Honey Mustard Chicken

Honey Mustard Chicken

155
Carol Alter 0

"Apricot jam lends a fruitiness to the honey mustard marinade. Serve over rice, if desired."

Ingredients 2 h 10 m {{adjustedServings}} servings 617 cals

Serving size has been adjusted!

Original recipe yields 7 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 617 kcal
  • 31%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Sprinkle chicken with paprika, pepper, and curry powder. Place in a roasting pan.
  2. Combine mustard, honey, and jam in a small bowl. Pour over chicken, and marinate for 1 hour or overnight.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, basting often.
Tips & Tricks
The Ultimate Roast Chicken

Learn a great trick for getting incredibly delicious roast chicken.

Simple Whole Roasted Chicken

See how to make a simple roasted chicken that’s very moist and flavorful.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 155

  1. 210 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Sarah Jo
11/29/2011

I make this quite a bit but I used BLSL chicken breasts instead of skin on chicken pieces, I flip flop the apricot jam and dijon mustard amounts. and I also increase the curry powder to a full tablespoon. I like to serve this with vegetable fried rice or a vegetable stir fry and steamed white rice. Great for a quick weeknight dinner. NOTE: This is also good with pork.

KARCAR68
6/22/2003

Delicious! I used 4 chicken breasts instead and didn't marinade as long and it still worked perfectly. Lower cooking time to 30 minutes if using just the breasts.

TRACEYWESCOAT
5/11/2004

This was really good. I made it for 100 people for Mothers Day Brunch and got a lot of compliments. I thought the marinade was too sweet before I poured it on so I added more dijon mustard to it. I discovered later that I didn't really need to do that because the spices balance out the sweetness perfectly. I am not fond of chicken on the bone and next time I think I will try using breasts as someone else had suggested. The spices on this recipe are perfect-don't change a thing!!!