Spicy Honey Mustard Chicken

By Rinku Bhattacharya /Spice Chronicles
June 15, 2015
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Author Notes: We love the marriage of sweet and spicy, in this recipe the marinade offers two layers of spice from the chilies and the zesty mustard. I like to add in peppers and sometimes even other vegetables to make this a complete meal.Rinku Bhattacharya /Spice Chronicles

Serves: 4 to 6

For the chicken and marinade

  • 1/2 cup stone ground country style mustard
  • 2 green Serrano chillies
  • 2 tablespoons creamy horseradish sauce
  • 3 tablespoons olive oil
  • 3 cloves garlic
  • 1/4 cup tamari sauce
  • 1/4 cup honey
  • 3 tablespoons cider vinegar
  • 2 pounds boneless skinless chicken thighs

Optional garnishes and add-ons

  • 1 or 2 red bell peppers, cut into wedges
  • Extra olive oil for basting
  • Micro greens or cilantro to garnish
  1. In a blender blend the mustard, Serrano chilies, horseradish sauce, olive oil, garlic, soy sauce, honey and cider vinegar until smooth,
  2. Place in a mixing bowl.
  3. Trim the chicken of any excess fat, cut each thigh into half and add to the marinade and let it marinate for at least 4 hours.
  4. Turn on the grill until nice and hot and grill the chicken for about 6 to 7 minutes on each side, until well browned and cooked through, baste with remaining marinade and extra olive oil as needed.
  5. Dip the pepper pieces (if adding) in a little olive oil and cook for 2 to 3 minutes and add to the chicken.
  6. Garnish with chopped micro greens or cilantro and serve.

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