsley and serve.
Notes
Store cooled chicken and potatoes in airtight containers for 3–4 days in the refrigerator. For longer storage, freeze cooked chicken and potatoes up to 3 months.