Honey and Mustard Glazed Chicken

Just a quick post today for a simple chicken glaze I tried today.  3 easy ingredients for the sauce and some boneless chicken thighs made for a quick dinner. Pretty tasty; I almost felt it could have been sweeter but I wanted the mustard to shine through.  I did mine on the stove top but I am sure baking or grilling will work well too.

  • 2 Tbs honey
  • 2 tsp mustard
  • 1 tsp horseradish

Mix together all three ingredients and set aside.  I opted for a pan sautéed chicken today so I began by cooking the chicken over medium high on one side for about 4 – 5 minutes; until it had just started to brown nicely.  Season with salt and pepper if desired. Flip the chicken over; reduce heat to medium low and drizzle some of the glaze over chicken.  I flipped the chicken several times glazing throughout until chicken was cooked through.  Reserve a little of the glaze to drizzle over the chicken when serving.

Enjoy ~ Kimberly

Chicken Skewers ~ grilled chicken thighs with apricot ~ ginger marinade

We were in the mood for an Asian inspired dish this week and decided to try a chicken skewer with a ginger marinade.  It’s always fun to pick new flavors; this week apricot preserves were our inspiration.  I’ve always thought it was fun to see what we can create with a seemingly odd mix of ingredients.  I can say if someone had told me a few years ago to combine apricot preserves, garlic and soy sauce I’d have thought they were nuts but add in the right mix of ingredients and a delicious marinade is created!

Apricot ~ Ginger Marinade

  • 1 tsp zested ginger
  • 2 tsp zested garlic
  • 1 Tbs zested jalapeno
  • 3 Tbs apricot preserves
  • 1 Tbs tamari or soy sauce
  • 1/2 cup orange juice
  • 1/4 cup brown sugar
  • 1 Tbs rice wine vinegar

Combine above ingredients and add meat to marinade; I used boneless skinless chicken thighs.  Refrigerate overnight.  Grill or cook chicken as desired.

We enjoyed ours with rice and glazed while grilling with a mix of equal parts brown sugar and apricot preserves and a dash of orange juice.

Enjoy ~ Kimberly