HONEY DIJON CHICKEN MARINADE
With only 5 ingredients, you can create this deliciously simple Honey Dijon chicken marinade in no time. This marinade amount works for 1 1/2 - 2 pounds of chicken breasts.
Provided by Thriving Home
Categories Chicken
Time 5m
Number Of Ingredients 5
Steps:
- Add the oil, vinegar, honey, Dijon Mustard, and salt to a gallon-sized freezer bag, seal, and shake. Either seal and refrigerate until ready to use, OR add 1.5-2 pounds chicken to the bag, seal, and squish around to make sure the chicken is covered in marinade. (Freezing instructions begin here.)
- Place the bag in the refrigerator for at least 2 hours and up to 24 hours.
- Cook the chicken however you'd like (grill, slow cook, pressure cook, or bake). See tips below in the Notes.
- Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done.
- Place chicken and marinade in slow cooker. Cover and cook on LOW for 3 to 3 1/2 hours. Really! That's all it takes to get it done, otherwise you'll overcook and dry it out.
- Place chicken, marinade, and 1/3 cup chicken broth in a 6 quart Instant Pot. (Note: If using an 8 quart, add an additional 1/2 cup of broth.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
- Pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done.
Nutrition Facts : Calories 188 calories, Sugar 14 g, Sodium 622.4 mg, Fat 14.9 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 14.1 g, Fiber 0 g, Protein 0.1 g, Cholesterol 0 mg
EASY GRILLED HONEY-DIJON CHICKEN
Steps:
- In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
- Preheat the grill to medium heat.
- Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.
HONEY DIJON CHICKEN
I usually buy chicken breasts from those wholesale places. They are packed boneless, skinless and frozen. The other night I had no idea what to do for dinner and found a delightful recipe on the bag of chicken breasts. This recipe does not require that the chicken be defrosted, it requires minimal work and the chicken came out moist and juicy.
Provided by PaulaG
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Line a 13 x 9 inch baking pan with foil; spray the foil with non-stick cooking spray.
- Rinse the frozen chicken pieces under lukewarm water to remove the ice glaze, pat dry.
- Place chicken on prepared foil pan and sprinkle with paprika, top with lemon slices.
- Place in the preheated oven and bake for 30 minutes.
- Meanwhile, prepare the sauce by placing remaining ingredients in a small microwave safe bowl and mixing thoroughly.
- Prior to spooning over chicken, microwave sauce for 1 to 2 minutes or until heated through.
- After the breasts have baked for 30 minutes, drain and discard juices from baking pan.
- Remove the lemon slices and spoon the heated sauce over the chicken.
- Return to oven and continue baking for 1o to 15 minutes or until juices run clear when pierced with a fork.
- Serve immediately.
HONEY DIJON MARINADE
Great for the summer grill season, honey, balsamico, olive oil, dijon mustard and tabasco make a nice marinade for meat and veggies. From Foodtv.com
Provided by TJW2725
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all of the ingredients in a medium bowl and blend well.
- Select the meat/vegetables you wish to marinate.
- Prep into appropriate sized pieces for grilling.
- Add to the marinade.
- Cover, and marinate for one hour. Remove from the marinade, and finish on the grill.
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.
DIJON CHICKEN WINGS
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 large baking dishes with vegetable oil. Pat the wings dry; sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Spread in the dishes and bake, rotating halfway through, until golden, 40 to 45 minutes.
- Meanwhile, mix the dijon mustard, honey, mustard powder and garlic in a bowl. Remove the wings from the oven and toss with the mustard mixture, then continue baking until glazed, 3 to 5 more minutes.
HONEY PEANUT CHICKEN MARINADE
Make and share this Honey Peanut Chicken Marinade recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 10m
Yield 1 1/2 cs.
Number Of Ingredients 7
Steps:
- Place all the ingredients in blender or food processor.
- Cover and process for 1 minute.
- Pour the marinade over the poultry in a shallow glass dish or heavy plastic bag.
- Cover dish or seal bag and refrigerate for up to 3 hours.
- This recipe can be doubled or tripled.
HONEY-DIJON CHICKEN TENDERS
With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
- Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
- Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 37.7 g, Cholesterol 92.1 mg, Fat 13.1 g, Fiber 1 g, Protein 29.2 g, SaturatedFat 6.5 g, Sodium 909.3 mg, Sugar 13.5 g
HONEY-MARINATED CHICKEN
My family can't get enough of this finger-lickin'-good chicken, and I often double the recipe. The sauce can also be used when grilling chicken. -Harriet Lusch, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Place chicken in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 1 hour or until juices run clear.
Nutrition Facts :
HONEY DIJON DIPPING SAUCE
This sauce is great for dipping with my Recipe #245645, chicken fingers or raw veggies. It's quick and easy to prepare and it will "hold" in the refrigerator for two weeks.
Provided by GREG IN SAN DIEGO
Categories Low Protein
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Chill.
- Serve.
HONEY-DIJON CHICKEN
"Honey, Dijon mustard and soy sauce blend perfectly to season these golden baked chicken breasts," relates Julie Rowe of Fort McMurray, Alberta. "A beekeeper shared the recipe with me."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.
Nutrition Facts : Calories 197 calories, Fat 3g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 63g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
HONEY-DIJON CHICKEN
Make and share this Honey-Dijon Chicken recipe from Food.com.
Provided by mightyro_cooking4u
Categories Chicken Breast
Time 30m
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 11
Steps:
- Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil on both sides until no longer pink. In a bowl, combine the cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Spoon half of the chicken and sauce into a greased 11-inch.x2-inch baking dish; cool. Serve with rice or noodles.
- Cover and freeze the remaining breast for up to 3 months.
- To use frozen chicken: Thaw completely in the refrigerator. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 35 minutes or until heated through.
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