Bubbling hot and sticky-sweet, this honey mustard chicken recipe is better than anything in a restaurant, thanks to the aromatic yellow curry powder. It's so easy to make that you won't feel like a full-time chef - it's almost effortless!
Mix together all ingredients except for chicken. Set marinade aside. Thoroughly dry chicken pieces with paper towels.
Place chicken pieces evenly flat on baking sheet or large cutting board. Using a fork, pierce each chicken piece several times all over. Give every piece of chicken its own pinch of salt, evenly sprinkled on top.
In large bowl or sturdy zipper bags, combine chicken pieces with marinade. Make sure every piece of chicken is in direct contact with marinade. Marinade in fridge overnight if possible, or at least for several hours. If needed, turn chicken once during marinade time.
Remove chicken from marinade and set the sauce aside. Place chicken flat in a foil-lined baking pan. Pour about half or so of the marinade over the chicken, so chicken is draped with sauce.
Bake at 350F for 65-75 minutes, basting generously every 15 minutes with the remaining marinade. Don’t skip the basting, as this is what makes the chicken so tasty and good!
Equipment
Large Bowl
Aluminum Foil
Baking Sheet
Notes
Yellow curry powder is generally more mild than red curry powder and has a different flavor profile.
If you’re concerned about the raw marinade, you can boil it for a minute before using it to baste.