Honey Mustard Chicken142 Reviews
- Prep: 10 min
- Cook: 1 hr
- Ready In: 2 hr 10 min
“Apricot jam lends a fruitiness to the honey mustard marinade. Serve over rice, if desired.” - by Carol Alter
Original recipe yields 6 to 8 servings
- Sprinkle chicken with paprika, pepper, and curry powder. Place in a roasting pan.
- Combine mustard, honey, and jam in a small bowl. Pour over chicken, and marinate for 1 hour or overnight.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, basting often.
Amount Per Serving (7 total)
- 617 cal
- 39.1 g
- 15.3 g
Based on a 2,000 calorie diet
Reviews (142)Rate This Recipe
"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 tablesp..." See moreoon. 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."
"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...." See more"
"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..." See more 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!!!"
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