Poultry Essentials Tangy Honey Mustard Drizzle Food

HONEY MUSTARD GRILLED CHICKEN

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.

POULTRY ESSENTIALS: TANGY HONEY MUSTARD DRIZZLE

Steps:

• 1. PREP/PREPARE
• 2. This recipe does not require refrigeration; however, if you do choose to place it in the fridge, you will need it come to room temperature before you will be able to pour it. Stored in a cool dark place (pantry) it should be good for 2 - 3 weeks. Assuming that it lasts that long.
• 3. Let it sit overnight on the counter before using for the first time. This gives the flavors a chance to know each other. You will be glad you did.
• 4. You will need a large bowl, a whisk, and a non-reactive jar, with a tight-fitting lid to store it in. A good old mason jar would do just fine. As a matter of fact, you could put all the ingredients in the jar, seal it, and then shake until they are combined.
• 5. Gather your ingredients (mise en place).
• 6. Add the ingredients to a bowl.
• 7. Whisk all of the ingredients together.
• 8. Store in a non-reactive container (glass), like a mason jar.
• 9. PLATE/PRESENT
• 10. Get yourself some poultry, shake before using, and drizzle away. Enjoy.
• 11. Keep the faith, and keep cooking.

HONEY MUSTARD CHICKEN THIGHS

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.

HONEY MUSTARD ROAST CHICKEN

Steps:

• Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
• Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
• Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
• Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
• Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
• Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
• While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
• Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
• Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.