Simple honey mustard chicken. Add roasted cauliflower rice (or othe rice), a side of veggies, and serve.
Some of my favorite honey mustard recipes are here. And now this recipe: honey mustard chicken.
This version is baked, but I suspect you can cook this on the stove top as well; the only thing is you won’t have as much sauce at the end. Drizzling the sauce over the chicken and a bed of cauliflower rice (or other rice really) completes this dish. You will likely appreciate this recipe because of the ease of preparation. The leftovers are just as good.
Honey Mustard Chicken
If you don’t have fresh ginger, you can substitute 1/4 teaspoon of ground ginger.
Ingredients
- 1/4 (2.5 ounces) cup grainy mustard
- 1/4 (2.5 ounces) cup Dijon mustard
- 1/2 (160 g) cup honey
- 1/2 teaspoon salt
- 1 tablespoon freshly grated ginger
- 8 (850 g or 2 pounds) boneless, skinless chicken thighs
Method
- Preheat your oven to 350°F (180°C, or gas mark 4).
- Trim excess fat from the chicken thighs, rinse them in cold water and pat dry with paper towels and set aside.
- Combine the grainy mustard, Dijon mustard, honey, salt, and ginger in a bowl and whisk to blend. Add the chicken thighs and toss to coat.
- Place the chicken and sauce in a roasting dish and bake for 30 to 40 minutes, or until the the juices run clear when you slice into the chicken.
- Spoon sauce over the chicken and serve warm.
Servings: 8
I just made this tonight for dinner – simple, quick, and absolutely delicious. Had it over salad – love having a new chicken recipe that is so savory
Thank you so much!
Good to hear! Thanks. Great idea having it as a salad.
Hi Erica! i just found your blog because we just bought your coconut flour cookbook…which we love! you have done a wonderful job!we have made several of the recipes from the book and we like them very much. please keep up the good work! -mena
Aw, thanks for getting the book!
I hope everything is alright. I miss your posts 🙂
This chicken is out-of-this-world delicious! Thank you for sharing the recipe.
you’re welcome!
what is grainy mustard? never heard of it…
The mustard seeds have been coarsely ground and are still in the mustard.
Also would it work with Chicken breast?
It should work, but maybe shorten the cooking time a bit.
What if I’m allergic to ginger, can I just leave it out, or will it change the taste completely?
I think so, but it will still be tasty 🙂