Roasted Honey-Mustard Chicken with Thyme Potatoes

Ingredients

• 4 large chicken legs
• 3 tablespoons honey
• 2 tablespoons wholegrain mustard
• 3 garlic cloves
• Juice of 1 lemon
• 600 g baby potatoes
• 2 red onions
• 5 sprigs of fresh thyme
• 70 g butter
• Salt and black pepper

Instructions

1. 1

   The Best BBQ Honey-Mustard Chicken with Thyme PotatoesHey there, I'm Dirk from Cookinglife — the BBQ master who loves a serious piece of meat! This is a bold grilled chicken with a punchy honey-mustard sauce that's perfect for the barbecue — ideal for those who love big, smoky flavours in the garden. The combination of sweet honey and sharp mustard gives the chicken a robust glaze and real bite, while the thyme potatoes crisp up perfectly on the grill. Make it a proper feast for the family, because this one fills you up and tastes like a victory — just like we say at Cookinglife: "Bring fire and flavour to your kitchen with simple, hearty recipes!"Ingredients (serves 4 hungry ones)4 large chicken legs (about 1 kg total, because we're going big on the meat)3 tablespoons honey (for that extra sweet kick)2 tablespoons wholegrain mustard3 garlic cloves, finely choppedJuice of 1 lemon (about 50 ml)600 g baby potatoes, washed and halved2 red onions, cut into wedges5 sprigs of fresh thyme70 g butter, cut into knobsSalt and black pepper to taste (go easy for a low-salt version, but don't be too cautious)InstructionsMake the marinade. In a large bowl, mix together the honey, wholegrain mustard, finely chopped garlic and lemon juice. Add the chicken legs and rub them all over with the mixture. Cover and refrigerate for at least 2 hours for maximum flavour — longer is better!Heat the BBQ. Light your barbecue to medium-high heat and make sure the grill is nice and hot for those perfect grill marks.Get everything ready. Remove the chicken from the marinade and place it on the grill along with the halved baby potatoes, red onion wedges and thyme sprigs. Season everything lightly with salt and pepper.Grill it all. Place on a baking tray or directly on the grill and cook for 30–35 minutes until the chicken is cooked through and golden brown — turn halfway through for even cooking and that authentic BBQ effect.Finishing touch. Remove from the grill and scatter the butter knobs over the chicken and potatoes. Let it melt for extra gloss — this makes it absolutely irresistible!Serve it up. Rest for 5 minutes, then plate up with a fresh salad or steamed green beans for a complete meal. At Cookinglife we say: "Make every bite a bold moment!"Tips and bold twistsAs a BBQ pro, I know cooking gets more fun when you make it your own — because meat and fire belong together! For a sugar-free version, swap the honey for sugar-free syrup to keep the sweetness without the fuss. Go low-salt by skipping the added salt; the lemon and garlic already pack plenty of punch. This recipe is naturally gluten-free, but check your mustard label. Try rosemary instead of thyme for extra herby depth — "Bring fire to your kitchen" and share your grilling adventures with us! Enjoy!