Honey Mustard Chicken Marinade

  • Yield : 4 servings
  • Cook Time : 10m
  • Ready In : 10m
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  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 3 tablespoons whole-grain mustard
  • Kosher salt


Step 1

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.

Step 2

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.

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