Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Honey Mustard Chicken Marinade
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 405
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 62 g
- Cholesterol
- 199 mg
- Sodium
- 736 mg
This tangy-sweet marinade takes a hum-drum weeknight chicken dinner up a notch or two. Mix it up with 1 1/2 pounds of chicken, pop it in the freezer and you'll always have a flavorful meal on hand.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 405
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 62 g
- Cholesterol
- 199 mg
- Sodium
- 736 mg
Ingredients
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Directions
- For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.
