Friday, June 12, 2009

Food Friday: Honey Mustard Chicken

This is a very easy meal to keep in the freezer for those nights when you are short on time or simply do not feel like cooking. Since we are a small family, I usually divide this up between two Ziploc bags so I can get two meals out of one recipe. My husband will only eat drumsticks so I use both thighs and drumsticks and almost always use bone-in because it is cheaper.

My Chicken Thighs (aka Honey Mustard Chicken)

1/2 cup honey-flavored mustard
3/4 cup vegetable oil
1/2 cup honey
2 lbs boneless and skinless chicken thighs, about 12-14 pieces

1. In a large resealable plastic bag, combine the first 3 ingredients, shaking well to mix.

2. Add the chicken pieces, turn to coat with the marinade. Refrigerate 8 hours or overnight, turning the bag occasionally (if freezing, stick in the freezer once marinated, no need to stick in fridge first).

3. When ready to cook, preheat oven to 350 degrees.

4. Coat a 9x13 inch baking pan with cooking spray. Remove the chicken from the bag with tongs and place skin side up in the pan. Discard the marinade.

5. Bake for 50 minutes to one hour, until the chicken is tender.


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