Chicken in honey and mustard marinade: ingredients

Chicken in honey and mustard marinade: ingredients

Chicken in honey and mustard marinade is not only a dish nourishing and tasty, but also appetizing by sight which isn't a shame for putting even on a holiday table. Not without reason in the people the recipe received one more name - ""Golden Birdie"" - thanks to a ruddy crust, juicy sweetishly taste of meat and bright color of both the whole carcass of a broiler, and pieces - hips, wings, shins. All secret of the popular recipe - in use of two plain ingredients for pickling of chicken - sweet honey and fragrant mustard.

Mix for pickling on the basis of mustard and honey is considered universal as is suitable for all types of meat. These ingredients give to a ready-to-eat meal sweetish and sharp, very juicy smack. However only chicken in such marinade (or sauce as his some culinary specialists call) turns out especially gentle, appetizing and tasty, after roasting becomes covered by a golden crust. 

It is possible prepare a tasty chicken with honey and mustard sauce in different ways: bake in an oven, fry in a frying pan, prepare in the multicooker, the microwave. In all cases the dish will turn out matchless, will receive a praise from members of household and guests.

Requirements to the main ingredients

That chicken in a honey mustard sauce turned out juicy, moderately sharp, not too sweet or crisp, it is necessary to be guided by the following principles of the choice of products for preparation of an appetizing dish.

  • It is possible to use for the recipe both the whole carcass, and a half. Even quicker chicken thighs, shins, wings, shish kebab pieces, a breast, fillet on a stone are cooked. Before cooking the carcass or its parts should be washed up, dried on a plate, to cut a la carte if necessary. Delete or not skin - depends on preferences of members of household, but it in the course of roasting becomes covered by a golden crust.
  • In the recipe both home-made, and purchased mustard, the main thing that it was not too sharp is used. It is possible to take also Dijon - in grains, most often with granular marinade turns out especially juicy and fragrant. The amount of this ingredient can be varied to the taste, slightly changing the recipe.
  • Ideal option for the recipe - natural honey from an apiary, fresh and liquid. In the absence of such product also purchased, the main thing that it was not candied will fit. In this case it is required to be kindled on a water bath. Replacement of honey with sugar isn't allowed, taste from it at the baked chicken will be perfect another.

Addition of spices, seasonings

Such additional ingredients as spices and seasonings, give to a dish gentle aroma, juicy smack. The choice of herbs often depends on preferences of the culinary specialist therefore each hostess will have a set the, often - rather unique on structure. The typical recipe of a chicken in honey and mustard marinade includes such components as:

  • the garlic which is small cut or pounded by a press;
  • sweet-sour adjika (or ketchup);
  • soy-bean sauce;
  • purchased dry-mix of seasonings for a bird;
  • coriander powder;
  • greens of parsley, basil;
  • lemon juice;
  • salt;
  • oregano, thyme.

Often the choice of seasonings depends on a way of preparation of chicken. When roasting the pieces can be greased with mustard and honey sauce, to fill with the whole garlic, to strew with herbs. When cooking in the microwave or the multicooker of a hip or wings it is simpler to fill in with liquid marinade, having greased before it garlic gruel, having seasoned with pepper. Fresh greens are recommended to be used already when shifting ready chicken on a plate, so it will give to a dish more aroma.

Preparation of products and pickling

In the beginning it is necessary to prepare chicken for roasting. If the whole carcass is necessary, it is enough to be cleaned and washed up. However it is simpler to use either half of carcass of a broiler, or a shin, a leg, ham, the wings with skin bought on a substrate. They prepare much quicker, meat on pieces turns out more gentle, completely soaked marinade.

Process of pickling of chicken consists of several stages.

  • Peel garlic, cut slices and fill with them the whole carcass, having inserted into small cuts. It is possible to crush, pound garlic teeth, to cover meat with fragrant gruel.
  • Kindle the candied honey on a water bath, pour in a glass bowl. Add vegetable oil, mustard, a soy-bean sauce, if desired - to pour also mustard grains. Mix ingredients a spoon before receiving homogeneous mass. It is possible to use for pickling and mayonnaise, ketchup if such flavoring combination to sweet honey is pleasant.
  • Add some spice, dry herbs.
  • Wet chicken or cover with marinade wings, chicken thighs, a breast, to put all pieces in a bowl, to close a cover.
  • Leave to be pickled in honey gas station with mustard and spices 1-3 hours.

The classical recipe for roasting in an oven

This simple recipe assumes use of a minimum of products and preparation in an oven on a baking sheet. It is possible to take chicken legs or hips on a substrate, weighed out ham.


  • 1 kg of chicken;
  • 25 g of home-made or purchased mustard;
  • 20 g of liquid honey;
  • salt teaspoon;
  • 2 tablespoons of vegetable oil.

How to do

  • Divide the whole chicken into parts, flank steaks - it is simple to take out from packing.
  • Kindle the candied honey on a water bath.
  • Make honey and mustard marinade, having mixed 2 ingredients with salt.
  • Cover with mix all pieces, leave chicken to be pickled 40 minutes.
  • Oil a baking tray (it is possible to lay it a foil), to lay out shins and or hips, to bake at 180 degrees.
  • In 40 minutes to switch off the oven timer, to get a baking tray.

The recipe of juicy chicken in a sleeve

This recipe assumes use of the intact drawn carcass and roasting in a sleeve. The dish will become ornament not only a daily, but also holiday table.


  • viscerated carcass (weight about 1.5 kg);
  • 2 tablespoons of liquid honey;
  • 2 tablespoons of the French mustard;
  • 1 tablespoon of mayonnaise;
  • 3 zubk of garlic;
  • 2 tablespoons of dry seasoning for chicken meat (it is possible to take paprika, a sprinkling pepper);
  • 1 tablespoon of salt;
  • half of a lemon.

How to do

  • Mix for honey and mustard marinade mustard, the honey which is squeezed out from a half of a lemon juice, seasoning and the crushed garlic segments.
  • Outside and inside to cover the washed-up carcass with the turned-out mix.
  • Pickle chicken in the fridge 3-4 hours, having placed in densely tied package.
  • Place the pickled carcass in a roasting sleeve, having watered with the marinade remains, tie a package, make 3-4 punctures.
  • Shift a carcass to a baking tray, bake in an oven 1.5 hours at 180 degrees.
  • Develop a package, water a carcass with marinade, bake 20 more minutes.

Recipe of sharp and fragrant wings 

The chicken marinated in mustard and honey sauce can be not only juicy, but also sharp, fragrant, zazharisty. It is reached thanks to addition in marinade for wings or shins of spices, onions and ketchup.


  • 1 kg of small shins or wings;
  • 3 tablespoons of honey;
  • 3 tablespoons of mustard;
  • 3 tablespoons of ketchup;
  • 2 bulbs;
  • salt;
  • spices, herbs.

How to do

  • Clean bulbs, cut, rumple that juice was emitted.
  • Mix all ingredients, except onions, fill in with a honey mustard sauce wings.
  • Fill a half of onions in a container, level, pass wings. To strew from above with the onions remains.
  • Cover or a film, to leave to be pickled about an hour.
  • Remove onions, it was necessary only for sharp juice and a smell, to shift wings with sauce in a multicooker bowl.
  • Prepare 40 minutes in the Pastries mode. It is possible to bake wings and in an oven, having established 180 degrees for 40 minutes.

It is possible to add a soy-bean sauce and hot spices, fragrant dried and fresh herbs, adjika to any recipe. Instead of shins and wings it is also quite good to take a chicken shish kebab, to pickle it in mix of honey, mustard and garlic with onions. Meat will turn out not worse, than pork, will remain during frying juicy and gentle.

Author: «MirrorInfo» Dream Team