Honey Mustard Marinade for Chicken
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ½ cup honey
- ½ cup Dijon mustard
- 2 tablespoons olive oil
- 3 cloves garlic finely minced or pressed
- 2 tablespoons apple cider vinegar (or white wine vinegar)
- ¾ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon cayenne powder (optional)
- ¼ teaspoon black pepper
- 2 pounds chicken thighs (or any other chicken parts)
Method
- In a bowl, combine honey with dijon mustard, olive oil, garlic, apple cider vinegar, salt, paprika, cayenne, and black pepper. Whisk until well combined.
- Add the chicken to a ziploc bag, or a bowl, and pour the marinade over the chicken. Mix to make sure that the chicken is well coated in the marinade. Cover with plastic wrap, or seal the ziploc bag.
- Place in the fridge and allow to marinate for 2-24 hours.
- Remove the chicken from the bag, and grill it or bake it until the internal temperature of the chicken reaches 165°F/74°C with an Instant read thermometer.