As I'm sitting here writing this, the weather outside my window is beyond belief. It may be August but it feels more like late October! The wind is howling, it's only 48*F and the rain is falling sideways. It's so cold in here that I have a little space heater running in my office. My this evening I'm sure we will need a fire in the fireplace.
I should be writing about some kind of comforting soup or stew, but when I planned and made this two days ago it was 80. The weather is completely crazy this week. I'll have to comfort myself with warm thoughts of sunshine and grilling.
This chicken is Ah-Maze-ing! We fought over the last piece and licked our plates clean it was that good! Even the non-mustard child admitted that it was tasty. It also paired really well with our favorite brussel sprouts which was a nice bonus.
I adore marinated chicken and like some of my other chicken recipes, this one is perfect to prepare ahead and place in the freezer. Mix the chicken and marinade in a gallon sized ziplock bag; squeeze out any excess air. Lay flat on a cookie sheet and place in freezer. Once frozen, remove from the cookie sheet and freeze for up to 3 months. When you are ready to use just pull it out of the freezer the day before and let thaw naturally in the fridge overnight. It will thaw and marinate itself all at the same time.
Honey Mustard Chicken
6 boneless, skinless chicken breasts
1/2 cup honey
1/4 cup Dijon mustard
1/4 cup yellow mustard
2 tsp. lemon juice
1 clove garlic, minced
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground cayenne pepper
In a small bowl, mix together the all ingredients except the chicken.
Place chicken breasts into a 1 gallon sized ziplock bag. Pour mustard mixture into the bag. Zip bag closed and gently mix contents to cover all of the chicken with the sauce.
Place in fridge and let marinate at least 4 hours.
Remove chicken from bag and place in a 9x13 baking dish. Discard marinade.
Preheat oven to 350*F. When heated, place chicken in oven and bake for 20-30 minutes (depends on the size of your chicken breasts) or until no longer pink in the center.
*Note: this chicken can also be cooked on the grill. Grill as you would for any boneless chicken breast, basting occasionally with leftover marinade.
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I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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