- 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
- 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.
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Honey-Mustard Chicken
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"Delicious, the pineapple, honey, mustard and ginger combine perfectly to give this dish a great flavor!"
"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."
"I thought this chicken recipe was ok. Nothing special so I don't think I'll be making again."
"This was very good. I will use this again for chicken on the grill."
"Sounds wonderful, but I don't grill! That was my late husbands job. Any way I could do this in the oven?"