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Honey-Mustard Chicken

 Honey-Mustard Chicken
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
4 ServingsPrep: 10 min. Grill: 50 min.

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

Directions

  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.