CHICKEN MARINADE HONEY MUSTARD RECIPES

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HONEY MUSTARD CHICKEN MARINADE RECIPE - FOOD NETWO…



Honey Mustard Chicken Marinade Recipe - Food Netwo… image

This tangy-sweet marinade takes a hum-drum weeknight chicken dinner up a notch or two. Mix it up with 1 1/2 pounds of chicken, pop it in the freezer and you'll always have a flavorful meal on hand.

Provided by Food Network Kitchen

Total Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 5

1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons whole-grain mustard
Kosher salt
4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds)

Steps:

  • For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
  • To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.

BBQ CHICKEN RECIPE | JAMIE OLIVER RECIPES



BBQ chicken recipe | Jamie Oliver recipes image

Here's how to get your barbecue chicken brilliantly chargrilled, juicy and perfectly cooked

Total Time 20 minutes

Yield 4

Number Of Ingredients 8

1 orange
1 dried chilli
1½ heaped teaspoons smoked paprika
1½ teaspoons Dijon or English mustard
3 tablespoons runny honey
3 tablespoons ketchup
1 teaspoon olive oil
4 x 120 g skinless higher-welfare chicken breasts

Steps:

    1. If barbecuing, light the grill now so the flames have died down and it’s ready when you’re ready to cook.
    2. Finely grate the orange zest into a shallow bowl. Crumble in the dried chilli. Add the paprika, mustard, honey, ketchup and a splash of olive oil.
    3. Season with a small pinch of salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside.
    4. Add the chicken breasts to the bowl with the remaining marinade. Turn them over in the marinade so they’re well coated, cover with clingfilm and leave to sit for 5 to 10 minutes or until the grill is ready.
    5. If using a griddle pan, put it over high heat now to get it screaming hot.
    6. Use tongs to transfer your chicken breasts onto the grill or griddle pan. For chicken breasts approximately 2cm thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through.
    7. Spoon a little of the reserved sauce over each breast.

Nutrition Facts : Calories 233 calories, FatContent 4 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 34.1 g protein, CarbohydrateContent 16.2 g carbohydrate, SugarContent 15.8 g sugar, SodiumContent 0.9 g salt, FiberContent 0.1 g fibre

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    1. If barbecuing, light the grill now so the flames have died down and it’s ready when you’re ready to cook.
    2. Finely grate the orange zest into a shallow bowl. Crumble in the dried chilli. Add the paprika, mustard, honey, ketchup and a splash of olive oil.
    3. Season with a small pinch of salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside.
    4. Add the chicken breasts to the bowl with the remaining marinade. Turn them over in the marinade so they’re well coated, cover with clingfilm and leave to sit for 5 to 10 minutes or until the grill is ready.
    5. If using a griddle pan, put it over high heat now to get it screaming hot.
    6. Use tongs to transfer your chicken breasts onto the grill or griddle pan. For chicken breasts approximately 2cm thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through.
    7. Spoon a little of the reserved sauce over each breast.
See details


HONEY MUSTARD CHICKEN MARINADE RECIPE - FOOD NETWO…
This tangy-sweet marinade takes a hum-drum weeknight chicken dinner up a notch or two. Mix it up with 1 1/2 pounds of chicken, pop it in the freezer and you'll always have a flavorful meal on hand.
From foodnetwork.com
Reviews 5
Total Time 10 minutes
  • To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.
See details


BBQ CHICKEN RECIPE | JAMIE OLIVER RECIPES
Here's how to get your barbecue chicken brilliantly chargrilled, juicy and perfectly cooked
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Total Time 20 minutes
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Calories 233 calories per serving
    1. If barbecuing, light the grill now so the flames have died down and it’s ready when you’re ready to cook.
    2. Finely grate the orange zest into a shallow bowl. Crumble in the dried chilli. Add the paprika, mustard, honey, ketchup and a splash of olive oil.
    3. Season with a small pinch of salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside.
    4. Add the chicken breasts to the bowl with the remaining marinade. Turn them over in the marinade so they’re well coated, cover with clingfilm and leave to sit for 5 to 10 minutes or until the grill is ready.
    5. If using a griddle pan, put it over high heat now to get it screaming hot.
    6. Use tongs to transfer your chicken breasts onto the grill or griddle pan. For chicken breasts approximately 2cm thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through.
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This is a very tasty chicken recipe. I followed the proportion for each ingredient as instructed and the honey mustard marinade turned out great. However, instead of grilling the chicken on the BBQ, I cooked the chicken in the oven for 40 minutes at 400 degrees in a 9' by 13' pan. Safe to say, the chicken …
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