Reviewed: Sep. 13, 2009

Very easy. Both the kids and hubbie ate this right up.

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Reviewed: Sep. 10, 2009

excellent sauce, easy, not to many ingredients and i always have them on hand. i followed the directions the first time i made these, 2nd time i wanted spicy. i added some horseradish and green tobasco sauce. i used bone-in boobs...cheaper. broil this if raining. try this marinade...excellent!

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gderr

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Reviewed: Sep. 10, 2009

Very easy to make which gets extra points from me on a busy school/work night. Followed the recipe exactly, except used chicken tenders on the Forman Indoor/Outdoor Grill. Even the picky 7 year old son loved it. Thanks for sharing.

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MOMS2398

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Reviewed: Sep. 8, 2009

I used this as a marinate and then boiled what was leftover and used this as a sauce for the cooked chicken. It made the chicken very moist and flavorful.

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Sep. 7, 2009

Tasted great! I didn't have any dijon, but did have "horse radish mustard" and it worked well. Very tangy, spicy and slightly sweet.

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Aragon-Bruce

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Reviewed: Sep. 3, 2009

The honey mustard is AMAZING. LOVE IT!

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Lindsay

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Reviewed: Sep. 2, 2009

I thought the chicken turned out pretty bland, but I made another batch of marinade, with a little more honey that the recipe calls for, and drizzled the grilled chicken and let it rest for a bit. Also used some sauce for dipping. Chicken was much more flavorful this way. I will make again with the same changes.

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Chickentarian

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

I am not sure if one more review is needed for this very tasty recipe! I made the sauce with slight alterations due to ingredients on hand: I used almost all Dijon mustard but had to supplement with a bit of German Hot Mustard, I didn't have chicken breasts but used thighs, bone in and skin on. I probably added a bit more mayo and used HP sauce instead of steak sauce. There was more than enough sauce for four chicken thighs, so before I mixed it with the chicken, I put about half of it into a container with two small pork boneless steaks, still frozen, for supper the next night. I ended up roasting the chicken for about 40 minutes at 350 and didn't feel the need to baste. It was tender and delicious, and I do think would have been even better if cooked on the BBQ. Also, the sauce by itself is terrific and would be great as a dip or as a spread in a sandwich. It was also very good with the pork which was BBQ'd. Definitely to be made again in our house. Thank you tahoegirl.

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Judith

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 31, 2009

Perfect! The only sub was "light" mayo. The chicken stayed moist and the glaze after grilling left just a touch of sweetness.

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liza

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Reviewed: Aug. 30, 2009

Loved the Honey mustard sauce!

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dklove69

Cooking Level: Expert

Living In: New Smyrna Beach, Florida, USA

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Reviewed: Aug. 30, 2009

4 stars for the original recipe - 5 stars for my adjustments. Add a couple dashes Worcestershire sauce, ground mustard, one dash tabasco, some ground pepper. But the absoloute key to delicious chicken is boneless skinless chicken thighs instead of breasts. Marinate for four hours. Simply delicious and the best chicken I have ever made. Baste with the marinade every time you flip on the grill. I have made this about 20 times now with perfect results.

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Ben Sullivan

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 30, 2009

Delicious! The chicken was tender and the sauce is absolutely wonderful. Even my child who claims to hate mustard loved it. We've tried this on salmon too and it's great!

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Brandi

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Aug. 30, 2009

great recipe! i used a teriyaki sauce because i did not have any steak sauce and it turned out great. i grilled on a stove top grill pan and the chicken stayed so nice and moist. my husband is a picky eater and really loved this--and especially loved adding some more of the sauce that i had set aside before to it after!

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cairocook

Cooking Level: Intermediate

Home Town: Duluth, Georgia, USA

Living In: Cairo, Al-Qahirah, Egypt

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Reviewed: Aug. 28, 2009

excellent! I made extra sauce for dipping. Next time I will try yogurt instead of mayonnaise for the marinade.

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BROWNBAKER

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Reviewed: Aug. 27, 2009

Good sauce, I used worstershire instead of steak sauce. However, it flared up my grill since it was so drippy. I'd think better under broiler than gas grill.

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CONNIEMD

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Reviewed: Aug. 24, 2009

This is a phenomenal recipe! Cut it in half as I only needed it for two breasts. Put them on the BBQ and basted every so often...didn't change a thing! AMAZING! I would imagine it also tastes good cold the next day tossed into a salad.

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jb

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Reviewed: Aug. 24, 2009

This was excellent - followed the recipe and it was perfect. I would serve this to guests without hesitation.... but the real pearl here is the Honey Mustard Sauce. Absolutely out of this world!

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Phil

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Reviewed: Aug. 24, 2009

I've read a lot of reviews that said this recipe had no flavor, and I disagree. I used actual "Grey Poupon" dijon mustard, a high grade very sweet honey, and "Chaka's"for the steak sauce. Both my boyfriend and I loved it. I just dumped all the ingredients into a plastic back, squished it all together, and then added the chicken for to marinade about an hour or so. We didn't baste the chicken, but it came out great. I'll definitely be saving this recipe for next time.

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