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.
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
QUICK HONEY-MUSTARD CHICKEN
"This entree combines my husband's love for mustard with my love for anything sweet (the honey)," writes Lisa Varner, a field editor from Charleston, South Carolina. "The yummy curry taste really sends this dish over the top! We like it with rice pilaf."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the honey, butter, mustard, orange juice and curry powder. Spoon half into a greased 8-in. square baking dish. , In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place over sauce; turn to coat. , Bake, uncovered, at 350° for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 454 calories, Fat 23g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 707mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 0 fiber), Protein 28g protein.
HONEY MUSTARD ROASTED CHICKEN
Rich, flavorful honey mustard chicken with carrots and potatoes.
Categories Poultry
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- In a shallow pan, toss potatoes and carrots with oil, salt and pepper.
- Nestle peeled garlic cloves amongst the vegetables and scatter the rosemary on top.
- Arrange the chicken among the vegetables and bake uncovered for 30 minutes.
- Meanwhile, stir the mustard and honey together.
- Remove the pan from the oven. Carefully take the chicken from the pan to another clean plate. Spread the honey-mustard mixture over the chicken.
- Stir vegetables in the pan, return coated chicken to the pan, and place pan back into the oven. Bake 10-20 minutes, until chicken is cooked and vegetables are tender.
- Makes 4 servings.
Nutrition Facts : Nutritional Info Amount Per Serving Calories 356.7 Total Fat
HONEY CURRY CHICKEN WINGS
These oven-baked honey curry chicken wings are a perfect appetizer for any party. They are sweet, savory, and spicy all at the same time.
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Remove and discard the tips from the chicken wings. Cut the wings into drummies and flappers. Combine the butter, honey, mustard, salt, and curry powder in a small bowl. Mix well. Place the chicken wings in a baking dish. Drizzle the curry mixture evenly over the wings and gently stir to coat them in the mixture. Place the chicken in the oven and bake at 350 degrees F for 1 1/2 hours or until cooked through, stirring to coat in the sauce every 15 minutes. Serve the wings hot.
Nutrition Facts :
CURRIED HONEY CHICKEN
A friend gave me this recipe, and it always receives lots of compliments. The curry-citrus sauce is the perfect accent for the golden-baked chicken. -Joanna Burks Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients; set aside 1/3 cup for basting. Dip chicken in remaining butter mixture; place in a well-greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 1 hour, basting occasionally with reserved butter mixture. Remove chicken and keep warm., In a small saucepan, combine cornstarch and water until smooth. Stir in the pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Drizzle over chicken.
Nutrition Facts : Calories 164 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 7g protein.
CHICKEN BREASTS IN CURRY-HONEY-MUSTARD SAUCE
Make and share this Chicken Breasts in Curry-Honey-Mustard Sauce recipe from Food.com.
Provided by Chef Dudo
Categories Curries
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the margarine in an ovenproof pan.
- Add honey, mustard, curry powder, cayenne pepper and cumin; mix well.
- Add the chicken breasts and make sure they are covered by the sauce.
- Cover and marinate in the refrigerator for 4 hours or more.
- Preheat oven to 375°F.
- Remove from refrigerator and bake covered for 10-15 minutes.
- Remove cover and bake 10-15 minutes more until done and juices run clear.
- Baking time will depend on the thickness of the chicken breasts.
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 MUSTARD GRILLED CHICKEN
Sweet and tangy honey mustard grilled chicken is perfect for your next BBQ!
Provided by Melissa Stadler, Modern Honey
Categories Dinner
Time 40m
Number Of Ingredients 7
Steps:
- Place chicken breast in a large Ziploc bag. Using a fork, pierce small holes in the chicken.
- In a small bowl, whisk together mustard, honey, olive oil, garlic powder, salt, and pepper.
- Pour 1/2 of honey mustard marinade into bag with chicken. Set aside remaining honey mustard sauce to use to baste on the chicken. Let marinate for at least 30 minutes in the refrigerator.
- Heat grill to medium or medium-high heat. Once the grill is heated, place chicken on the clean grill.
- Cook for 3-5 minutes per side, depending on the thickness of chicken breast. The FDA recommends the internal temperature to be 165 degrees. The chicken will continue to cook for 1-2 minutes after removing from the grill.
- After turning the chicken one time, brush remaining honey mustard sauce all over chicken. After removing chicken from the grill, brush the second coat of sauce so it is completely covered.
- Let rest for several minutes before cutting so it stays nice and juicy.
Nutrition Facts : Carbohydrate 17 g, Protein 33 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 97 mg, Sodium 716 mg, Fiber 1 g, Sugar 16 g, Calories 281 kcal, UnsaturatedFat 6 g, ServingSize 1 serving
HONEY MUSTARD CURRY CHICKEN MARINADE
Sweet, Sassy, Savory, Tangy and the BEST Chicken Marinade I've ever tried! So EASY, you can throw it together and have it ready for a weeknight dinner or serve it up for friends and guests! Either way, your dinner table will be ringing with shouts of MORE MORE MORE!
Provided by Wendi Spraker
Categories main
Time 37m
Number Of Ingredients 8
Steps:
- Mix the honey, mustard, curry powder, garlic powder, salt and oil in a bowl. (Reserve ⅓ Cup for painting onto the chicken while grilling if desired).
- Place the chicken pieces into a large plastic bag and pour the marinade over the top.
- Allow to sit for 20 minutes (up to 24 hours).
- Heat the grill to medium hot (450 degrees)
- Place the chicken onto the grill and allow it to sit in one position for at least 3 minutes to achieve the dark grilling marks desired.
- After grilling the first side for 3-4 minutes, (paint with reserved sauce if desired) flip the pieces over and turn the temperature down to medium (paint again with reserved sauce if desired). Allow to finish cooking for about another 2-3 minutes on side two.
- Remove to a plate and allow to rest for 5 -10 minutes.
- Garnish with chopped green onions. (If you didn't use the reserved sauce to baste onto the chicken while cooking, you may want to serve the prepared chicken with extra sauce).
Nutrition Facts : Calories 467 kcal, Carbohydrate 28 g, Protein 22 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 82 mg, Sodium 898 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
HONEY MUSTARD CURRY CHICKEN
Honey Mustard Curry Chicken bakes in a delicious sweet and savory sauce. It's easy to make and requires minimal prep work, so it's a wonderful dinner for busy days!
Provided by Dee
Categories Main
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees
- Grease a large baking dish with oil or non-stick cooking spray
- Place chicken in baking dish, and sprinkle minced onions over chicken
- In a small bowl, melt the butter in the microwave, then add the mustard, honey, sea salt and curry powder, and whisk until well combined
- Pour the sauce evenly over the chicken, then place in oven and bake for 40 minutes or until internal temperature reaches 165 degrees, according to a meat thermometer
- Sprinkle with chopped parsley, if desired, and serve immediately
Nutrition Facts : Calories 299 kcal, Carbohydrate 29 g, Protein 20 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 81 mg, Sodium 793 mg, Sugar 28 g, ServingSize 1 serving
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- First, marinate the chicken. Combine the buttermilk, Greek yogurt, curry powder, dried tarragon and minced garlic in a large bowl. Stir it all together thoroughly. Add the chicken tenders to the bowl and make sure they are well coated in the marinade. Cover the bowl and set it in the refrigerator for an hour to let the chicken develop flavor.
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- 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.
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