Dijon-Baked Chicken

100% would make this recipe for Dijon-Baked Chicken again.

I loved this. It does taste like curry (which I love) but some people may not. The sauce it made was also delightful and would be great with rice.

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Dijon-Baked Chicken Ingredients

10 to 12 boneless skinless chicken thighs (about 1 3/4 pounds)	1/2 cup Dijon mustard
1 tablespoon curry powder	1 teaspoon Asian-style hot chili sauce (can be chili-garlic sauce)
1/2 teaspoon crushed red pepper flakes	2 tablespoon Soy sauce
1/2 cup honey

Instructions for Dijon-Baked Chicken

The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.

The next day: Preheat oven to 350 degrees F.

Turn chicken over with a fork. Place in preheated oven. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.

Main Ingredient: ChickenCuisine: American

Ingredient Insight - look inside this recipe

Chicken

Curry

Dijon Mustard

Garlic

Honey

Red Pepper Flakes

Soy Sauce

Marinade Advance Main Dish American Chicken Dinner

for flavor and categorization

I'm in love with the tastes of Dijon and curry so this recipe will definitely be added as one of my favorites.

vodka0825
on Sep 13 2005 2:08AM

[I made edits to this recipe.]

admin
on Aug 19 2005 1:31PM

If you forget to marinate this overnight, don't worry; it's still great if you cook the chicken in the sauce as soon as you make it. It's just better when it marinates. From the Food Network site. [I posted this recipe.]