Honey Mustard Chicken

232 Ratings
  • 5 star values: 143
  • 4 star values: 63
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 4

Apricot jam lends a fruitiness to the honey mustard marinade. Serve over rice, if desired.

 By Carol Alter
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

  • Sprinkle chicken with paprika, pepper, and curry powder. Place in a roasting pan.

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  • Combine mustard, honey, and jam in a small bowl. Pour over chicken, and marinate for 1 hour or overnight.

  • Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, basting often.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

Per Serving:
617 calories; 39.1 g total fat; 195 mg cholesterol; 345 mg sodium. 15.3 g carbohydrates; 48.4 g protein; Full Nutrition

Popular in Whole Chicken

Reviews (171)

Read All Reviews

Most helpful positive review

KARCAR68
Rating: 5 stars
06/23/2003
Delicious! I used 4 chicken breasts instead and didn't marinade as long and it still worked perfectly. Lower cooking time to 30 minutes if using just the breasts. Read More
Helpful
(72)

Most helpful critical review

Anonymous
Rating: 1 stars
01/01/2012
Did not care for at all. Read More
Helpful
(5)
232 Ratings
  • 5 star values: 143
  • 4 star values: 63
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 4
Reviews:
Most Helpful Most Positive Least Positive Newest
Sarah Jo
Rating: 4 stars
11/29/2011
I make this quite a bit but I used BLSL chicken breasts instead of skin on chicken pieces I flip flop the apricot jam and dijon mustard amounts. and I also increase the curry powder to a full tablespoon. I like to serve this with vegetable fried rice or a vegetable stir fry and steamed white rice. Great for a quick weeknight dinner. NOTE: This is also good with pork. Read More
Helpful
(85)
KARCAR68
Rating: 5 stars
06/23/2003
Delicious! I used 4 chicken breasts instead and didn't marinade as long and it still worked perfectly. Lower cooking time to 30 minutes if using just the breasts. Read More
Helpful
(72)
TRACEYWESCOAT
Rating: 4 stars
05/11/2004
This was really good. I made it for 100 people for Mothers Day Brunch and got a lot of compliments. I thought the marinade was too sweet before I poured it on so I added more dijon mustard to it. I discovered later that I didn't really need to do that because the spices balance out the sweetness perfectly. I am not fond of chicken on the bone and next time I think I will try using breasts as someone else had suggested. The spices on this recipe are perfect-don't change a thing!!! Read More
Helpful
(58)
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BECMEISTER
Rating: 5 stars
04/07/2004
Great tasting chicken. Once suggestion double the sauce and don't forget to cover the chicken while its cooking. The extra sauce is good to pour over the rice and tastes even better the next day. Read More
Helpful
(46)
LRUBIN
Rating: 5 stars
09/18/2003
We all loved it. Very flavorful and easy to prepare. If just cooking breasts reduce cook time to about 30 minutes. Read More
Helpful
(27)
Jillian
Rating: 5 stars
06/10/2012
Wow! This is one fabulous recipe. I used boneless chicken breasts pounded thin and poked with a fork to soak up the marinade. I put all the ingredients along with a little minced garlic into a ziploc bag and let it marinate all day. I grilled this vs. baking and it turned out moist and delicious! Read More
Helpful
(25)
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zernike
Rating: 4 stars
03/15/2005
I am giving this four stars because I think it has real potential. Maybe it is just our taste buds but we thought the Dijon mustard totally overwhelmed this dish. My husband and I could hardly eat it. That said the underlying flavor of the apricot and honey was so tantalizing that I am going to try this again using regular mustard and maybe a little less of it. I doubt I could make any honey-mustard chicken now without adding the apricot jam. Thanks for the great idea! Read More
Helpful
(24)
KimbraRI
Rating: 5 stars
12/21/2005
This was easy to make and a big hit. I made the dish with boneless skinless chicken breasts to great results. The juice makes a great gravy.:-) Read More
Helpful
(18)
Janet Patterson McWhorter
Rating: 5 stars
10/14/2003
My husband and I really liked this recipe. I thought that the next time that I made it I would add some chopped cashews to add a little crunch. It was really tasty though and very filling. Read More
Helpful
(13)
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