READY IN 45 mins

Garlic Chicken And Grapes

Read Reviews (78)

"Grapes and sesame seeds are baked with the chicken in this unusual recipe. Served with a mustard sauce." — CHRISTYJ

Directions

Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.

Kitchen-Friendly View

PREP 5 mins
COOK 40 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 23, 2004

We really liked the flavor of this dish. After mixing up the sauce, I couldn't understand why this shouldn't be cooked with the chicken and that is what I did. Just poured on top and then added the sliced grapes before the end of cooking. I am kind of surprised that no on has suggested using a combination of green and red grapes to make the dish more visually pleasing. I did this with good results. Served with brown rice.

—JDVMD

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Most Helpful Critical Review

Oct 31, 2004

I'm sorry. Everyone seems to like this recipe but I hated it. I thought the sauce was terrible. I think it was the vinegar I didn't like. My family liked it though. I served it with white rice and peas. I liked the first few bites then I had to really choke the rest down. After I realized I didn't like the sauce, I tried to add a few more spices (garlic salt, onion powder, oregano, a little of the chicken broth) and a little flour to thicken it up a bit. It was OK at best to me, but as I said, the rest of the family liked it. None of us cared for the cooked grapes, however. Not the worst I've ever had, but I think if I ever make this again I will omit the vinegar.

—SEANZILLA

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103 Ratings

May 14, 2003

I will admit I was *very* skeptical about the Dijon mustard sauce, as I am not generally a fan of mustard. But this was a most excellent recipe!!! I quartered the grapes (thought the whole grapes wouldn't integrate well at eating time, and I'm glad I did it this way), but other than that, strictly followed the recipe. I don't really understand the comments by those that were disappointed with this recipe, but I guess to each his or her own. I made if for a friend that is on a fat-restricted diet due to MS, and it was a bit hit. Thanks for a great recipe! I have added it to my "repertoire" and will be making this again.

—WALTDOUD

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Aug 28, 2003

If you don't want to use the oven (too hot during the summer where I live for that!), here's a stove-top version: Use the sauce as a marinade (including minced garlic - I used four cloves) for four chicken breasts cut into large pieces (I also added a little oil). After marinating for a couple hours, heat a little oil in a pan, and saute chicken and sauce for 25-30 minutes. Add grapes (which I also halved) ten minutes before serving. Serve with rice. I also used balsamic vinegar, and I omitted the seseame seeds for this version.

—JEBP

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Oct 24, 2003

Had the girls over for a luncheon and I try to find new, interesting recipes. This one fit the bill, they all loved it and asked for the recipe. When combining sauce ingredients, do it over low heat and whisk to blend. I especially liked the flavor of the toasted sesame seeds and the grapes added an extra dimension, except when you reheat it - don't like hot grapes!!

—Dale

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Dec 16, 2003

This recipe turned out great! Following advice from others, I added the sauce 5 minutes before adding the grapes, except I added all of it! It baked in giving a wonderful taste to the chicken. As well, for added texture, I added sliced mushrooms and onions when I flipped the chicken over. My wife and I loved it!

—JKWIGGINS

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Jul 13, 2003

This recipe is easy, unique, and tasty. I used 6 chicken breasts and 1 cup of quartered grapes. Poured a small amount of sauce on the breasts for the last 5 mins of baking and left the rest to taste. I will definitely make this recipe again.

—CINDY WAIT

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Jul 13, 2003

Great twist on Chicken recipes. The grapes sounded somewhat questionable, but I went ahead with them only slicing them in half. Surprise! What a great accompaniment to the nutty chicken. Most definitely use the sauce. It adds that special touch and flavor.

—REALTYLJO1

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Nutrition

Calories
373 kcal
19%

Carbohydrates
18.1 g
6%

Cholesterol
129 mg
43%

Fat
11.1 g
17%

Fiber
0.8 g
3%

Protein
48.4 g
97%

Sodium
753 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Garlic Chicken And Grapes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 373
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 2.3g 12 %
Cholesterol 129mg 43 %
Sodium 753mg 30 %
** Potassium 520mg 15 %
Total Carbohydrates 18.1g 6 %
Dietary Fiber 0.8g 3 %
Protein 48.4g 97 %
Sugars 14.8g
Vitamin A 1 %
Vitamin C 10 %
Calcium 6 %
Iron 22 %
** Thiamin 17 %
** Niacin 236 %
** Vitamin B6 63 %
** Magnesium 20 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.