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

Honey-Mustard Chicken Recipe

Publisher Photo
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
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

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.

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)
MY REVIEW
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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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