honey msustard chicken

If my family had their wish, I'd serve chicken on the grill every night. This sweet and tangy glaze is an appealing alternative to traditional tomato-based sauces. —Heidi Holmes, Renton, Washington

Photo by rose c.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    cup pineapple juice

  • 3/4

    cup honey

  • 1/2

    cup Dijon mustard

  • 1

    teaspoon ground ginger

  • 2

    tablespoons cornstarch

  • 1/4

    cup cold water

  • 1

    broiler/fryer chicken (3-1/2 to 4 pounds), cut up

Directions

In a small saucepan, combine the pineapple juice, honey, mustard and ginger; bring to a boil. Combine cornstarch and water; gradually whisk into honey mixture. Cook and stir for 2-3 minutes or until thickened. Reserve 3/4 cup to serve with chicken if desired. Baste chicken with remaining glaze. Grill, covered, over medium-low heat for 30 minutes. Turn chicken; brush again with glaze. Grill, uncovered, for 20 minutes or until juices run clear. Serve with reserved glaze if desired. Yield: 4 servings.

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