Dijon Honey Baked Chicken
Ingredients:
1/4 cup honey
2 Tablespoons dijon mustard
2 Tablespoons whole grain dijon mustard
2 Tablespoons apple cider vinegar
1 Tablespoon soy sauce (or coconut aminos)
2 cloves garlic, minced
Salt and pepper to taste
1 Tablespoon Sriracha, or more to taste
1/2 cup chicken broth (or dry sherry)
1/4 cup grated parmesan cheese
1 pound boneless skinless chicken breasts (or thighs)
2-3 sprigs of fresh rosemary
2 Tablespoons dijon mustard
2 Tablespoons whole grain dijon mustard
2 Tablespoons apple cider vinegar
1 Tablespoon soy sauce (or coconut aminos)
2 cloves garlic, minced
Salt and pepper to taste
1 Tablespoon Sriracha, or more to taste
1/2 cup chicken broth (or dry sherry)
1/4 cup grated parmesan cheese
1 pound boneless skinless chicken breasts (or thighs)
2-3 sprigs of fresh rosemary
Directions:
Preheat oven to 350°F.
Mix the honey, mustards, vinegar, soy sauce, sriracha, garlic, salt, pepper, parmesan, and broth. Toss with the chicken.
Place it all in a baking dish, with the chicken in a single layer before placing the sprigs of rosemary in between the chicken pieces.
Bake until the chicken is cooked to an internal temperature of 140°F, about 25-35 minutes.
Mix the honey, mustards, vinegar, soy sauce, sriracha, garlic, salt, pepper, parmesan, and broth. Toss with the chicken.
Place it all in a baking dish, with the chicken in a single layer before placing the sprigs of rosemary in between the chicken pieces.
Bake until the chicken is cooked to an internal temperature of 140°F, about 25-35 minutes.
Notes:
Serve topped with the sauce from the pan.
Keep a close eye on the chicken temp. Take it out of the oven at 130°F and set it aside to complete the cooking in the pan. Carry-over cooking will continue to cook the meat while it rests, preserving the juicy texture.
Baking uncovered will give the chicken a deeper brown glaze, but may dry it out more. Using a covered baking dish will help keep the chicken moist and will create more saucy goodness.
Keep a close eye on the chicken temp. Take it out of the oven at 130°F and set it aside to complete the cooking in the pan. Carry-over cooking will continue to cook the meat while it rests, preserving the juicy texture.
Baking uncovered will give the chicken a deeper brown glaze, but may dry it out more. Using a covered baking dish will help keep the chicken moist and will create more saucy goodness.