Marions Chicken In Honey Mustard Marinade Recipes

HONEY MUSTARD CHICKEN MARINADE

Steps:

• Add all ingredients (mustard, honey, apple cider vinegar, garlic powder, paprika, salt, pepper, cayenne pepper) into a small bowl and mix well.
• Place the chicken and marinade into a ziploc plastic storage bag, then squeeze out all of the air and seal securely.
• Massage the marinade into the chicken for a minute or two.
• For best results allow the chicken and marinate in the refrigerator for at least 4 hours. Freeze for up to 3 months.

HONEY MUSTARD CHICKEN MARINADE

Steps:

• For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.

MARION'S CHICKEN IN HONEY-MUSTARD MARINADE

Steps:

• Pre-heat oven to 375°F
• Wash the chicken breast fillets and pat dry. If one side is much thicker than the other you may want to give it a quick pound with a meat mallet (skin-side down) to even it out.
• For the sauce, mix the Dijon mustard, honey, dill and orange zest in a small bowl, stir well.
• Brush both sides of the fillets with the marinade and bake the chicken for 30 minutes.
• Cut the fillets with a sharp knife on the thickest part, if the juices run clear they are done.

HONEY MUSTARD MARINADE

Steps:

• Combine all ingredients.
• Use to brush on chicken while grilling, to marinate chicken in refrigerator 2 to 8 hours before grilling, or to marinate pork tenderloin in refrigerator 8 hours before grilling.