The first time I made this Honey BBQ Chicken with Garlic Parmesan Potatoes, my family circled the table like they hadn’t eaten all day.
It’s the kind of weeknight meal that looks (and tastes) like you spent hours on it, but honestly, it’s mostly hands-off.
Sweet, tangy chicken meets crispy, garlicky potatoes with a hit of Parmesan — a win for picky eaters and guests alike.
I riff on this combination whenever I need dinner that satisfies without drama.
If you like bold flavors with simple technique, this recipe will become a go-to.
For another protein-forward weeknight idea, try this high-protein honey garlic butter chicken I often pair mentally with sides.
Why You’ll Love This Recipe
- Fast prep with big, family-friendly flavor.
- Minimal equipment — grill and oven do the heavy lifting.
- Balanced plate: sweet-and-smoky protein plus crispy, savory potatoes.
- Easy to scale for meal prep or a crowd.
The texture contrast is what sells this dish: the chicken gets a glossy, caramelized outer layer from the honey BBQ while staying juicy inside when you avoid overcooking.
The potatoes roast until the edges go golden and crunchy, then a final sprinkle of Parmesan melts into pockets of savory richness.
Together the sweetness, salt, umami, and crunch make every forkful feel complete.
"I made this for my family on a busy Tuesday and it disappeared — fast. The potatoes were an absolute standout. Five stars!" — Anna, home cook
Key Ingredients
Honey BBQ sauce
Honey BBQ sauce is the backbone of the chicken’s flavor. I prefer a sauce with a balance of honey for sweetness and a touch of smoke rather than one that’s all sugar; brands like Stubbs or Sweet Baby Ray’s are good starting points, but a local artisanal BBQ sauce often tastes fresher.
Chicken breasts (boneless, skinless)
Chicken breasts are lean and grill-friendly, but they can dry out if you overcook them. Choose even-thickness breasts or pound them lightly for consistent cooking, and don’t skip brushing them with sauce during grilling for moisture and flavor.
Potatoes (diced)
Starchy potatoes like Yukon Gold or russets work best for roasting into crisp-edged cubes. Tossing them in olive oil and spacing them on the sheet pan are small steps that make a big difference in how crisp they get.
Parmesan cheese
Fine-grated Parmesan adds a salty, nutty finish and helps the potatoes develop a slightly creamy, golden crust when returned to the oven. For depth, use real Parmigiano-Reggiano rather than pre-shredded blends when possible.
Full ingredient list:
- 4 boneless, skinless chicken breasts
- 1 cup honey BBQ sauce
- 3 cups potatoes, diced
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Step-by-Step Instructions
Step 1: Heat the grill
Preheat the grill to medium-high so it’s hot enough to sear the chicken without burning the sauce.
A clean, hot grate gives you those signature grill marks and helps the sauce caramelize quickly.
Pro tip: You’ll know the grill is ready when a hand held 5 inches above the grate can only tolerate the heat for 3–4 seconds.
Step 2: Season and sauce the chicken
Pat the chicken breasts dry, then season generously with salt and pepper on both sides.
Brush both sides with about half the honey BBQ sauce before placing on the grill so the sauce heats into the meat.
Pro tip: Keep some sauce aside to brush during grilling; adding it too early can burn, so apply extra sauce during the last few minutes.
Step 3: Grill the chicken
Place the chicken on the grill and cook for about 6–7 minutes per side, flipping once.
Continue to brush with reserved sauce during the final two minutes on each side for a glossy finish and extra flavor.
Pro tip: Use an instant-read thermometer — chicken is done at 165°F (74°C). Remove it at 160°F and let it rest; carryover cooking will finish it without drying.
Step 4: Prep the potatoes
While the chicken grills, toss diced potatoes with olive oil, minced garlic, salt, and pepper in a mixing bowl.
Make sure every piece is coated so they brown evenly in the oven.
Pro tip: Spread the potatoes in a single layer with space between pieces; crowding traps steam and prevents crisping.
Step 5: Roast the potatoes
Spread the potatoes on a baking sheet and bake at 400°F (200°C) for 25–30 minutes until golden and crispy at the edges.
Flip once midway to expose more surface area to the heat.
Pro tip: You’ll know they’re ready when a fork goes in easily and the outside has deep golden patches.
Step 6: Finish with Parmesan
Remove the potatoes from the oven and immediately sprinkle with the grated Parmesan.
Return to the oven for another 5 minutes so the cheese melts and adheres to the potato surfaces.
Pro tip: Freshly grated Parmesan melts more evenly than pre-shredded; save a little for garnish.
Step 7: Plate and garnish
Slice the chicken if desired and serve alongside the garlic Parmesan potatoes.
Finish with a scatter of chopped parsley for color and brightness.
Pro tip: Let the chicken rest 5 minutes before slicing to keep juices locked in.
Expert Tips for Success
-
Use an instant-read thermometer.
Trusting time alone risks dry chicken. Aim for 160°F on the thermometer, then rest to reach 165°F for perfect juiciness. -
Pound thick chicken breasts to an even thickness.
Uniform thickness means even cooking. A gentle pound with a meat mallet or rolling pin shaves minutes off the grill time and prevents the ends from drying. -
Control sugar burn in the BBQ sauce.
Honey and sugar in BBQ sauce burn at high heat. Brush on the sauce toward the end of grilling and use indirect heat if your grill runs hot. -
Choose the right potato and cut size.
Dice potatoes roughly 3/4-inch to 1-inch. Yukon Golds crisp beautifully yet stay creamy inside, while russets give a fluffier interior with extra-crispy edges. -
Don’t overcrowd the sheet pan.
For maximum browning, leave space between potato cubes. Use two pans rather than crowding one — the extra oven real estate is worth it. -
Layer flavor with garlic and Parmesan timing.
Add minced garlic to the oil before roasting, but avoid burning it. Sprinkle Parmesan after initial roasting so it melts without burning, then give it a short return to the oven. -
Rest the chicken before serving.
Cutting immediately loses juices. A five-minute rest on a plate tented with foil keeps the meat tender and lets the sauce set. -
Swap equipment to save time.
If you don’t have a grill, a hot cast-iron skillet does the job; you’ll get a great sear and can finish in the oven. -
Consider holding the sauce back for serving.
If you prefer less glaze on the surface, brush minimally while cooking and offer extra sauce on the side for dipping. -
Meal-prep strategy: cook double.
Make an extra batch of potatoes and chicken for lunches; chill separately and reheat in a skillet or oven to revive crispness.
Storage & Freezing
Fridge: Cool the chicken and potatoes to room temperature before storing.
Keep them in airtight containers for up to 3–4 days. Store the chicken and potatoes separately to maintain texture.
Freezer: For longer storage, freeze cooked chicken breasts and roasted potatoes in freezer-safe containers or heavy-duty bags for up to 2 months.
Label with date and note whether sauce is included.
Reheating: For best results, reheat potatoes in a 400°F oven or in an air fryer for 5–8 minutes to regain crispness.
Reheat chicken gently in a 325°F oven or cover and warm in a skillet with a splash of water, then briefly sear for texture.
Avoid microwaving if you want to preserve texture; it tends to make the potatoes soggy and the chicken rubbery.
Variations & Substitutions
- Lighter swap: Use skinless chicken thighs instead of breasts for more forgiving, juicier results.
- Flavor twist: Add a splash of apple cider vinegar or smoked paprika to the BBQ sauce for tang and depth.
- Vegetarian option: Grill thick portobello mushrooms brushed with BBQ sauce and serve with the same garlic Parmesan potatoes.
- Low-carb twist: Replace diced potatoes with roasted cauliflower florets tossed in garlic and Parmesan.
Frequently Asked Questions
What’s the best cut of chicken for this recipe?
Boneless, skinless chicken breasts are specified because they’re lean and quick to cook.
If you prefer juicier meat, bone-in thighs or skin-on breasts work well; adjust cooking times accordingly.
Can I bake the chicken instead of grilling?
Yes. Bake at 400°F for 20–25 minutes, brushing with sauce near the end.
Finish under the broiler for a minute or two to caramelize the sauce if desired.
How do I prevent the BBQ sauce from burning on the grill?
Brush on sauce during the last few minutes of cooking and avoid direct high flames.
If flare-ups occur, move the chicken to a cooler part of the grill and finish indirectly.
Can I make this ahead for meal prep?
Absolutely—grill the chicken and roast the potatoes, then cool and store separately for 3–4 days.
Reheat potatoes in an oven or air fryer to restore crispness.
Is there a gluten-free version?
Most plain honey BBQ sauces are gluten-free, but always check labels.
Use certified gluten-free sauce and ensure any added seasonings are safe.
Final Thoughts
This Honey BBQ Chicken with Garlic Parmesan Potatoes is straightforward comfort food that looks special and cooks quickly.
If you tried it, please leave a star rating in the recipe card below and pin this to your Pinterest boards for later.
Conclusion
For another meal prep take on BBQ chicken and garlic parm potatoes, see this BBQ Chicken Garlic Parm Potatoes (Meal Prep) – Hummus Fit for inspiration.
If you want a higher-protein meal-prep spin, check out this High Protein Honey BBQ Chicken & Garlic Parmesan Potatoes on MealPrep.
Honey BBQ Chicken with Garlic Parmesan Potatoes
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Pound to an even thickness for even cooking.
- 1 cup honey BBQ sauce Use a balanced sauce with sweetness and a touch of smoke.
For the Potatoes
- 3 cups potatoes, diced Yukon Gold or russets work best.
- 1/2 cup grated Parmesan cheese Use freshly grated for best results.
- 4 cloves garlic, minced Add to oil before roasting.
- 2 tablespoons olive oil For tossing the potatoes.
- to taste Salt and pepper Adjust seasoning as preferred.
- for garnish Chopped parsley Adds color and brightness.
Instructions
Preparation
- Preheat the grill to medium-high heat.
- Pat the chicken breasts dry and season with salt and pepper.
- Brush half of the honey BBQ sauce on both sides of the chicken.
- In a mixing bowl, toss diced potatoes with olive oil, minced garlic, salt, and pepper.
Grilling and Roasting
- Place chicken on the grill and cook for 6–7 minutes per side, brushing with reserved sauce during the last few minutes.
- Spread the potatoes on a baking sheet in a single layer and roast in the oven at 400°F for 25–30 minutes, flipping once.
- After roasting, sprinkle the potatoes with grated Parmesan and return to the oven for 5 minutes.
Serving
- Slice the chicken if desired, serve with garlic Parmesan potatoes, and garnish with chopped parsley.
