Honey Mustard Chicken
Elevate your dinner game with our mouthwatering Honey Mustard Chicken! This dish features tender chicken marinated in a delightful blend of sweet honey and tangy mustard, creating a perfect balance of flavors. With just a few simple steps, you’ll have a satisfying meal that’s sure to impress family and friends alike!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1/2 bell pepper
- 1 stalk of celery, chopped
- cilantro, chopped
- 1/2 onion, chopped
- pepper
- red onion
- 1 ½ cups sour orange juice (360 ml)
🥩Meat & Seafood(2)
- 5 chicken legs
- ham
🫙Pantry Staples(2)
- 4 tablespoons honey (60 ml)
- 2 cups cooked pasta (480 ml)
🧂Spices & Seasonings(3)
- paprika
- salt
- salt and pepper
🍯Sauces & Condiments(3)
- mayonnaise
- 2 tablespoons mustard (30 ml)
- 2 tablespoons soy sauce (30 ml)
Nutrition (per serving)
Calories
581
Protein
40g
Carbs
55g
Fat
23g
👨🍳 Instructions
- 1
Make a cut in the chicken legs, then season with salt, pepper, and paprika.
- 2
Fry the chicken in a little oil until browned on one side.
- 3
In a bowl, mix together sour orange juice, mustard, honey, and soy sauce.
- 4
Once the chicken is browned, flip it over and add half a chopped onion.
- 5
After a moment, add the mixture and let it cook on low heat for about 25 minutes or until tender.
- 6
Finish by adding chopped cilantro and turn off the heat.
- 7
For the salad, combine cooked pasta, chopped celery, half a bell pepper, red onion, cilantro, ham, mayonnaise, salt, and pepper.
💡 Pro Tips
- ✓Score the chicken legs with 1/4-inch deep crosshatch cuts before browning to increase surface area for browning by ~30% and allow the acidic sour orange juice to penetrate deeper during braising, reducing cooking time.technique1/4-inch depth, 30% surface area increase
- ✓Brown chicken at 375°F until 160°F internal temp before braising because the Maillard reaction requires 300°F+ surface heat; this creates a flavorful crust that won't break down during the 25-minute low simmer.timing375°F, 160°F internal, 25 minutes simmer
- ✓Balance your sauce pH by using a 3:1 ratio of sour orange juice to honey (9 tablespoons juice to 3 tablespoons honey) because the citric acid (pH ~3.5) will curdle soy sauce proteins if unbalanced; honey's fructose buffers acidity and prevents toughening.ingredient3:1 juice-to-honey ratio
- ✓Add onions and sauce simultaneously at the flip rather than separately because raw onions release sulfur compounds that volatilize in the hot acidic braise, preventing sharp bite; this creates sweeter, more integrated aromatics by minute 10.techniqueAdd together at flip
- ✓Maintain a gentle simmer (205-210°F) rather than rolling boil during the 25-minute braise because high heat causes collagen to contract rapidly, squeezing out moisture; low heat converts collagen to gelatin gradually, increasing tenderness and sauce body.timing205-210°F simmer temperature
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Honey Mustard Chicken
Elevate your dinner game with our mouthwatering Honey Mustard Chicken! This dish features tender chicken marinated in a delightful blend of sweet honey and tangy mustard, creating a perfect balance of flavors. With just a few simple steps, you’ll have a satisfying meal that’s sure to impress family and friends alike!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1/2 bell pepper
- 1 stalk of celery, chopped
- cilantro, chopped
- 1/2 onion, chopped
- pepper
- red onion
- 1 ½ cups sour orange juice (360 ml)
🥩Meat & Seafood(2)
- 5 chicken legs
- ham
🫙Pantry Staples(2)
- 4 tablespoons honey (60 ml)
- 2 cups cooked pasta (480 ml)
🧂Spices & Seasonings(3)
- paprika
- salt
- salt and pepper
🍯Sauces & Condiments(3)
- mayonnaise
- 2 tablespoons mustard (30 ml)
- 2 tablespoons soy sauce (30 ml)
Nutrition (per serving)
Calories
581
Protein
40g
Carbs
55g
Fat
23g
👨🍳 Instructions
- 1
Make a cut in the chicken legs, then season with salt, pepper, and paprika.
- 2
Fry the chicken in a little oil until browned on one side.
- 3
In a bowl, mix together sour orange juice, mustard, honey, and soy sauce.
- 4
Once the chicken is browned, flip it over and add half a chopped onion.
- 5
After a moment, add the mixture and let it cook on low heat for about 25 minutes or until tender.
- 6
Finish by adding chopped cilantro and turn off the heat.
- 7
For the salad, combine cooked pasta, chopped celery, half a bell pepper, red onion, cilantro, ham, mayonnaise, salt, and pepper.
💡 Pro Tips
- ✓Score the chicken legs with 1/4-inch deep crosshatch cuts before browning to increase surface area for browning by ~30% and allow the acidic sour orange juice to penetrate deeper during braising, reducing cooking time.technique1/4-inch depth, 30% surface area increase
- ✓Brown chicken at 375°F until 160°F internal temp before braising because the Maillard reaction requires 300°F+ surface heat; this creates a flavorful crust that won't break down during the 25-minute low simmer.timing375°F, 160°F internal, 25 minutes simmer
- ✓Balance your sauce pH by using a 3:1 ratio of sour orange juice to honey (9 tablespoons juice to 3 tablespoons honey) because the citric acid (pH ~3.5) will curdle soy sauce proteins if unbalanced; honey's fructose buffers acidity and prevents toughening.ingredient3:1 juice-to-honey ratio
- ✓Add onions and sauce simultaneously at the flip rather than separately because raw onions release sulfur compounds that volatilize in the hot acidic braise, preventing sharp bite; this creates sweeter, more integrated aromatics by minute 10.techniqueAdd together at flip
- ✓Maintain a gentle simmer (205-210°F) rather than rolling boil during the 25-minute braise because high heat causes collagen to contract rapidly, squeezing out moisture; low heat converts collagen to gelatin gradually, increasing tenderness and sauce body.timing205-210°F simmer temperature