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–+ servings
white dish with pieces of grill marked chicken
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5 from 1 vote

Honey Mustard Curry Chicken Marinade

Sweet, Sassy, Savory, Tangy and the BEST 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!
Prep Time7 minutes
Cook Time7 minutes
marinating time20 minutes
Total Time37 minutes
Course: main
Cuisine: American
Keyword: honey mustard chicken, honey mustard chicken marinade
Servings: 4 servings
Calories: 467kcal
Author: Wendi Spraker
Cost: $10

Equipment

  • bowl
  • spatula
  • measuring cups and spoons
  • Grill
  • Plastic Bag

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 Tsp 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).

Video

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

Calories: 467kcal | Carbohydrates: 28g | Protein: 22g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 898mg | Potassium: 326mg | Fiber: 2g | Sugar: 24g | Vitamin A: 272IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg