Honey Mustard Chicken

Honey Mustard Chicken

146 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    2 h 10 m
Carol Alter
Recipe by  Carol Alter

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

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

Directions

  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.

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Reviews (146)

Rate This Recipe
Sarah Jo
70

Sarah Jo

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
65

KARCAR68

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
48

TRACEYWESCOAT

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!!!

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Nutrition

Amount Per Serving (7 total)

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

Based on a 2,000 calorie diet

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