Introduction: Honey Mustard Chicken

About: Graduate of the University of Melbourne, Bachelor of Environments (majoring in Architecture, Spanish). Now a student in Food Technology in the Netherlands. British by blood, raised in Belgium. Love to learn n…

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Step 1: How To

1. Start by scoring the chicken skin with a sharp knife and place all the pieces in a large bowl.

2. Next combine the honey, mustard, brown sugar, garlic powder, turmeric, salt and lime juice in a saucepan. Stir together to combine then place over a medium-high heat to dissolve the sugar. Don't let it boil and stir regularly to avoid burning. When the sugar has dissolved, take off the heat. Let cool a little then pour the mixture over the chicken thighs. Make sure they are all well coated on both sides, then cover with some cling film and place in the fridge to marinate for at least an hour, you can of course leave it longer if that suits you better.

3. Once they've marinated, line the chicken pieces up in an oven safe dish and spoon any extra sauce over them.

4. You can then pop them in the centre of an oven that has been pre-heated to 190°C for 35-45 minutes, then finish off the cooking by putting them at the top of the oven, under the grill, at 230°C for 10minutes to crisp up the skin.

Step 2: Serve It Hot, Hot, Hot :)

You can serve these with anything you want (I hope you don't need me to tell you that *wink*), but I wanted to use the excess sauce from the bottom of the dish and I also had some leftover rice that needed eating. So I poured a little of the sauce in a frying pan and heated it up, added in a lightly whisked egg and let that cook a little. Then I added some mushrooms and let them cook until golden before adding the pre-cooked rice and the rest of the sauce. Continuously stirring it all together so it all combines and adding in some peas at the end. It was really yummy! Serve both dishes hot, and you're ready to go!

As always, I hope you like this recipe, thank you for reading! xo