Garlic Chicken And Grapes

Garlic Chicken And Grapes

84
CHRISTYJ 100

"Grapes and sesame seeds are baked with the chicken in this unusual recipe. Served with a mustard sauce."

Ingredients 45 m {{adjustedServings}} servings 373 cals

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Nutrition

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  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 753 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
  2. In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
  3. If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.
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Reviews 84

  1. 111 Ratings

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JDVMD
3/23/2004

We really liked the flavor of this dish. After mixing up the sauce, I couldn't understand why this shouldn't be cooked with the chicken and that is what I did. Just poured on top and then added the sliced grapes before the end of cooking. I am kind of surprised that no on has suggested using a combination of green and red grapes to make the dish more visually pleasing. I did this with good results. Served with brown rice.

WALTDOUD
5/14/2003

I will admit I was *very* skeptical about the Dijon mustard sauce, as I am not generally a fan of mustard. But this was a most excellent recipe!!! I quartered the grapes (thought the whole grapes wouldn't integrate well at eating time, and I'm glad I did it this way), but other than that, strictly followed the recipe. I don't really understand the comments by those that were disappointed with this recipe, but I guess to each his or her own. I made if for a friend that is on a fat-restricted diet due to MS, and it was a bit hit. Thanks for a great recipe! I have added it to my "repertoire" and will be making this again.

JEBP
8/28/2003

If you don't want to use the oven (too hot during the summer where I live for that!), here's a stove-top version: Use the sauce as a marinade (including minced garlic - I used four cloves) for four chicken breasts cut into large pieces (I also added a little oil). After marinating for a couple hours, heat a little oil in a pan, and saute chicken and sauce for 25-30 minutes. Add grapes (which I also halved) ten minutes before serving. Serve with rice. I also used balsamic vinegar, and I omitted the seseame seeds for this version.