Reviewed: Sep. 28, 2009

my family and my guests loved it. quick and easy too!

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katie

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Divide, Colorado, USA

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Reviewed: Jul. 2, 2009

My picky husband LOVED it. He took one piece to try and ate two more. He never eats leftovers but insisted we save what was left and even stopped from eating more bec he wouldn't be able to eat the entire piece and didn't want to waste any of this!

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MsWeezel

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Reviewed: May 18, 2009

Wow, this did not taste like mustard. It was really quick and easy! I used 1.5# of boneless thighs and halved the honey & mustard. Will use again.

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mary12

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Reviewed: Feb. 16, 2009

I followed the recipe accordingly, but the flavor was a bit off. It was too sweet for me and too bland for my husband.

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miko

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Reviewed: Jan. 27, 2009

Just ok

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Jan. 4, 2009

It was good, but way too sweet for our taste. Probably should have used dijon rather than yellow prepared mustard.

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Bard

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Reviewed: Dec. 3, 2008

I removed the skin from the chicken before rubbing it with the mixture. Also, I think doing just chicken breasts would have worked out better for my family. Other then that my really picky kids (and picky hubby) ate it up like it was ice cream. I served the chicken with jasmine rice and asparagus.

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Terilynn

Cooking Level: Intermediate

Living In: Durango, Colorado, USA

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Reviewed: Oct. 13, 2008

I think if this had marinated longer, it would have had more flavor and would have been better. I baked mine at 400, basting often and still didn't get a nice sticky brown crust like I was hoping for. I spooned some extra sauce on it after cooking which helped some but still would have liked it to have more flavor throughout the pieces. I think marinating longer would do that--the flavor is good overall, just want more of it. I did as one reviewer suggested and put it a ziploc bag and squished it all together--made it super easy! Thanks for advice. Will try again with some adjustments to my taste. thanks

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CARDINALLOVER

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2008

Easy, moist and tasty.

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Rach12

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Reviewed: Apr. 21, 2008

Sooooo good! We barbequed this with the beer can method. Over indirect heat for 1hr20min. Turning and basting with marinade every 20 min. Saved some sauce for dipping. In making the sauce added 1/2 cup melted butter, and used a stone ground dijon mustard and classic yellow mustard ratio of 2:1. Also I decided to use the nutmeg, and I think this underlying tone make's the sauce.

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ChrissyWiz

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Glendale, California, USA

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Reviewed: Oct. 2, 2007

Not bad, but for my husband and I the nutmeg was a little too strange, it didn't add. Made it again with garlic instead of nutmeg - and what could be bad?? :)

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SIRMIROM

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Jun. 29, 2007

was some darn good chicken

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Oddball8945

Cooking Level: Intermediate

Home Town: Avenel, New Jersey, USA

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Reviewed: Jun. 15, 2007

Simple and very tasty!

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Jen W.

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Reviewed: Apr. 11, 2007

We liked it although next time I would cut back just a touch on the mustard because that taste does come through quite a bit. I loved the nutmeg in this, very different. The sauce is excellent for dipping the chicken in and it cooked up nice in the marinade....didn't waste a thing.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Dec. 16, 2006

This was so easy and so good.I will be making this again. I have never had nutmeg on chicken, but it really did give it something special.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Jan. 16, 2006

Really good, the nutmeg adds a nice touch and really cuts down the mustard flavour. I'm making a new meal every monday night for my grandmother and this was the first day. Both Grandma and I would make it again. We baked it in the marinade and I think it would make a nice sauce with rice. Thanks!

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Nonee Bee

Cooking Level: Intermediate

Home Town: Richmond, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Sep. 18, 2005

This recipe was great! Even my, who is a strict red meat and potato man, loved it. Be sure and save a little extra of the marinade to put on the chicken after its cooked. WonderfuL!

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Cheryl

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Reviewed: Jul. 6, 2005

Could not get any easier than this. Used chicken breasts and made on the grill. Thanks

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LESLEYfromWI

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Reviewed: Apr. 25, 2005

Excellent!! My family loved it, even my picky daughter who doesn't really like meat (she's too distraught about where it comes from to want to eat it)! This will definitely be made again. We LOVED this!! Thank you so much for sharing this recipe! It's quick, so easy and I had everything on hand. And, cleanup was a snap (big plus in my book. I hate cleaning the kitchen)!! 5 stars in my book!!!

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justise

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 1, 2004

"Darn Good" is darn right! This is tasty, quick, and easy...what more could you ask for. I throw everything into a ziploc bag and squish it around - marinade made easy! This has an "asian feel" to it, I usually make it with fried rice. Yum!

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