Honey Orange Mustard Chicken Recipe

Make this chicken dish with all parts of the chicken or just the parts you like the best.


Serves 4

1/3 cup Dijon whole seed mustard
1/3 cup honey
2 Tablespoons orange marmalade
1 teaspoon freshly grated orange peel
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 lbs of chicken (your choice of pieces)


Preheat the oven to 400F.

Lightly grease a glass cooking dish with olive oil.

Make the dipping sauce. In a small bowl, stir together the mustard, honey, orange marmalade, grated orange,minced garlic, salt and pepper. Set aside.

Prepare the chicken. If you want the skin off, peel it off now.

Note: you can use deboned, deskinned chicken pieces or you can use a whole chicken and cut it up into sections.

Rinse the chicken and pat dry with paper towels.

Place the chicken skin side down on the prepared pan.

Use a silicone pastry brush to brush the sauce on top of the chicken and coat well.

Turn the pieces of chicken over. If there is skin, pull it back and bush the meat with the sauce then pull the skin back over.

Brush the skin with the remaining sauce,or if you have removed the skin brush the remainder of the sauce onto the chicken pieces.

Place into the oven and bake until the juices run clear. Pierce the thickest portion of meat with a knife to determine this. Or you can use a meat thermometer and when it reads 165F at the thickest point the chicken is cooked.

When cooked, remove from oven and serve.