Can I use bone-in chicken for this recipe?

Absolutely! Bone-in chicken pieces will work beautifully but will require longer cooking times. For bone-in breasts or thighs, increase the baking time to about 35-40 minutes, or until they reach an internal temperature of 165°F. The bone actually helps keep the meat juicier, though it does extend the cooking time.

Is there a substitute for Dijon mustard?

While Dijon gives the best flavor profile for this recipe, you can substitute whole grain mustard for a more rustic texture, or yellow mustard for a milder flavor. Each will change the character of the dish slightly, but still result in delicious chicken. Avoid using mustard powder as it won't provide the same creaminess in the marinade.

Can I make this recipe without honey?

Yes, you can substitute maple syrup or agave nectar for the honey with minimal difference in flavor. For a less sweet version, reduce the sweetener by half and add a tablespoon of olive oil to maintain the right consistency. The caramelization won't be quite as pronounced, but the dish will still be delicious.

How can I tell when the chicken is done without a thermometer?

While a thermometer is the most reliable method, you can also check doneness by making a small cut into the thickest part of the breast – the meat should be completely white with no pink areas, and the juices should run clear. The chicken should also feel firm to the touch when pressed with a finger, with little to no give.

Honey Mustard Chicken Recipe

Description

A flavorful and juicy chicken recipe that can be grilled or baked! This Honey Mustard Chicken is packed with tangy and sweet flavors from a delicious homemade marinade. It’s perfect for busy weeknights or as a crowd-pleasing main dish for gatherings.

Ingredients

Units Scale

For the Marinade

1/2 cup dijon mustard
1/2 cup honey
Juice of 1 lemon (approx. 3 tablespoons)
2 teaspoons minced garlic
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2–1 teaspoon crushed red pepper flakes (depending on heat preference)

For the Chicken

4 boneless skinless chicken breasts

Garnish

Chopped fresh parsley

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Instructions

Prepare the Marinade
In a medium-sized mixing bowl, whisk together the dijon mustard, honey, lemon juice, minced garlic, paprika, salt, ground black pepper, and crushed red pepper flakes. Set aside 1/4 cup of this marinade for later use.
Marinate the Chicken
Place the chicken breasts into a zip-top bag and pour the remaining marinade over the chicken. Seal the bag securely and massage the bag gently to ensure all chicken pieces are evenly coated. Let the chicken marinate in the refrigerator for at least 1 hour.
To Grill
Preheat your grill to 400°F (200°C). Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for about 6 minutes on each side, or until the internal temperature reaches 160°F (71°C). Remove from the grill, cover with foil, and let it rest for 5 minutes. Before serving, drizzle the chicken with the reserved marinade and garnish with chopped parsley.
To Bake
Preheat your oven to 400°F (200°C). Arrange the marinated chicken breasts on a lightly greased baking sheet or dish. Bake in the preheated oven for about 25 minutes, or until the internal temperature reaches 160°F (71°C). Let the chicken rest for 5 minutes, then drizzle with the reserved marinade and garnish with chopped parsley before serving.

Notes

Marinate the chicken for at least 1 hour to ensure the best flavor, but for optimal results, marinate it for up to 8 hours.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 160°F.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the chicken in the microwave or oven, and drizzle it with additional reserved marinade to keep it moist.

Nutrition

Serving Size: 1 chicken breast
Calories: 280
Sugar: 17
Sodium: 670
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 35g
Cholesterol: 90mg