“Apricot jam lends a fruitiness to the honey mustard marinade. Serve over rice, if desired.” - by Carol Alter
Ingredients
Adjust Servings
Original recipe yields 6 to 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (7 total)
- Calories
- 617 cal
- 31%
- Fat
- 39.1 g
- 60%
- Carbs
- 15.3 g
- 5%
Based on a 2,000 calorie diet
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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."
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...." See more"
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..." 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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