Grilled Cajun Chicken with Crisp Taters Tracey Seaman   From Every Day with Rachael Ray May 2008 4 SERVINGS Prep Time: 10 min Cook Time: 1 hr 1/4 cup honey mustard 2 tablespoons Cajun spices 1/4 cup extra-virgin olive oil One 4-pound chicken Salt 1 1/4 pounds small new potatoes Pepper 1. Preheat a grill to high. In a small bowl, stir together the mustard and Cajun spices, then mix in 2 tablespoons olive oil. Brush the mixture on the chicken; sprinkle with salt. Cover and grill, turning once, until an instant-read thermometer inserted in the thigh registers 155°, about 1 hour. 2. Meanwhile, in a medium saucepan, cover the potatoes with salted water. Bring to a boil, then lower the heat and simmer until fork-tender, about 10 minutes; drain. 3. About 15 minutes before the chicken is done, toss the potatoes with the remaining 2 tablespoons olive oil; season with salt and pepper. Grill, turning, until crisp. 4. Transfer the chicken to a cutting board; let rest for 10 minutes before carving. Serve with the potatoes.

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