Honey-and-mustard chicken with potato salad

Chicken

• In a bowl, mix the oil, a pinch of salt and pepper, honey and mustard.
• Pour half of this mixture over the chicken and toss. Allow to marinate for 1 hour. Keep the remaining mixture for basting during cooking.
• Heat the grill or braai to a medium heat.
• Cook the chicken pieces skin-side down for 5 minutes; then turn over. Continue for about 20 minutes, until the chicken is thoroughly cooked. Baste occasionally during cooking.

Potato salad

• Place the potatoes into a pot, cover with water and add a generous pinch of salt.
• Place it on the stovetop and bring to a boil. Turn down to a simmer, and allow to cook until al dente. Strain.
• Once cool, add the pickles, mayonnaise and salt & pepper to taste.
• Gently toss to coat evenly.
• Serve the chicken with the creamy potato salad on the side.