Honey Mustard Chicken
Honey Mustard Chicken
I wanted to add the flavor of honey mustard dipping sauce into chicken I was making the other night. I thought it would be neater to eat the chicken with the sauce already in it as opposed to dipping it and having it be messy. No matter how careful I am I always drip on myself. It worked really well.
I decided to try to do that by using the dipping sauce ingredients as a marinade and then as the base for breading the chicken. I had about 1 1/2 pounds of boneless chicken thighs. I think the thighs stay juicier, but you could use breasts if you prefer or even bone-in chicken but cooking times would be longer.
Here is the marinade recipe
1/2 c. mayonnaise
1/4 c. whole grain mustard
2 T. honey
salt and pepper to taste
I combined the marinade ingredients and put the chicken in it and put the whole thing in the fridge for a couple of hours. When I was ready to cook the chicken I preheated the oven to 425 degrees. I put some breadcrumbs in a shallow bowl and dredged the chicken pieces in the breadcrumbs one at a time and placed the breaded chicken on a baking sheet. I drizzled the tiniest amount of oil over the chicken and placed it in the oven to bake. I cooked the chicken for about 30 minutes, turning it over after 15 minutes. I checked one of the thicker pieces after 30 minutes for doneness and we were good to go. The chicken tasted just like the honey-mustard dipping sauce I was looking for without the mess. It was moist and juicy on the inside but had browned very nicely on the outside. May try this soon with barbecue sauce.
