HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChargrilled Honey Mustard Chicken
Chargrilled Honey-Mustard Chicken

Chargrilled Honey-Mustard Chicken

with Haloumi, Courgette Salad & Creamy Dill Potatoes

Grill Kit
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In tonight’s BBQ feast, tender and juicy grilled chicken gets a punch of tangy wholegrain mustard and sweet honey to balance it out. Also joining in the ring is a moreish bowl of creamy herbed potatoes, plus some gooey haloumi for a final K.O. To get flavour that really packs a punch, be sure to marinate the chicken for a few hours or the night before in the fridge. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!

Tags:BBQ Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



3 clove




1 packet

wholegrain mustard


1 packet

chicken breast strips





1 bag

mixed salad leaves

1 packet

haloumi/grill cheese


1 packet

dill & parsley mayonnaise


1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

1 tbs



balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4729 kJ
Fat76.8 g
of which saturates25.9 g
Carbohydrate41.6 g
of which sugars15.7 g
Dietary Fibre0 g
Protein67 g
Cholesterol0 mg
Sodium2101 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the BBQ to a medium-high heat. Bring a large saucepan of salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-12 minutes. Drain the potato and return to the saucepan. Set aside to cool.


While the potato is cooking, finely chop the garlic. Zest the lemon to get a pinch, then slice in half. In a medium bowl, combine the garlic, lemon zest, a generous squeeze of lemon juice, the honey, wholegrain mustard and a drizzle of olive oil. Season with salt and pepper. Add the chicken breast strips and toss to coat. Set aside. TIP: For extra flavour, marinate the chicken for a few hours or the day before in a covered container in the fridge.


Thinly slice the courgette into batons. Cut the tomato into 1cm wedges. Place the courgette on a plate with a generous drizzle of olive oil. Season with salt and pepper. Set aside. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add the tomato and mixed salad leaves, then set aside. Pat the haloumi dry with paper towel and cut into 1cm slices. Place the haloumi on a second plate, drizzle with olive oil and toss to coat.


When the BBQ is hot, using tongs, pick up the chicken and let any excess marinade drip back into the bowl. Grill the chicken, turning, until charred and cooked through, 8-12 minutes. While cooking, occasionally spoon any excess marinade over the chicken. Transfer to a plate to rest. While the chicken is resting, grill the courgette until charred and softened, 3-5 minutes on each side. TIP: No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken and marinade, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate. Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Cook the courgette until lightly golden, 3-5 minutes on each side. Transfer to a plate.


Add the haloumi to the BBQ flat plate and grill until golden brown, 2-3 minutes each side. While the haloumi is grilling, add the dill & parsley mayonnaise and grated Parmesan cheese to the potato. Gently toss to coat and season to taste. Roughly chop the grilled courgette, then add to the salad and toss to coat. TIP: Avoid using the grill plate to cook your halloumi in case it gets stuck! TIP: No BBQ or flat plate? Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 2 minutes each side.


Bring everything to the table to serve. Help yourself to the chargrilled honey-mustard chicken, haloumi, charred courgette salad and creamy dill potatoes.