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Easy Grilled Honey-Dijon Chicken Recipe

Easy Grilled Honey-Dijon Chicken

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Average Rating:

Total Reviews: 44

Showing 31-40 of 44

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  • on July 24, 2010

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    I decided to marinate the chicken for 3 hours instead of 2. I thought longer would be better, to allow everything to get absorbed by the chicken. The sauce was really easy to make. I had my dad grill for me and it aren't got burned - even with the sauce on it. Unfortunately the chicken pieces were small and everyone was hungry after we ate dinner, but everyone loved it. This will definitely be a reoccurring meal! I would definitely recommend this recipe!

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  • on June 03, 2010

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    My family is thoroughly in love with Sunny's Honey-Dijon Chicken, so much so that I have made it twice this week! After marinating for 2 hours, the chicken breasts came out incredibly moist and tender. The honey Dijon marinade added just the perfect touch of flavor--zesty but not overpoweringly so-- and the simplicity of preparation is such that it's perfect for a busy weeknight meal, yet elegant enough for guests. On my second try, all I had on hand was bone-in chicken breasts so I added a little lemon juice to the marinade and marinated them a little longer (about four hours. Instead of grilling, I baked the chicken breasts and, wow, the coloring produced by the marinade was incredibly golden brown. The chicken was juicy, delectable and, once again, perfect. This is one chicken recipe you'll want to try. Again and again.

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  • on May 31, 2010

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    THE LONGER YOU MARINATE THE BETTER IT IS, I CHOPPED SOME PARSLEY & ADDED TO MARINADE, THIS WILL BE A FAVORITE.

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  • on May 18, 2010

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    The chicken was perfect! Moist and tender and so easy!
    marchaz

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  • on May 02, 2010

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    I did not butterfly my chicken and let it marinate for 2 1/2 hrs in the frig. Then a few minutes on the grill and even my picky kids loved it. The chicken stayed VERY moist. Everyone agreed, we will make this recipe again.
    I wonder how the marinade would tast on pork chops?

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  • on April 27, 2010

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    I baked mine in the oven instead of using the BBQ, it was great! The chicken was lovely & tender with a mild flavor, not too sweet. I can't wait to try this recipe on the BBQ over the summer this year.

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  • on March 30, 2010

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    Made this on a weeknight, because I had all the ingredients at the house. I sure wasn't disappointed! I only let the chicken marinate for about 40 minutes before cooking, and it was still juicy and flavorful. The butterflied chicken cooks quickly - only a few minutes on the George Foreman grill I used. Will definitely make again - it tastes like I spent a lot longer cooking than I actually did!

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  • on March 29, 2010

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    SO easy SO yummy and SO many compliments.

    Thanks Sunny, Im keeping this one in my recipe box.

    I actually made a dipping sauce using the marinade (some oil equal parts honey and mustard in a skillet ..allowed it to caramelize SLIGHTLY (just to get the chill out from being in the fridge brushed on the chicken after it was done cooking. YUM.

    We have e coli as a part of our normal flora, the danger is when meat is uncooked and ur eating it. As long as you cook it for the recommended time you will be just fine.

    Smoking is bad, and so is crack. Leaving meat out for one hour, no problem.

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  • on March 26, 2010

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    I was a little skeptical since it seemed too easy but it was GREAT! The easiest and most delicious marinade out there. And it does get better with time. I made it one night and after marinading 2 hours I had more chicken than I had people or room to cook, so instead of making a second batch and having leftovers the next day I placed the remaining chicken back in the fridge and cooked it the next afternoon. The chicken was even more moist and flavorful. It really was a great complementing flavor for grilled chicken.

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  • on March 23, 2010

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    Made it with the Tangy Tater Salad, and it was a great meal. Loved it!

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