honey

Honey Mustard Chicken

This honey mustard chicken recipe is made with two types of mustard and a splash of soy sauce for added umami flavor. It’s such an easy dinner recipe!

Rituals. They come in every style and many colors. Some might call them superstitions, others call them routines. And most every pro sports player won’t go into a game without following theirs. All I know is I think I’m ready to add a few new ones to my day.

I was reading an article in this month’s Esquire about things to do in January, because it’s January. Number 2 on the list of items to improve life and have fun while doing it was the suggestion to engage in a daily ritual. A ritual, not a resolution. I like the sound of that much better. And just for one month.

Their suggestions sound pretty good:

Read a poem every night, walk around the block twice at noon, or drink a finger of Scotch after dinner. Does eating a finger of ice cream instead of Scotch count?

It can’t be that hard to come up with a new ritual. After all, I already have a few in the bag.

I take a tub every single night, I read the tabloids while I’m waiting in line at the grocery store, and I drink at least 8 glasses of ice water a day. And sometimes a finger of Scotch.

My husband has a ritual he’s been suggesting I start for months, and it might be time for me to take it to heart. I freeze while I work at my computer during the day. Literally freeze. Even though the thermostat is set at 73 in my office, I sit in a sweatshirt and scarf, my lower half wrapped in a blanket as I type away. My interns can attest, it’s a realllly pretty sight.

So his suggestion is for me to do jumping jacks every hour to get my blood moving. It can’t hurt, and it just might help. And that finger of ice cream after dinner might not make as much of a difference any more either.

There’s really no segue to this recipe. Nothing very ironic, punny or clever, anyway. So, let’s just get to the honey mustard chicken recipe.

Honey Mustard Chicken Ingredients

For the honey mustard chicken marinade, you’ll need two types of mustard (grainy and Dijon), honey, soy sauce, fresh tarragon, and ginger. Why is there soy sauce in this recipe? Umami baby. Soy sauce lends a salty flavor and gives the sauce a bit of a hearty base.

I prefer making honey mustard chicken thighs, but you’re welcome to make this recipe using chicken breasts or tenders as well. See my notes below for the suggested cook time.

How to Make Honey Mustard Chicken

Trim any excess fat from the chicken thighs and rinse with cold water. Pat dry, then toss in the honey mustard chicken marinade.

Place the thighs (and all that flavorful sauce!) into a baking dish and bake until the thighs register 175 degrees F in the center, or the juices run clear. I like to spoon the extra sauce over the chicken before serving it, because who doesn’t want extra honey mustard sauce?

What to Serve with Honey Mustard Chicken

The beauty of baked honey mustard chicken is that it goes with pretty much anything. Think: potato salad, fresh zucchini salad, grilled veggies, and fruit salad. Honey mustard chicken is such a simple recipe, so don’t feel like you need to make a fancy side.

Can I Use Another Kind of Mustard?

German grainy mustards reign supreme in this recipe. If you don’t have a grainy mustard, double up on the Dijon. I don’t recommend using American yellow mustard here as it’s too sour and doesn’t have the same depth of flavor as Dijon.

Is There a Soy Sauce Substitute I Can Use?

If you’re looking for a gluten-free alternative to soy sauce, sub tamari in this recipe. And for a soy-free alternative, you can use coconut aminos. The flavor of the baked honey mustard chicken will differ slightly from my recipe, but it’ll still taste good!

Tips for Making Baked Honey Mustard Chicken

I’ve professed my love of chicken thighs before in recipes like my Lemon Chicken Stew, Slow Cooker Thai Chicken Soup and Slow Cooker Balsamic Chicken. The darker meat creates an almost always juicy bite. 45-50 minutes in a 350 degree oven was just right.

If you’re averse to dark meat, go ahead and do the old routine of chicken breasts. I would start checking the doneness of the meat at about 35-40 minutes since breast meat dries out quicker. Just note that when checking the doneness of the thighs you do NOT want to cut them open in the middle. This will cause the juices to spill out and will dry out the chicken.

I used tarragon in this recipe, but if you’re a fan of rosemary or thyme, those would be tasty as well.

More Easy Chicken Dinner Recipes to Make

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.

4.25 from 4 votes

Honey Mustard Chicken

This honey mustard chicken recipe is made with two types of mustard and a splash of soy sauce for added umami flavor. It's such an easy dinner recipe!

Course Main Course

Cuisine American

Keyword Honey Mustard Chicken

Prep Time 5 minutes

Cook Time 45 minutes

Ingredients

¼ cup grainy mustard
¼ cup Dijon mustard
½ cup honey
1 teaspoon soy sauce
2 tablespoons tarragon leaves chopped
1 tablespoon fresh ginger minced finely
8 boneless skinless chicken thighs*

Instructions

Preheat the oven to 350 degrees F.
Trim any excess fat or skin from the chicken thighs, rinse with cold water and pat dry with paper towels then set aside.
Combine the grainy mustard, Dijon mustard, honey, soy sauce, tarragon and ginger in a large bowl. Add the chicken thighs and toss to coat.
Place the thighs and sauce in a roasting dish, spooning sauce over the thighs and top with more tarragon leaves if desired. Bake for 45 minutes or until the thighs register 175 degrees and the juices run clear. Spoon sauce over the thighs and serve.

Recipe Notes

*If you’re averse to dark meat, you can use chicken breasts instead. I would start checking the doneness of the meat at about 35-40 minutes since breast meat dries out quicker.

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Asian Marinade Master Sauce

Whether it’s used as an Asian marinade for beef, chicken, pork, tofu or fish, or as a dressing for vegetables, salads, or pastas, or even as a flavoring for rice, quinoa, or any number of grains, this is the ultimate Asian master sauce and is the secret to making meal prep easier than ever before.

Healthy and delicious food doesn’t have to be complex. In fact, when your cooking method centers around meal prep and batch cooking, the most basic of ingredients can easily be transformed into craveable dishes everyone will want and come back asking for more.

The secret is in the master sauce, and it’s the whole idea behind batch cooking.

This strategy is the centerpiece of our Nourished Planner Batch Cooking Basics meal prep guide, where we share the strategy and recipes for preparing five basic master recipes as the interchangeable base to build just one meal, or even a whole week’s worth.

This Asian master sauce recipe is a multi-layer tool that isn’t limited to just being a seasoning added to a dish at the end. With a simple shake of a mason jar, this master sauce can become a marinade, a salad dressing, added to the cooking water for a more flavorful grain or sautéed or tossed with vegetables for even more infused flavor within reach of your garlic-scented fingertips.

continue to the recipe… about Asian Marinade Master Sauce

Cilantro Lime Grilled Chicken

This grilled chicken recipe delivers lots of flavor thanks to a quick marinade, and with just 7 ingredients and 3 steps, it’s easy enough to cook any night of the week.

My father in law was the classic dropper-inner. Like Saturdays rolling into Sundays, you could always count on a weekly unannounced visit from Cloyd. Or as I liked to call him, “The Cloydster.”

Rolling into the driveway in one of his beloved classic cars (I was always partial to the Studebaker) he’d pop in with his jaunty cap atop his head, toothpick trolling from his fingers to his mustached mouth with the biggest, happiest hello that beamed with joy at the sight of his kids.

“Oh, I was just runnin’ around and thought I’d see what you kids was up to.”

It’s been 12 years since those visits ended.

My husband is a lot like his dad was and has always been far more patient with the casual stop-ins than I. He will happily take a chair, offer up a drink and sit and chit and chat about anything under the sun.

I on the other hand, smile vacantly, nodding my head as my mind wanders to the vitally important task I was in the midst of when I was interrupted by an unexpected visit. Those weeds aren’t going to weed themselves now are they?

Man I am dumb.

I miss Cloydster’s visits. They make me realize more than ever that I need to take a lesson from my father in law, and from his son. Slow down. Take a seat. Offer up a drink or something to eat and chit and chat about absolutely anything and everything under the sun.

This grilled chicken recipe is part of my Weekend Eats series, where I’m sharing a seasonal recipe idea for what to have for dinner come Saturday and Sunday, with the occasional breakfast or brunch thrown in.

While I love making it on Saturday night, it’s also a goodie for impromptu visits. It can be thrown together with stuff in your pantry, or at least in my pantry, given I always have fresh cilantro and limes in the crisper.

I think Cloyd would have loved it. In fact I know he would have, because that man pretty much loved everything, especially if it was made by someone he loved.continue to the recipe… about Cilantro Lime Grilled Chicken

Balsamic and Honey Chicken Skewers and Introducing Hatchery

It’s time. It’s time to put the slow-cooker in the basement and scrub up the grill. It’s time to break out the tongs and sing M-A-R-I-N-A-D-E in falsetto. People, it’s officially summer. People, it’s time to grill.

I should preface this post with the fact that: The grill is never a one man show.

There’s a lot more than you think that goes into a great grilled meal. There’s the grill > That’s key.

The griller > He’s the secret ingredient. And to any ingredient > there’s always a secret.

And the inspiration for my Balsamic and Honey Chicken Skewers recipe > it was delivered to my door.

continue to the recipe… about Balsamic and Honey Chicken Skewers and Introducing Hatchery

Sweet Carrots with Tarragon and My Easter Inspired Faves

Glazing. Usually reserved for doughnuts, bone-in hams and the special technique my husband uses to make old and tired 1980’s honey oak cabinets magically transform into bright and white brand spakin’ new kitchen cubpoards. He’s a staining magician, that guy.

But today ‘da glaze is saved for ‘da carrots. Ta-’da.

It’s time for Easter eats and you probably have all of your main dish ingredients scribbled on the back of an envelope ready to push into the dark corners of your purse so that when you get to the store you get to frantically dig for the dang piece of paper. That’s just one of the reasons I use this shopping list app, so I don’t go stark raving maniac in the vegetable aisle.

Carrots are the quintessential Easter side dish addition. You can thank Peter and Bugs for that one. But, let’s get real. They’re expected, trite and too often B-O-R-I-N-G.

Not this time folks.

A simple—aka light—glaze of honey and butter sweetens up the orange little jewels. Tarragon and orange zest gives them the ying and yang of earthy licorice and fresh citrus in each bite. Kosher salt, just like with everything else, brings out all of the flavors and melds them together.

It’s a simple recipe. And for any entertaining cook, that’s the recipe for deliciousness.

continue to the recipe… about Sweet Carrots with Tarragon and My Easter Inspired Faves

Chipotle Honey Baked Chicken Wings

Maybe it’s because I live a relatively drama-free life that I’m so obscenely attracted to spicy food.

I’m just not one to drum up a whole lot of drama. I don’t create illnesses to obsess over. I don’t overthink the obvious. I pretty much just let things go. Just get over it. I mean, why wouldn’t you?

So when it comes to spicing up my life, I leave it to the happenings going on in the kitchen.

Thai. Cajun. Mexican. Line ‘em up, knock ‘em out and let’s get busy.

Last weekend, I had a surprise guest in my kitchen and did. just. that. and we. got. busy.

continue to the recipe… about Chipotle Honey Baked Chicken Wings

Cranberry Baklava Phyllo Cups

A new year calls for new tips in simplicity, especially in the kitchen.

Sometimes I’m a short-cut kinda gal, which makes for some interesting cooking challenges.

Because who wants to feel overwhelmed and overwrought at the mere thought of inviting friends over to enjoy some cheer in the new year? I say, bring the friends! But cut the complexity out of the cooking and let’s make an easy take on a classic fave.

Let’s pave the way for more merry making and party partaking.

continue to the recipe… about Cranberry Baklava Phyllo Cups

Beet, Carrot and Pomegranate Salad

Winter brings with it a lot of amazing things. Snowflakes and holiday parties with sparkly shoes are some of the best. Puffy coats that make me feel like Randy in A Christmas Story thanks to ridiculously cold sub-zero temps, not so much. Those freezing temps? They can go find somewhere else to invade while I go shopping for something basic to go with my gold flecked shoes. Or maybe I’ll just wear this Beet, Carrot and Pomegranate Salad. I mean, it’s prettier and more jeweled up than anything I have in my closet.

While I’m snacking a nibble or 83 of cookies, fudge and a waffle here and there, I’m still craving salads in this frigid cold to bring me out of my sugar coma. I crave lettuce-ed leafed salads all summer long but when winter nips the freshness off the local lettuce buds, veggies with girth are what I look for now.

At a recent foray to our winter farmer’s market, I saw these beet beauties carats of carrots and scooped them straight up. Candy striped beets, carrots of red, yellow and purple’d pinks. These things needed a stage, and I knew exactly what to do with them.

continue to the recipe… about Beet, Carrot and Pomegranate Salad

Baked Brie Graham Cracker Crostini with Lavender Honey Plus Friday Faves

While some wax on about why you should never again bring Brie to a party, I say, that’s cool, go ahead and don’t do that.

All the more for me to bring.

We all know brie is a favorite classic small bite at parties and gatherings. We know this thanks to observing the multiple visits to the food table your best friend’s sister’s boyfriend makes as he finally hovers over that last scoop of the smooth cheese and you somehow skillfully edge him out of the hunt and pop it skillfully into your mouth because this tutorial showed you how to eat it.

Brie is so passé. Really? I don’t think so.

I mean what person in their right mind (unless they’re lactose intolerant du course) would turn down a slather of gooey, fragrant cheese at an adult mixer?

I for one think brie should be accessible to the taste buds of everyone, whether you’re 5 or 50. And my little secret of bridging the gap of savory and sweet all starts with honey graham crackers. And brie. Made into a little crostini. And drizzled with lavendar honey and topped with Marcona almonds.

And you need this recipe.

continue to the recipe… about Baked Brie Graham Cracker Crostini with Lavender Honey Plus Friday Faves

Dessert Nachos with Strawberry, Mango and Avocado Salsa

This is the thing I like about nachos. If you agree, you’re invited to the party. If you don’t, I’ll be the first to pass along an elementary-style lunch tray to ensure all of your primary food groups stay at arm’s length of one another.

Nachos. They’re layers upon layers of my favorite tastes. A little bit of salt, a lot of spice, maybe a little bit of protein—if I’m feeling the urge to act like a well-rounded adult—all blanketed in cheese, aka the glue that melds this flavor bomb together.

Last week I asked my friends on Facebook for help on what recipe they wanted to see this week: spring pasta or salsa? By the looks of today’s post I think you can see which dish came out as the clear winner.

The confirmation that this recipe was the clear winner came from my Smudge who declared it would had judiciously been added to her birthday party menu. This is serious stuff folks. Maybe it received this exclusive validation because she had become invested in the recipe as my scribe, studiously practicing her cursive skills as I dictated the ingredients and portions. By the way, I DO know there is no “t” in avocado. Most of the time. Can you even tell the difference between my handwriting and a 3rd graders? Aye—yi—yi. Scary.

Cinco de Mayo is on the calendar for this weekend’s celebrations replete with menus full of chunky guacamole, tacos (you gotta try this fried avocado version), enchiladas and a serious round of salsa. I thought about adding to the Mexican madness by recreating a standard savory affair, but headed off on a bender, pointed South and conquered the sweeter side of the border, thanks to mangos in my refrigerator in dire need of a destination resulting in this Mango, Strawberry and Avocado Salsa.

continue to the recipe… about Dessert Nachos with Strawberry, Mango and Avocado Salsa

Seared Ahi Tuna with Asian Avocado Salsa

Are you a dinner recipe planner or do you fly by the seat of your desires once your cute striped TOD’s hit the front door of your favorite grocery store?

I wish I was a better grocery shopping planner. But then if I was, I wouldn’t have found these amazing tuna steaks at the good old Costco. And because I would have had a list I was compelled to follow, I probably wouldn’t have deviated from said written word. And then, I wouldn’t have shared these lovely meaty fishes with you. Meaty fishes? Oxymoron. But still.

When we lived in Venice, we didn’t have to buy fish from the good old Costco. We had Santa Monica Seafood which for anyone who has a crush on fish is like a the sparks that fly between Jennifer Lawrence and Bradley Cooper in Silver Lining Playbook. Why oh why did he not win Best Actor. His baby blues deserve their own award, stat.

SM Seafood had a plethora of fish, every single day. Stuff you’ve never heard of. But the tuna was crazy good. But given we were on the pacific coast, we didn’t always have to get our tuna from the store.

Nope, we had Jimmy for that.

continue to the recipe… about Seared Ahi Tuna with Asian Avocado Salsa

Fig Spread and Cheese Crostini Appetizer + Korin Giveaway

Are you tired of me saying it yet? Talking about how much I adore salty paired with sweet? I hope not, because you’re in for a big dose of it today.

This past weekend we made our way to our friend’s annual holiday company Christmas party. No, I’m not moonlighting on the side for their business—Lord knows I’ve tried—but we’ve been really good friends for a few years and somehow we’ve weaseled our way into getting an invite each year.

Maybe it’s because we’re helpers in the kitchen—during that last minute flurry of panic before the guests start rolling in, lending a helping hand. But since they always have it so well put together, I think its just because we are so much dang FUN! And these guys, well they go all out so it definitely isn’t a chore to whoop it up and have a good time.

This year I was asked to give my opinion on the menu. Now, Sherrie is an amazing cook and party giver, so she really doesn’t need any help from me. But since I’m a bone fide food blogger (ahem, cue smoke and mirrors) people seem to think I know what works when it comes to food.continue to the recipe… about Fig Spread and Cheese Crostini Appetizer + Korin Giveaway

Friday Faves and Balsamic Skirt Steak Salad with Stone Fruit

I just stepped out of the orchard. No, I mean literally, I just stepped out of the orchard.

Today I stepped out of a van, into a picturesque Oregon orchard, to photograph, gawk and fondle some of the world’s most coveted pears and peaches grown and harvested by gifting company Harry & David. But more of that to come in a future post…

Ironically I had planned on posting this recipe before I actually visited the orchards, but I’m realizing the visit must have been on my mind when I started craving this salad since the nectarines have been ripening on my kitchen counter for the past week.

Some things happen for a reason. Right?

But first let’s talk about some of my Friday Favorites, stuff I’ve been crushing on this week via the www…

continue to the recipe… about Friday Faves and Balsamic Skirt Steak Salad with Stone Fruit

Pickled Strawberry with Roasted Beet Salad and a Recipe Contest

I mean seriously. This salad is sweet. Seriously sweet.

But, really, how sweet is this girl?

How much can we possibly love our little babes, especially in those unscripted moments of pure, sweet bliss, savoring the moment and creating our earliest memories of where food comes from.continue to the recipe… about Pickled Strawberry with Roasted Beet Salad and a Recipe Contest

Friday Faves and Grilled Peaches with Mascarpone Cheese

Soon I’ll be heading north. Not for the great white chill of Alaska, but to Northern Utah for Peach Days.

Peach season is right around the corner, and I can’t wait to hand-pick some big old juicers from the roadside fruit stand to take home and throw on the grill for my easy Grilled Peaches with Mascarpone. Dessert on the grill, can’t get easier than that.

Caramelized goodness with a touch of honey and rosemary. Mmmm hmm.

But until I load the car, gas it up and make the jaunt, I’ll share a few Friday Faves with ya’ll.

1. There were a few tips I learned of at the Evo Conference that didn’t make my recap post. One is this great app called CardMunch. Take a pic of a business card and all of the info is directly imported into your contacts or LinkedIn account.

The other is an iPhone photo editing app. Yes, yet another one to add to the arsenal. Snapseed is from one of my favorite image editing companies, Nik Software and got a lot of tongues wagging at Evo with all of us iPhone picture taking hounds comparing whose editing with what. It’s also available on the iPad.

2. I’m going to be flying my red, white and blue colors high at the Olympic Opening ceremony. I don’t know how they could top the Beijing opener, but I’m hoping London will pull out all their star power and wow the world. I’m looking at you Posh! I think this sweet USA red, white and blue treat is perfectly in order to enjoy as I sit on the couch and watch the athletes sweat it. Get the complete 2012 Summer Olympic schedule here.

3. Check out this Pinterest board featuring food bloggers tomato recipes in support of the movement to purchase for slave free tomatoes.

4. In an effort to keep up with my myriad of RSS feeds, I’m checking out Evernote Clearly to use with my favorite browser, Chrome, that promises to make blog posts and webpages easy to read with customized font selection and themes. Check it out and let me know what you think.

5. And finally, I’m thinking about making this for a blogger potluck, to quench the thirst of those talkie, eating food lovers.

Thanks for reading and please keep in touch. Subscribe to Foodie Crush and follow me onTwitter, Facebook and Pinterest and check out Foodie Crush magazine and Cookie Cravings cookbook.

Whiskey Lemonade Recipe with Honey Simple Syrup

I left my heart in Utah. Which makes it convenient since that’s where I’ve returned to roost.

This great state had some pretty great visitors this past weekend thanks to the bloggers who visited Park City for the third annual Evo Conference aka The Evolution of Women in Social Media. Plenty of bloggers, lots of info and some great sponsor suites.

Which is where I fell in love with this little baby.

The ultimate attraction: it’s ingredients were all Utah locals. And I love local.continue to the recipe… about Whiskey Lemonade Recipe with Honey Simple Syrup

Honey Sriracha Chicken Wings and Friday Faves

It’s officially here. Summer!

The best part: swimming with my Smudge, backyard barbeques and playing outside ’til the night sky glistens with stars as the moon crests the mountain tops.

The worst part: The longest day of the year has officially come and gone. June 20, my dad’s birthday marked summer solstice and the march toward the days all food bloggers dread: winter. Which equals shorter days. Which means come dinner time we’ve lost all the natural sunlight to shoot our beautiful food.

But that’s a long time away yet and we have much to savor and stock up on.continue to the recipe… about Honey Sriracha Chicken Wings and Friday Faves

Sweet Pear and Rosemary Honey with Havarti Grilled Cheese

Grilled Cheese Sandwiches. They’re not just for lunch anymore…and National Grilled Cheese Month continues.

This past weekend was a rainy one, where the clouds hugged the mountains and raindrops fell in sideways sheaths thanks to the whipping wind and fast moving storm. There is pretty much nothing I like better than a rainstorm, except for a thunderstorm. Or an epic snowstorm. Cocooning. That’s my idea of a good day.

With Smudge’s soccer game cancelled we had an unexpected opportunity to slow down from our regular weekend schedule filled with postponed errands, playdates and soccer games. Yep, the life of a parent is rarely your own. But its pretty damn awesome.

It was too wet to wander out for brunch, so we were definitely eating at home. And what did Smudge request? Grilled cheese. I don’t know why I was surprised—what kid doesn’t request grilled cheese as their go-to meal? But for breakfast?continue to the recipe… about Sweet Pear and Rosemary Honey with Havarti Grilled Cheese

Honey Mustard Chicken

Honey Mustard Chicken Ingredients

How to Make Honey Mustard Chicken

What to Serve with Honey Mustard Chicken

Can I Use Another Kind of Mustard?

Is There a Soy Sauce Substitute I Can Use?

Tips for Making Baked Honey Mustard Chicken

More Easy Chicken Dinner Recipes to Make