How long it takes: 5 minutes with at least a couple of hours to marinate Equipment you’ll need: small bowl Servings: makes just under one cup of marinade, enough for 2 to 4 pounds of chicken Last week, we had dinner guests on Saturday, Sunday, and Monday, and then again the following Saturday. I love hosting friends and family in our home and I’ve mastered the art of keeping things simple. Okay, truthfully, I get a little carried away in the food department, but it’s kinda my thing. Despite getting carried away with food, I’m not afraid to keep things simple and pull out the paper plates, especially if we’re grilling something like hotdogs and hamburgers. There isn’t much I like less than having to do a giant pile of dishes after the company is gone.
Honey Mustard Chicken Marinade
This honey mustard chicken marinade is simple as simple can be, just like using paper plates! Everyone seems to love the honey mustard combination. The honey gives the marinade a sweet note but the sweetness is balanced by the savory mustard and garlic. Apple cider vinegar adds a light tartness. One of my most popular homemade dressings for salads is a honey mustard vinaigrette with the same flavors as this marinade. This baked honey mustard chicken is super easy, too. I often make it for guests because you can just put it in the oven and forget about it. Not fussy about marinating time. Some marinades are best if you let the chicken marinate overnight, but I’ve done this one as little as two hours before we grill the chicken and it still adds amazing flavor to the chicken. It coats the chicken pretty well so all that amazing flavor stays right on for you to enjoy.
Ingredient Notes
Country-Style or Coarse Ground Dijon Mustard: You could use regular Dijon mustard if you were in a pinch. If you were really in a pinch, or if you really love it, use yellow mustard. Honey: The honey adds a lovely sweetness and it’s what makes this chicken so irresistible. Olive Oil: Brings things together and helps add moisture to the chicken. Apple Cider Vinegar: Adds a great tang and brightens up the flavors! Paprika: Adds a subtle flavor but also gives this marinade (and therefore, the chicken) a great color. Garlic Powder: My mom is very sensitive to garlic so I’ve actually made this marinade once without the garlic, and it still turns out great. Feel free to do whatever you like best, it really is good both ways! Salt and Pepper, to taste.
Make-Ahead & Storage Tips
The marinade can be prepped ahead and refrigerated for three to four days in a tightly covered container or jar. It will keep on the counter for a few hours as well. Chicken can be marinated for up to four hours in the refrigerator. Put the chicken and the marinade in a resealable bag, and put the bag in a dish or pan to prevent it from leaking in your refrigerator. It can safely be marinated longer than 4 hours but the texture may deteriorate a bit. Chicken with skin on can tolerate longer marinading time. Marinated chicken that’s been cooked or grilled will keep in the refrigerator for up to four days or in the freezer for a couple of months.
