Sweet, Sassy, Savory, Tangy and the BEST Honey Mustard Curry Chicken Marinade I’ve ever tried! So EASY, you can throw it together and have it ready for a weeknight dinner or serve it up for friends and guests! Either way, your dinner table will be ringing with shouts of MORE MORE MORE!
Why This Recipe Works
- Easy
- Fast
- The sweet honey, spicy mustard and flavorful curry work together to bring the BEST tastes to your grill.
- Add a tiny char and WHOO HOO! Your tongue will be licking out to grab more off the grill right now!
Here’s How It’s Done
STEP 1.
Mix the ingredients together in a bowl.
STEP 2.
Put it all in a plastic bag and allow to marinate for at least 20 minutes (up to 24 hours).
STEP 3.
Grill on a HOT grill for a delightful char!
Frequently Asked Questions (FAQ’s).
Do I Have To Make This With Curry Powder?
No, if you are absolutely opposed to curry, then you can make Honey Mustard Chicken by leaving it out.
That said, I would hope that you might try it with the curry because it sure adds a BANG of flavor!
Why Use Honey for a Marinade?
The honey is what gives this recipe it’s sweetness and it helps lock in the juiciness. Why wouldn’t you use honey in a marinade?
What Do I Serve With This Honey Mustard Marinade Chicken?
We LOVE this dish with either the Stove Top Stuffing or with Green Chili Rice! YUM!
Can I Grill This On The Stove Top?
Yes! Just use your grill pan to get the char marks!
No reason you can’t use a heavy bottom skillet too, you just won’t get the delicious blackened marks. It will still taste sensational!
How Long Does This Marinade Last?
You can mix up the marinade up to 5 days before you plant to use it. Just give it a good whisking before putting your chicken in.
How Long Does Honey Mustard Curry Chicken Marinade Grilled Chicken Last?
This recipe will be good cooked for up to 5 days if kept covered in the refrigerator.
Do not allow this to sit out for more than 2 hours.
Can I Freeze This Dish?
Yes, you can freeze this dish! Put the cooked chicken into a freezer safe container, remove as much air as possible and freeze for up to 3 months.
Can I Make This Ahead?
Sure!! You can make it ahead in several ways...
- Make the marinade up to 5 days ahead and just marinate the chicken before you plant to use.
- Marinade the chicken up to 24 hours ahead.
- Make the full dish, refrigerate and simply warm back up by placing on a baking sheet in a 300 degree oven for 20 minutes.
Tips and Tricks
- It’s fine to use any cut of chicken you prefer, just note that a bone in piece will take longer to grill and needs to be done to 165 degrees internal temperature.
- This marinade locks in the juiciness of the chicken and you don’t really need to paint on more while grilling, but feel free to do so if you prefer. Having a little extra at the table might be a nice addition to someone’s plate.
- If you prefer to bake this chicken, it is very good (not as good as grilled with those scrumptious grill charred marks). Bake as you would for a typical piece of chicken you are using (longer for bone in).
- You can also use this for crockpot chicken, but again, so much better on the grill.
- When grilling chicken like this on the grill, use pieces of chicken that are a similar thickness so that they cook for the same length of time.
- If making more chicken than stated in recipe, increase other ingredients as indicated.
- Boneless skinless thighs are the preferred cut for this recipe.
- The spring onions as a garnish really do boost the flavor (it wasn’t just for the photo)
- Interesting information about curry.
If You Enjoyed This Chicken Recipe, You Might Also Enjoy...
Restaurant Style Chicken Fried Rice
Easy Chicken and Rice Casserole
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Honey Mustard Curry Chicken Marinade
Ingredients
- ⅓ Cup of Honey
- ⅓ Cup Dijon Mustard a spicy whole grain mustard works too.
- 1 Tbs Curry Powder can increase if you love this flavor
- 1 Tbs Garlic Powder
- 1 teaspoon Kosher Salt
- ¼ Cup Vegetable Oil
- 2 lbs Fresh Chicken prefer boneless skinless thighs
- 3 stalks green onion chopped
Instructions
- Mix the honey, mustard, curry powder, garlic powder, salt and oil in a bowl. (Reserve ⅓ Cup for painting onto the chicken while grilling if desired).
- Place the chicken pieces into a large plastic bag and pour the marinade over the top.
- Allow to sit for 20 minutes (up to 24 hours).
- Heat the grill to medium hot (450 degrees)
- Place the chicken onto the grill and allow it to sit in one position for at least 3 minutes to achieve the dark grilling marks desired.
- After grilling the first side for 3-4 minutes, (paint with reserved sauce if desired) flip the pieces over and turn the temperature down to medium (paint again with reserved sauce if desired). Allow to finish cooking for about another 2-3 minutes on side two.
- Remove to a plate and allow to rest for 5 -10 minutes.
- Garnish with chopped green onions. (If you didn’t use the reserved sauce to baste onto the chicken while cooking, you may want to serve the prepared chicken with extra sauce).
Notes
- It’s fine to use any cut of chicken you prefer, just note that a bone in piece will take longer to grill and needs to be done to 165 degrees internal temperature.
- This marinade locks in the juiciness of the chicken and you don’t really need to paint on more while grilling, but feel free to do so if you prefer. Having a little extra at the table might be a nice addition to someone’s plate.
- If you prefer to bake this chicken, it is very good (not as good as grilled with those scrumptious grill charred marks). Bake as you would for a typical piece of chicken you are using (longer for bone in).
- You can also use this for crockpot chicken, but again, so much better on the grill.
- When grilling chicken like this on the grill, use pieces of chicken that are a similar thickness so that they cook for the same length of time.
- If making more chicken than stated in recipe, increase other ingredients as indicated.
- Boneless skinless thighs are the preferred cut for this recipe.
- The spring onions as a garnish really do boost the flavor (it wasn’t just for the photo)
Nutrition
A VERSE TO SHARE
A beatitude is the possession of all things considered to be good. Jesus gave us some beatitudes at the beginning of his Sermon on the Mount. It's a good reminder and here are verse 9 and 10.
Matthew 5: 9-10
Blessed are the peacemakers,
for they shall be called children of God.
Blessed are they who are persecuted for the sake of righteousness,
for theirs is the kingdom of heaven.
Marcia says
This was great! Very flavorful chicken. Perfect with the suggestion of the Green Chili Rice.
Wendi Spraker says
I'm tickled to death that you enjoyed it because I did too! 🙂