Honey Mustard Curry Chicken Marinade Recipes

HONEY MUSTARD CURRY CHICKEN

Steps:

• Preheat oven to 375 degrees
• Grease a large baking dish with oil or non-stick cooking spray
• Place chicken in baking dish, and sprinkle minced onions over chicken
• In a small bowl, melt the butter in the microwave, then add the mustard, honey, sea salt and curry powder, and whisk until well combined
• Pour the sauce evenly over the chicken, then place in oven and bake for 40 minutes or until internal temperature reaches 165 degrees, according to a meat thermometer
• Sprinkle with chopped parsley, if desired, and serve immediately

HONEY-MUSTARD AND CURRY CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Flatten chicken thighs and squeeze tightly into a square baking dish.
• Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, about 50 minutes, basting occasionally with the honey-mustard sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HONEY MUSTARD CURRY CHICKEN MARINADE

Steps:

• Mix the honey, mustard, curry powder, garlic powder, salt and oil in a bowl. (Reserve ⅓ Cup for painting onto the chicken while grilling if desired).
• Place the chicken pieces into a large plastic bag and pour the marinade over the top.
• Allow to sit for 20 minutes (up to 24 hours).
• Heat the grill to medium hot (450 degrees)
• Place the chicken onto the grill and allow it to sit in one position for at least 3 minutes to achieve the dark grilling marks desired.
• After grilling the first side for 3-4 minutes, (paint with reserved sauce if desired) flip the pieces over and turn the temperature down to medium (paint again with reserved sauce if desired). Allow to finish cooking for about another 2-3 minutes on side two.
• Remove to a plate and allow to rest for 5 -10 minutes.
• Garnish with chopped green onions. (If you didn't use the reserved sauce to baste onto the chicken while cooking, you may want to serve the prepared chicken with extra sauce).

CHICKEN BREASTS IN CURRY-HONEY-MUSTARD SAUCE

Steps:

• Melt the margarine in an ovenproof pan.
• Add honey, mustard, curry powder, cayenne pepper and cumin; mix well.
• Add the chicken breasts and make sure they are covered by the sauce.
• Cover and marinate in the refrigerator for 4 hours or more.
• Preheat oven to 375°F.
• Remove from refrigerator and bake covered for 10-15 minutes.
• Remove cover and bake 10-15 minutes more until done and juices run clear.
• Baking time will depend on the thickness of the chicken breasts.

CHICKEN BREASTS IN CURRY HONEY MUSTARD SAUCE

Steps:

• Place chicken in pan (I use a glass one, that snuggly holds the chicken breasts. You don't want the sauce to spread out too much or it may burn at the edges).
• Melt butter in a saucepan and add remaining ingredients. Stir until smooth.
• Pour over chicken and bake, uncovered at 350F 45 min., basting occasionally, until tender and golden.

HONEY CURRY CHICKEN

Steps:

• Combine margarine, mustard, honey and spices.
• Dip chicken in sauce and place in a 13x9 baking dish, pour remaining sauce over chicken.
• Bake covered at 375 for 1 hour.
• I usually bake uncovered for the last 30 minutes and turn the chicken as it browns.
• Serve over rice.

HONEY MUSTARD CURRY CHICKEN

Steps:

• Preheat oven to 175C (about 350F).
• Place chicken pieces in prepared pan.
• Combine all ingredients and pour over chicken.
• Bake, covered for about 2 hours in oven.

EASY BAKED HONEY MUSTARD CHICKEN WITH CURRY

Steps:

• Place chicken in large baking dish.
• Combine ingredients and bring to a boil.
• Pour over chicken.
• Bake at 350 for 45 minutes to 1 hour or until juices run clear.
• I like to baste it at least once during cooking.

HONEY DRIZZLED CURRY MUSTARD CHICKEN

Steps:

• Mix together the honey, dry mustard powder, curry powder, garlic powder, soy sauce, and applesauce in a bowl until thoroughly combined, and place the chicken legs into the mixture, spooning the honey mixture all over the chicken to coat.
• Heat the butter and olive oil in a large skillet over medium heat, and place the chicken into the hot skillet, shaking off excess honey mixture. Retain extra honey mixture in bowl. Puncture a few holes in the chicken legs with a sharp meat fork, and brown the bottom sides of the chicken, about 8 minutes. Pour in water, and turn chicken legs over. Cover, and cook until the chicken meat is no longer pink inside and the juices run clear, 15 to 20 more minutes.
• Drizzle the chicken with the remaining honey-curry mixture, bring to a boil, and spoon the pan drippings over the chicken to serve.