Honey-Mustard Chicken with Lemon and Curry
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When Is It Done? Check the thigh meat by inserting the probe of a thermometer in the thickest part [but not touching the bone]. The juices should run clear and the meat should no longer be pink at the bone.
ingredients
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serves: 4
4 chicken breast halves [with bone and skin] (10-12 ounces each)
MARINADE:
1/2 cup Dijon mustard
1/4 cup honey
2 tablespoons extra virgin olive oil
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons curry powder
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 639
- Total Fat: 34.4 g
- Saturated Fat: 8.6 g
- Trans Fat: 0.3 g
- Cholesterol: 181.5 mg
- Sodium: 818.1 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 1.6 g
- Sugars: 17.9 g
- Protein: 60.8 g
preparation
1. To make the marinade: In a medium bowl, whisk the marinade ingredients.
2. Place the chicken in a large, resealable plastic bag and pour in about 2/3 of the marinade, reserving the other 1/3. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade and refrigerate for 3 to 4 hours.
3. Remove the chicken from the bag and discard the marinade in the bag. Grill, skin side down, over Direct Medium heat until nicely marked, about 5 minutes. Turn the chicken over, move over Indirect Medium heat, and cook until the meat is no longer pink at the bone, 30 to 35 minutes more, brushing occasionally with the reserved marinade during the last 15 minutes of grilling. Serve warm.
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