This week is apparently all about chicken. Because I don’t roast whole chickens (please, don’t let that stop you, though!) I love baking, barbecuing and pan-frying chicken in different sauces. This recipe works really well for chicken thighs or drumsticks, but you could use chicken breasts, too.
When I do chicken pieces for dinner, we usually have them with a side of rice and some cooked veggies. But this chicken will really go with anything – salad, potatoes, roasted peppers and onions. And it is really great in chicken and broccoli au gratin if you have some left over. Although, I warn you, if you want some left over, you should probably hide it in the kitchen. I find that whatever I put out on the table promptly gets eaten!
If you want to barbecue the chicken, make the sauce and marinate the chicken overnight. Or, you can make the sauce and put it in a freezer-safe bag or container with the chicken and freeze it until you are ready to eat it. The flavour really permeates the chicken. Just remember to thaw the chicken before barbecuing.
Honey Mustard Chicken
This makes enough sauce for 4-6 chicken pieces. I made 9 pieces and just added a little extra of everything to make sure all the pieces were coated. The original recipe suggests bone-in pieces, but I usually just make it with boneless (due to my fear of bones in my meat). If you use boneless, check on the chicken earlier, as it will cook faster.
3 Tbsp mustard (yellow, Dijon or coarse)
3 Tbsp honey
1 teaspoon curry paste or curry powder
1 teaspoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat the oven to 425F.
Combine all ingredients for the sauce.
Place the chicken pieces in a baking pan. Pour the sauce over the chicken.*
Bake for 35-45 minutes, basting the chicken once or twice. The chicken is done when it’s no longer pink if you cut into it and the juices are clear.
If you’re using boneless pieces, it should take only 20-30 minutes.
*If you make double the amount of sauce, pour it all into the baking dish, and once it’s done you can use the extra to pour on your rice when you serve it (just in case you, like me, do not enjoy dry rice).