Honey-Mustard Chicken Recipe
Honey-Mustard Chicken Recipe photo by Taste of Home

Honey-Mustard Chicken Recipe

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4.5 10 9
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If my family had their wish, I'd serve chicken on the grill every night. This sweet and tangy glaze is an appealing alternative to traditional tomato-based sauces. —Heidi Holmes, Renton, Washington
TOTAL TIME: Prep: 10 min. Grill: 50 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Grill: 50 min.
MAKES: 4 servings

Ingredients

  • 1 cup pineapple juice
  • 3/4 cup honey
  • 1/2 cup Dijon mustard
  • 1 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

Nutritional Facts

1 serving (14 ounces) equals 628 calories, 27 g fat (7 g saturated fat), 153 mg cholesterol, 664 mg sodium, 48 g carbohydrate, trace fiber, 50 g protein.

Directions

  1. In a small saucepan, combine the pineapple juice, honey, mustard and ginger; bring to a boil. Combine cornstarch and water; gradually whisk into honey mixture. Cook and stir for 2-3 minutes or until thickened. Reserve 3/4 cup to serve with chicken if desired.
  2. Baste chicken with remaining glaze. Grill, covered, over medium-low heat for 30 minutes. Turn chicken; brush again with glaze. Grill, uncovered, for 20 minutes or until juices run clear. Serve with reserved glaze if desired. Yield: 4 servings.
Originally published as Honey-Mustard Chicken in Country Chicken Cookbook 1995, p87

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Honey-Mustard Chicken

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 4, 2014

"Delicious, the pineapple, honey, mustard and ginger combine perfectly to give this dish a great flavor!"

MY REVIEW
Reviewed Sep. 23, 2013

"I loved the honey mustard sauce, very good and very easy to make. I took as much skin off as I could and I baked the chicken at 450 for 30 minutes on each side, basting before putting it in and than again when I flipped the chicken. Probably a little overkill, but I hate when chicken isn't cooked through, which I seem to have a special talent for doing. I will probably decrease the time a bit next time I make this recipe."

MY REVIEW
Reviewed Aug. 31, 2013

"I thought this chicken recipe was ok. Nothing special so I don't think I'll be making again."

MY REVIEW
Reviewed Jul. 30, 2013

"This was very good. I will use this again for chicken on the grill."

MY REVIEW
Reviewed Jul. 6, 2013

"Sounds wonderful, but I don't grill! That was my late husbands job. Any way I could do this in the oven?"

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