Honey Mustard Baked Chicken (photo by Photos8.com)

Honey Mustard Baked Chicken

Published in Chicken, Finger Foods

Best served hot – an excellent, if messy, finger food.

Ingredients:

  • 1 jointed chicken (or equivalent portions)
  • 4 tbl mild mustard (Dijon is best)
  • 2 tbl lemon juice
  • 3 tbl poppy seeds
  • 20 – 60 g butter, melted
  • 4 tbl runny honey (or palm sugar, or a mixture)
  • 1 tsp paprika
  • salt, to taste
  • black pepper, freshly ground, to taste

Preparation:

  • Season the chicken portions and place, skin side down, on a large baking sheet.
  • Whisk the other ingredients together, and brush half the mixture over the chicken pieces.
  • Bake in centre of the oven at 200° C for 15 to 18 minutes.
  • Carefully turn the portions over, and coat the skin side of the chicken with the remaining mixture. Sprinkle over the poppy seeds.
  • Bake for a further 15 to 18 minutes.
  • Check for doneness, and, if necessary, bake for a minute or two longer.
  • Arrange on a serving dish. Skin off the fat from the baking tray and then pour the cooking juices over the chicken.

Serves 4 – 6.

Primary Ingredients: , , , , , ,

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