Wednesday, July 3, 2013

Honey Mustard Chicken

Hello hello, I'm still alive! I just took some time off from blogging and cooking. It's just that the sizzling weather down here makes me feel so fatigued and drained. Question, how hot is it in your city?

So what's for dinner today? Baked honey mustard chicken! You can definitely grill this just that I didn't want the hassle of cleaning afterwards especially when I'm just cooking for one. Anyhow, I feel this recipe taste much more satisfying when accompanied with a nice green salad. Say goodbye to salad dressings and just let the flavors of the chicken marry with the salad as they dance around your mouth. Wow, that sounded slightly creepy. Enjoy!

I admit garnishing dishes is not my forte
Makes 6 servings

  • 6 chicken thighs
  • 1/2 cup honey
  • 1/2 cup mustard (preferably dijon)
  • juice of half a lemon
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon mustard powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Salt and Pepper to taste
Pepe eyeing the chicken


Whisk all ingredients together excluding the chicken and pour it in a large Ziploc bag.

Make two gashes into the thick parts of each chicken thighs and marinade for 30 minutes at room temperature.

Preheat oven to 350°F. Bake for 15+ minutes per side. After turning the chicken, brush remaining marinade to cover.

Bake it on a baking pan with a wire rack until the juices run clear. Lastly, Broil the chicken for 3 minutes or until skin is crispy.

Let the meat rest for 5 minutes before serving. Enjoy while it lasts.


  1. mmm 120 easy. too hot here .like hell. weather sizzled, ya know im jdizzle.

  2. Thanks for stopping by J-Dizzle.