Well, I signed up for the Whip It Up Challenge again this summer!  And I’m looking forward to the peer pressure of trying new recipes! It doesn’t start for a couple weeks, but here is one I tried last night!

I found it in a Rachel Ray magazine, but you can find the recipe here as well.

Was the recipe easy to follow?

Yes! It was very easy. I was able to prep the chicken and potatoes and entertain Maria at the same time (well, Curious George helped too!)  The only real change I made was that I just sprayed the potatoes with olive oil spray before putting them on the grill, instead of mixing them in the bowl with olive oil.

Did the dish taste good?

Yes, it was very very good. I didn’t serve it with chives or the lime wedges, because I forgot to go out and cut the chives out of my herb garden (which only has chives right now) while it was on the grill. And didn’t get around to slicing the 2nd lime.

Would you make it again?

Most definitely. It was very tasty and easy!! Chad and I both thought it was great. It was hard to tell with Maria, she is so hungry after daycare that she eats a ton so isn’t always hungry when we eat dinner. She just likes to sit with us and pretend to eat, I think.

Honey-Mustard Chicken with Potato Wedges

3 tablespoons honey
3 tablespoons spicy brown mustard
2 tablespoons vegetable oil 2 limes, 1 juiced and 1 cut into 8 wedges
8 skinless, bone-in chicken thighs
2 large baking potatoes (about 12 ounces)
3 tablespoons extra-virgin olive oil (or olive oil spray)
Salt and pepper
2 tablespoons chopped fresh chives

In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes.

Meanwhile, in a large saucepan, combine the potatoes and enough salted water to cover; bring to a boil. Cook the potatoes for 20 minutes, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil (or spray with olive oil spray); season with salt and pepper.

Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side.

Serve the chicken with the lime wedges and potatoes. Sprinkle the chives over the potatoes.

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