Honey-Mustard Chicken
(from alaird’s recipe box)
For an even speedier meal, use skinless chicken breasts. Broil Chicken, turning once, until no longer pink, about 15 minutes.
Make measuring honey easier by spraying the mesuring cup with vegetable cooking spray. The honey will not stick to the cup.
Make the honey-mustard sauce ahead of time as directed in step 1. Keep refrigerated until ready to use. Store in an air tight container for up to 1 week.
Give the chiken a wounderful tangey tast by adding 2 TBSP of orang marmalade to the sauce.
Prep time: 12 minutes
Cook time: 45 minutes
Serves 4 people
Categories: Main course
Ingredients
- 1/3 cup Dijon mustard
- 1/3 cup honey
- 2 TBSP chopped fresh dill or 1 TBSP dried dill
- 1 tsp freshly grated orange peel
- 1 (2 1/2-pound) chicken, quartered
Directions
-
Preheat oven to 400 degrees. Combine mustard and honey in a small bowl. Stir in dill and orange peel
-
Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of cicken; coat well.
-
Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.
-
Brush skin with remaining sauce. Bake until juicens run clear when thickest portion of meat is pierced with a knife, about 30 minutes