SWEET AND SPICY HONEY DIJON GLAZED CHICKEN
Provided by Jen
Time 28m
Number Of Ingredients 15
Steps:
- Line a baking sheet with foil (not parchment paper) and lightly spray with cooking spray. Set aside.
- In a medium bowl, whisk together the Chicken Rub Ingredients and evenly rub all over chicken. Place chicken on prepared baking sheet.
- Move oven rack to top position and broil chicken for 6 minutes on each side (12 minutes total).
- Meanwhile, in a small bowl, whisk together the Honey Dijon Sauce ingredients.
- Remove chicken from oven and brush top side with Honey Dijon Sauce; broil 1-2 minutes or until chicken is cooked through.
- Brush individual servings with remaining Honey Dijon Sauce as desired.
SPICY HONEY MUSTARD CHICKEN
These Spicy Honey Mustard Chicken thighs are so easy to prepare and ready in about 30 minutes.
Provided by Lyuba Brooke
Categories dinner Main Course
Time 35m
Number Of Ingredients 7
Steps:
- *Use oven safe skillet for this recipe.*
- Preheat oven to 350.
- Preheat skillet on stove-top, over medium-high heat, greased with some vegetable oil. Make sure the skillet is hot before adding chicken. Season chicken thighs with a little salt and place them in the skillet. Sear until they get that beautiful golden brown sear. Halfway through, add mushrooms and onion.
- Meanwhile, whisk honey mustard, Dijon mustard, cayenne pepper and salt in a bowl until all combined.
- Add to the skillet with chicken and spread evenly.
- Place skillet in the oven for 20-25 minutes, until chicken is done.
SPICY HONEY-MUSTARD CHICKEN
Here's my healthier version of fried chicken tenders. The homemade honey mustard helps the whole wheat bread crumbs stick to the chicken. Make double the amount of the honey mustard if you want some dipping sauce on the side.
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- To make the honey mustard: Whisk the mustard, honey, mayonnaise, and hot sauce together in a medium bowl.
- To make the chicken: Preheat the oven to 400 degrees F. Rinse the chicken and pat dry. If using 2 large breasts, then place the chicken breasts on a cutting board and halve them horizontally so you end up with 4 pieces of even thickness (if using chicken cutlets, skip this step). If the chicken pieces are thicker than 1/2 inch, place a large sheet of plastic wrap on a cutting board and set 1 piece of chicken on top. Cover with another sheet of plastic wrap and then pound the chicken to a 1/2-inch thickness using a meat mallet or a heavy-bottomed pot. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Add the chicken to the bowl with the mustard mixture and turn to coat. In a second medium bowl, stir together the bread crumbs, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Dredge each piece of chicken through the bread crumbs, gently pressing the crumbs into each side. Place a metal cooling rack on top of a baking sheet, and mist the rack with spray. Spray each piece of chicken on both sides and set it on the rack. Bake the chicken until golden brown and cooked through, 25 to 30 minutes. Serve hot.
Nutrition Facts : Calories 213, Fat 6 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams
SPICY CHICKEN TENDERS WITH HONEY-MUSTARD
Provided by Giada De Laurentiis
Time 33m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
- Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside.
- Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.
- Arrange the chicken on a platter and serve the honey-mustard alongside.
HONEY-MUSTARD CHICKEN TENDERS
The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
- In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
- Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
- Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.
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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