Grilled or Baked Honey Mustard Chicken is simple, easy, and mouthwatering. I don't know who first thought up the honey-mustard-chicken combo, but I could kiss them. We all have long enjoyed the sauce on chicken nuggets as a snack or appetizer, but the combo has now made its way to the dinner table via the oven or grill.
It's not absolutely necessary, but if you can, make the
sauce a day ahead or even a few hours ahead. Something good happens. Honey-Mustard
Sauce keeps well in the refrigerator for up to a week. Enjoy.
Light or dark meat, bone in or boneless, skin on or
skinless, or whole chicken(s) cut up, the choice is yours; it's all good.
1/2 cup honey
1/2 cup Dijon or spicy brown mustard
Zest of 1 orange
4 pounds chicken pieces
Salt and pepper to taste, optional
Prepare the sauce if you haven't already by combining the
honey, mustard and orange zest thoroughly. Brush the chicken pieces generously
with the sauce: Gently pull the skin back, if any, and brush the sauce directly
onto the meat, then slide the skin back into place and apply the sauce to the
skin, too. Lightly salt and pepper the pieces, if desired. (Mustard is fairly
Place the prepared chicken on a foil-lined baking sheet. Bake
in a preheated 400° oven until cooked through, until the juice runs clear when
pierced with a fork, about 30 minutes.
The Honey Mustard Chicken recipe serves 6 or more guests.
You may want to opt for skinless chicken to deter flare-ups, but
then you won't experience that honey-mustard crispy skin thing. If you only
cook skin-on chicken on rare occasions, this may be the time.
Season and sauce the chicken as above. Grill over low heat, with the lid down, until cooked through, about 20 to 30 minutes, turning and basting once or twice. Low and slow is best.