Honey Mustard Chicken
One of our weekday staples! I usually double this recipe to be sure there are leftovers for lunch the next day.
One of our weekday staples! I usually double this recipe to be sure there are leftovers for lunch the next day.
- Carbohydrate 19.15380625 g
- Cholesterol 107.01 mg
- Fat 16.28564375 g
- Fiber 1.09024998626672 g
- Protein 25.3426375 g
- Saturated Fat 4.323308125 g
- Serving Size 1 1 Serving (182g)
- Sodium 458.05875 mg
- Sugar 18.0635562637333 g
- Trans Fat 1.327941875 g
- Calories 323 calories
Step-by-step
- Wash and clean the chicken pieces, removing as much visible fat as possible. Skin the chicken if you like.
- Mix the honey, yellow mustard and curry powder. Add a little salt if you like.
- Arrange the chicken pieces in a baking pan and pour the honey mustard mixture over the chicken. Turn the pieces to coat with the sauce.
- Bake at 325? until done, about an hour. Turn the chicken pieces at least once during baking
- Serve with rice, couscous, or other grain mix.
Operating under a strict one-hour baking window requires managing poultry pieces of varying densities to prevent dryness. Bone-in thighs and drumsticks release significant moisture and rendered fat as they cook at 325 degrees Fahrenheit, which dilutes the surrounding glaze unless managed properly. Turning the pieces halfway through the one-hour cooking time ensures the skinless or trimmed meat absorbs the curry-infused coating evenly rather than boiling in accumulated juices.
Testing doneness without an instant-read probe relies entirely on visual and physical cues. Piercing the thickest part of the thigh near the bone must yield completely clear juices with zero pink traces remaining, accompanied by meat that yields with slight resistance. Sugars in honey caramelize readily, meaning the pan requires monitoring during the final fifteen minutes to prevent acrid scorching.
Batch cooking this preparation yields superior results on the second day. Storing the cooked pieces submerged in their pan juices inside an airtight container for up to three days allows the mustard acids to further tenderize the protein fibers. Reheating these portions gently on the stovetop rather than the microwave preserves the emulsion of honey and fat, preventing the sauce from breaking into an oily separation.
