Reviewed: Jan. 17, 2013

This was awesome! Way better than I expected. I'm not a huge fan of Dijon mustard, so I used a little less than half yellow mustard, the rest Dijon, for the mustard that's called for. I think the Dijon in there made it more "robust" tasting than if I'd have used all yellow mustard, but was still subtle enough that I liked it. We will make this again FOR SURE.

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Reviewer:

isiscrystal

Cooking Level: Intermediate

Reviewed: Jan. 15, 2013

OMG!!!! YUMMY!!!!

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Reviewer:

lqdcrystal

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Jan. 13, 2013

Amazing chicken!

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Reviewer:

Jamie1975

Cooking Level: Intermediate

Reviewed: Jan. 10, 2013

This was delicious! I grilled the chicken on a George Forman type grill. I then sliced the chicken and put them in wraps smeared with extra honey mustard sauce. I also added grilled peppers, avocado, mixed greens and some chopped sundries tomatoes. Everyone devoured it!!! In my opinion, it's best to use thin chicken breasts.

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Reviewer:

RMINES

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Scarsdale, New York, USA

Reviewed: Dec. 30, 2012

This recipe was perfect...Everyone in my family loved it. Can't wait to do it again

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Reviewer:

gabs

Reviewed: Dec. 10, 2012

This recipe was excellent and a huge success. I doubled the recipe and put the chicken and marinade in a ziplock bag. I only intended to marinate overnight. However, plans changed and these ended up marinating in the fridge for a day and a half. I would turn the bag over regularly to insure even marinating. I used this recipe on some breasts as I was cooking for the first time on Weber Kettle Charcoal grill. I used Mesquite flavor charcoal and cooked the chicken slow on a low heat. They came out juicy with a smokey sweet flavor that was delicious. Family loved it and the leftovers disappeared quickly.

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Reviewer:

Jerry Trevino

Reviewed: Dec. 5, 2012

Yum Yum Yum YUM! I made these on my george foreman in my dorm so they didn't cook all the way through before the outside started to get crispy but I just popped them in the oven for a bit. Delicious flavor!!

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Reviewer:

RazzyHoHo

Reviewed: Nov. 28, 2012

I used horseradish mustard and added 1 tblsp white wine. and sauteed in just a little olive oil for about 15 minutes. Excellent dish.

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Reviewer:

brutay

Cooking Level: Expert

Reviewed: Nov. 15, 2012

I absolutely love this recipe. This recipe was a hit with all the picky eaters in my family. The only changes I made was that baked it instead of grilled (because of the weather) and I used chicken thighs instead of breast (My grandmother doesn't like chicken breast).I can not wait until I can fire up the grill so I can have my grilled honey mustard chicken. Thank Connie for this wonderful recipe.

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Reviewer:

Aydee

Reviewed: Nov. 15, 2012

This was SO good!!!! I made my chicken breast on the George Foreman until they were 180 or no longer pink! The sauce pretty much burnt off but it is an AMAZING dipping sauce!! This will be one recipe that I make over and over! I couldn't stop eating! :) I also didn't have Dijon so I did half normal mustard and half spicy brown mustard!

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