CURRIED HONEY MUSTARD CHICKEN
This is the best chicken recipe I have ever had. We are not 'curry' fans but we all love this recipe!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h30m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).
Nutrition Facts : Calories 373.6 calories, Carbohydrate 27.6 g, Cholesterol 109.1 mg, Fat 17.1 g, Fiber 0.7 g, Protein 27.8 g, SaturatedFat 10.2 g, Sodium 562.8 mg, Sugar 23.3 g
HONEY-MUSTARD AND CURRY CHICKEN THIGHS
Chicken thighs with honey, mustard, and curry. You will want to be home while this is cooking so that you can baste it occasionally. Produces a delicious sauce that goes well with rice.
Provided by Brad Istace
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Flatten chicken thighs and squeeze tightly into a square baking dish.
- Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, about 50 minutes, basting occasionally with the honey-mustard sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 674.9 calories, Carbohydrate 53.6 g, Cholesterol 179 mg, Fat 32.5 g, Fiber 1.4 g, Protein 42.5 g, SaturatedFat 8.5 g, Sodium 879.2 mg, Sugar 34.9 g
HONEY MUSTARD CHICKEN MARINADE
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.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- 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.
HONEY MUSTARD CHICKEN THIGHS
These honey mustard chicken thighs are quick, easy, and taste a little bit sweet!
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spoon sauce over chicken thighs and serve.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 20.9 g, Cholesterol 71 mg, Fat 8.2 g, Fiber 1 g, Protein 20 g, SaturatedFat 2.3 g, Sodium 409.8 mg, Sugar 18 g
HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG
This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
- Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
- Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.
Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium
HONEY CURRY CHICKEN
This is my family's favorite dish, I usually double the honey mixture because we like more sauce. If I use chicken breasts I will either butterfly or pound them with a mallot, that way they're not as dry. I also cook a little longer so the sauce reduces and turns to a nice glaze.
Provided by Donna H
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine margarine, mustard, honey and spices.
- Dip chicken in sauce and place in a 13x9 baking dish, pour remaining sauce over chicken.
- Bake covered at 375 for 1 hour.
- I usually bake uncovered for the last 30 minutes and turn the chicken as it browns.
- Serve over rice.
HONEY MUSTARD CHICKEN THIGHS
If you like honey mustard, this is your lucky day. Honey and mustard contribute their unique flavor to a savory dish of chicken thighs in a recipe that is simple to make. This dish is nice served with hot cooked couscous and a green salad. Recipe from Linda Larson at about.com.
Provided by Lorraine of AZ
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a heavy skillet over medium heat. Add chicken strips, carrots, and onions and cook for 4-5 minutes until chicken is browned on the bottom.
- Meanwhile, in a small bowl, combine garlic, honey, mustard, chicken broth, thyme, salt and pepper. Turn chicken and add honey mixture.
- Cover pan and bring to a simmer. Lower heat to low and cook, stirring occasionally, for 7-9 minutes until chicken is thoroughly cooked and vegetables are tender.
- These chicken thighs are nice served over hot cooked rice or couscous.
Nutrition Facts : Calories 357.6, Fat 20.7, SaturatedFat 6.8, Cholesterol 103.2, Sodium 551.3, Carbohydrate 22.2, Fiber 2.4, Sugar 17.1, Protein 21.3
HONEY-MUSTARD CHICKEN THIGHS
Honey-mustard chicken thighs require just minimal basting, giving you plenty of time to prepare the rest of dinner while they're in the oven.
Provided by sarah zajicek
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir Dijon, honey, vinegar, rosemary, salt, and pepper together in a bowl.
- Place chicken thighs on a large rimmed pan. Brush honey-mustard all over both sides of chicken.
- Cook in the preheated oven for 30 minutes, basting every 15 minutes with remaining honey-mustard. Increase oven temperature to 400 degrees F (200 degrees C) and cook until no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 550.6 calories, Carbohydrate 20.7 g, Cholesterol 176.7 mg, Fat 29.4 g, Fiber 0.1 g, Protein 47.7 g, SaturatedFat 8.2 g, Sodium 681.1 mg, Sugar 17.4 g
SUPER EASY HONEY CURRY CHICKEN
I got this recipe for my mom and made it for my husband when we were just dating. He was convinced that I was the best cook ever! The recipe called for thighs, but I prefer boneless breasts. I usually serve this over a bed of rice with a steamed veggie medley or asparagus on the side.
Provided by Mindi Bunch
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Dip chicken in sauce.
- Place in casserole dish skin side up.
- Bake at 375 degrees for 1 hour, basteing every 15 minutes.
SLOW COOKER HONEY MUSTARD CHICKEN THIGHS
Use just a few ingredients to create this no-fuss slow-cooker chicken thigh dish with a creamy honey and mustard sauce. Kids will love it - and grown-ups, too
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 4h25m
Number Of Ingredients 8
Steps:
- Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.
- Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.
Nutrition Facts : Calories 332 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium
SLOW COOKED HONEY CURRY CHICKEN
An adaptation of a recipe from "Dinnertime Easy: Slow Cooker Recipes." I love the combination of spicy, sweet and hot that emerges in this dish, though the flavor will vary based on the type of curry used. Part of why I love this one is that the taste is even better the next day, so it's a great option for those of us in smaller households and cook once and plan for leftovers. As presented this is 5 WW points per serving.
Provided by justcallmetoni
Categories Chicken Breast
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the sliced onions in a thin layer on the bottom of the slow cooker. Scatter the baby carrots on top.
- Mix together the mustards, honey, curry powder and cayenne together in a bowl. Brush half of the mixture onto the chicken breasts and place the poultry on top of the onions and carrots. Top with the red peppers.
- Mix the water into the remaining honey mustard mix. Pour over the peppers.
- Cook on high for 3 1/2 to 4 hours.
HONEY MUSTARD CURRY CHICKEN
Make and share this Honey Mustard Curry Chicken recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 175C (about 350F).
- Place chicken pieces in prepared pan.
- Combine all ingredients and pour over chicken.
- Bake, covered for about 2 hours in oven.
Nutrition Facts : Calories 345.5, Fat 18, SaturatedFat 5, Cholesterol 85, Sodium 316.1, Carbohydrate 24.7, Fiber 0.9, Sugar 23.4, Protein 22.2
HONEY DRIZZLED CURRY MUSTARD CHICKEN
A quick recipe that's both tasty and easy to make. Serve over rice.
Provided by Durham1222
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Mix together the honey, dry mustard powder, curry powder, garlic powder, soy sauce, and applesauce in a bowl until thoroughly combined, and place the chicken legs into the mixture, spooning the honey mixture all over the chicken to coat.
- Heat the butter and olive oil in a large skillet over medium heat, and place the chicken into the hot skillet, shaking off excess honey mixture. Retain extra honey mixture in bowl. Puncture a few holes in the chicken legs with a sharp meat fork, and brown the bottom sides of the chicken, about 8 minutes. Pour in water, and turn chicken legs over. Cover, and cook until the chicken meat is no longer pink inside and the juices run clear, 15 to 20 more minutes.
- Drizzle the chicken with the remaining honey-curry mixture, bring to a boil, and spoon the pan drippings over the chicken to serve.
Nutrition Facts : Calories 627.2 calories, Carbohydrate 37.7 g, Cholesterol 150.6 mg, Fat 36.2 g, Fiber 0.6 g, Protein 38.7 g, SaturatedFat 11.8 g, Sodium 626.5 mg, Sugar 35.5 g
HONEY-MUSTARD CHICKEN TENDERS
The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
- In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
- Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
- Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.
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CURRY CHICKEN THIGHS WITH HONEY MUSTARD RECIPE | RECIPES.NET
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1/5 Category BakedCuisine IndianTotal Time 1 hr
- Preheat the oven to 375 degrees F. Flatten the chicken thighs and squeeze tightly into a square baking dish.
- Combine the honey, mustard, curry powder, and salt in a bowl. Spoon over the chicken. Sprinkle the tarragon on top.
- Bake, uncovered, in the preheated oven for about 50 minutes, until the chicken is no longer pink in the center and the juices run clear, basting occasionally with the honey-mustard sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F.
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