- 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.
Reviews forHoney-Mustard Chicken
"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?"
"Made this last night. My pickiest eater absolutely loved it. I thought it was a bit heavy on the mustard, for my taste, but everyone else really enjoyed it. The sauce tastes exactly like the honey mustard sauce at Chick-fil-A."
"Thank you "rebelwithoutaclue" for your version of grilling this chicken. I have a weber and I am learning how to use it. My husband use to go all the grilling, but the Lord took him home suddenly and I am now learning how to many new things on my own. Thank you for sharing. :)"
"This is a wonderful alternative to the the Bullseye BBQ sauce I usually use. My 6 yr old granddaughter absolutley loves it. Definitely as crowd pleaser."
"I have been making this chicken for years. I think I have it down. If you have a Weber charcoal grill, try this. Grill indirect, covered w/ vents wide open, skin side up (do not turn). At the 35 min mark baste w/ Gravy Master liquid. Gravy Master will give the chicken a rich color. I always brine my chicken 3-12 hrs to add moisture. I also use coconut juice or peach juice as an alternative. What you get by not turning the chicken is a skin that your family will think is fried chicken. Total cooking time is still 50 min but the Weber lid stays on the entire cooking time."
"We LOVE this chicken recipe. I have made it several times, and used ginger ale and sierra mist in place of the pineapple juice and both turned out just as wonderful as the original."