Scrub potatoes (no need to peel) and cut into 1-inch wedges. Put into a medium saucepan with 1 tablespoon salt and enough water to cover by 1 inch. Cover and bring to a boil. Once boiling, uncover and cook until just tender when pierced with a knife, 5–7 minutes more. Drain, rinse with cold water, and drain again. Pat potatoes dry. Meanwhile, peel and finely chop 1 large clove garlic. Finely chop cornichons. In a medium bowl, combine garlic, cornichons, and vinegar. Whisk in 3 tablespoons oil and season to taste with salt and pepper. Add potatoes. Stir to combine. Let stand at room temperature until step 6, stirring occasionally.
Trim bottom 2 inches from asparagus. Chop dill fronds, discarding stems. In a large bowl, whisk honey, mustard, and 1 tablespoon oil; season with a generous pinch each salt and pepper. Heat a grill or grill pan over medium-high if using, or preheat broiler with top rack 6 inches from heat source. Pat chicken dry. Rub lightly with oil and season on both sides with ¼ teaspoon each salt and pepper. (If using broiler, place chicken on a rimmed baking sheet.)
Grill or broil chicken, turning once or twice, until lightly charred, about 5 minutes per side. Add asparagus during the last 5 minutes, and cook until crisp-tender (watch closely).
Transfer asparagus to serving plates; season with a pinch of salt. Spoon honey mustard sauce over chicken. Cook, turning, until honey-mustard sauce is lightly caramelized, 1 minute more. Add dill to potato salad and stir to combine. Transfer chicken to plates with asparagus and serve with potato salad alongside. Enjoy!
Originally Submitted
8/29/2018
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