Honey Mustard Chicken & BBQ Salsa

A simple and delicious barbequed honey mustard chicken with a lovely salsa and potatoes.

Veggies for the Salsa


4 Bone in Chicken Thighs
500g Small Potatoes – bitesized pieces
3 Tomatoes – Halved
1 Large Bell Pepper – quartered or halved
2-3 Green Onions – left whole
2 Limes – juiced
1 TBS English Mustard
1 TBS Honey
Salt & Pepper to taste
2-3 TBS Olive Oil
Handful of Parsley Chopped


Firstly start off with marinating the chicken thighs. Cut small cuts into the skin on the thighs and place them into a bowl or container. Add in a little salt and pepper to your taste along with a drizzle of olive oil. Then add in the juice of one lime and the mustard and honey. Mix all this together and place in the fridge covered up for at least four hours. When it comes time to cooking your whole meal take the chicken out of the fridge and leave it covered for ten minutes before grilling.

When you’re BBQ is up to temperature but you still have a couple of the flames going you are going to want to put your vegetables and lime for your salsa on their chopped into half or thirds. No need to oil these we want the pure flavour and darkness from the BBQ and flame. Turn them regularly for about 5 minutes until slightly darkened but not fully cooked through. We want that crunch. Take them off and chop them up small with a handfull of parsley, drizzle of olive oil and seasoning and the juice of the grilled lime. Then set aside whilst we cook everything else to let the flavours meld together.

Now take your chicken out of the marinade and place on to the grill bars. Cook regularly turning for about 12-15 minutes or less if your chicken thighs are smaller. Whilst your regularly turning drizzle bits of your marinade on for extra flavour.

Meanwhile, cut your potatoes into bitesize pieces and place into a pot of water and bring to a boil for around 15 minutes or until tender. Alternatively you could par boil them for 10 minutes and finish them off on the bbq for more flavour. The choice is yours.
Finally assemble and drizzle over as much of the salsa as you want. You could also add grilled garlic and chilli into the mix if you like.

The Burning Fire before the Coals are Ready