← Back to Search Results grilling
honey-mustard-barbecued-chicken

Photo by:
Comments: 0
 

Recipe

The sweetness of honey and the tang of whole grain mustard combine to make a delicious glaze for barbecued chicken. Good with a crisp green salad and grilled corn on the cob.

Yield : 4 servings
Prep Time : 10 mins, plus marinating
Cooking Time : 25 mins

Ingredients

  • 8 chicken drumsticks or thighs
  • ½ cup ketchup
  • ½ cup orange juice
  • ¼ cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • ¼ tsp ground black pepper

For the glaze:

  • 2 tbsp honey
  • 2 tbsp whole grain mustard
  • Grated zest of 1 lemon

Directions

1. Make 2 or 3 deep cuts into each drumstick. Whisk the ketchup, orange juice, vinegar, olive oil, garlic, oregano, and pepper together in a nonmetallic bowl. Add the chicken and mix to coat well. Cover and refrigerate, occasionally turning the chicken, for at least 6 and up to 24 hours.

2. Build a medium fire in an outside grill. Remove the chicken from the marinade, reserving the marinade for basting. Lightly oil the grill grate. Place the chicken on the grill and cover. Grill for 20 minutes, turning and basting frequently with the marinade. Discard marinade.

3. To make the glaze, mix the honey, mustard, and lemon zest together. Brush the chicken with glaze and cook for 10-15 minutes more, or until the chicken juices are clear when pierced with the tip of a sharp knife.

Variation:

Honey Mustard Barbecued Pork: The marinade and glaze can also be used for thick-cut pork chops.

Notes

Prepare ahead: Marinate the chicken for up to 24 hours.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

297kcal (15%)
33mg (3%)
23mg (38%)
43mcg RAE (1%)
398mg
34mg
18g
21g
1g
23g
71mg (24%)
497mg (21%)
3g (15%)
15g (23%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
a-new-way-to-cook A New Way to Cook
by Sally Schneider
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
spice Spice
by Ana Sortun
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
living-raw-food Living Raw Food
by Sarma Melngailis
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-sweet-life The Sweet Life
by Kate Zuckerman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?