HOT HONEY MUSTARD & PEACH CHICKEN THIGHS
Spicy and sweet marinted chicken thighs baked to perfection with bright green brussel sprouts.
Provided by Sara Ayesh
Categories The Main Event
Time 2h40m
Number Of Ingredients 11
Steps:
- In a mixing bowl combine mustard, honey, chili onion crunch, garlic powder, white vinegar, peach, Worcestershire sauce and whisk.
- Place your chicken thighs skin side up in your baking dish, sprinkle with salt and pepper then pour 1/2 the marinade over the top, flip them over and add the other half of the marinade.
- Marinate for 2-4 hours up to overnight.
- When ready to cook, pre heat oven to 375, stuff the halved Brussel sprouts all around the chicken.
- Bake chicken 25 minutes, remove and flip skin side up.
- Bake an additional 10 minutes, then turn your oven to broil and let it cook for an additional 2 minutes to really brown the skin.
- Remove and serve!
HONEY MUSTARD GLAZED CHICKEN
Serves six from Saving Dinner Winter week 6 suggested sides of brown rice, steamed cauliflower and sweet potatoes.
Provided by Jo Coburn
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet heat olive oil over medium-high heat and add onion.
- Saute until translucent.
- Sprinkle chicken with paprika and salt and pepper to tast and add to skillet.
- Cook chicken until nicely browned on both sides, about 5 minutes per side.
- Set aside and keep warm.
- Meanwhile, in a small bowl mix together lemon juice, mustard, honey, and curry.
- Add to skillet mixing well while scraping off brown bits off bottom of pan.
- Return chicken to skillet and simmer a minute in the sauce.
- Serve, spooning sauce over top of chicken.
Nutrition Facts : Calories 207.8, Fat 4.2, SaturatedFat 0.7, Cholesterol 68.4, Sodium 233.2, Carbohydrate 14.2, Fiber 0.8, Sugar 12.5, Protein 28
HOT MUSTARD AND HONEY GLAZED CHICKEN
Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
- On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
- Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
- Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
- Spoon over pan juices, garnish with scallions and serve with lemon wedges.
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