Honey Mustard Chicken Recipe - Allrecipes.com
Honey Mustard Chicken Recipe
  • READY IN ABOUT hrs

Honey Mustard Chicken

Recipe by  

"Apricot jam lends a fruitiness to the honey mustard marinade. Serve over rice, if desired."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    2 hrs 10 mins

Directions

  1. Sprinkle chicken with paprika, pepper, and curry powder. Place in a roasting pan.
  2. Combine mustard, honey, and jam in a small bowl. Pour over chicken, and marinate for 1 hour or overnight.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, basting often.
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Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2011

I make this quite a bit but I used BLSL chicken breasts instead of skin on chicken pieces, I flip flop the apricot jam and dijon mustard amounts. and I also increase the curry powder to a full tablespoon. I like to serve this with vegetable fried rice or a vegetable stir fry and steamed white rice. Great for a quick weeknight dinner. NOTE: This is also good with pork.

 
Most Helpful Critical Review
Oct 07, 2010

Pretty good ... different, for sure ... I probably won't make it again, tho' ....

 
Jun 22, 2003

Delicious! I used 4 chicken breasts instead and didn't marinade as long and it still worked perfectly. Lower cooking time to 30 minutes if using just the breasts.

 
May 11, 2004

This was really good. I made it for 100 people for Mothers Day Brunch and got a lot of compliments. I thought the marinade was too sweet before I poured it on so I added more dijon mustard to it. I discovered later that I didn't really need to do that because the spices balance out the sweetness perfectly. I am not fond of chicken on the bone and next time I think I will try using breasts as someone else had suggested. The spices on this recipe are perfect-don't change a thing!!!

 
Apr 07, 2004

Great tasting chicken. Once suggestion, double the sauce and don't forget to cover the chicken while its cooking. The extra sauce is good to pour over the rice, and tastes even better the next day.

 
Sep 18, 2003

We all loved it. Very flavorful and easy to prepare. If just cooking breasts, reduce cook time to about 30 minutes.

 
Jun 10, 2012

Wow! This is one fabulous recipe. I used boneless chicken breasts pounded thin and poked with a fork to soak up the marinade. I put all the ingredients along with a little minced garlic into a ziploc bag and let it marinate all day. I grilled this vs. baking and it turned out moist and delicious!

 
Mar 15, 2005

I am giving this four stars because I think it has real potential. Maybe it is just our taste buds, but we thought the Dijon mustard totally overwhelmed this dish. My husband and I could hardly eat it. That said, the underlying flavor of the apricot and honey was so tantalizing that I am going to try this again using regular mustard and maybe a little less of it. I doubt I could make any honey-mustard chicken now without adding the apricot jam. Thanks for the great idea!

 

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Nutrition

  • Calories
  • 617 kcal
  • 31%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 195 mg
  • 65%
  • Fat
  • 39.1 g
  • 60%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 48.4 g
  • 97%
  • Sodium
  • 345 mg
  • 14%

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

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