*Disclaimer: This recipe post is written as part of a one-day menu for the #SweetSpotChallenge in partnership with the Canadian Sugar Institute and its team of Registered Dietitians. The author has received compensation for her time to develop and share this recipe. All thoughts and opinions expressed in this post are those of the author and are not influenced by the Canadian Sugar Institute.
About the recipe
No one likes plain chicken and that’s why marinades are SO important. I remember improvising this marinade a few weeks ago, and my partner raved on how delicious the chicken turned out. I managed to re-create it and taking note of my measurements this time, so I can share it with you today. This creamy honey mustard chicken marinade is perfect for roasted or BBQ chicken.
Two weeks ago, I took part in the Sweet Spot Workshop hosted by the Canadian Sugar Institute, with Chef Claire Tansey – check out my blog post about my experience if you haven’t already! The workshop inspired me to take the challenge on my own and share with you my own What I eat in a day while taking part in the #SweetSpotChallenge, in partnership with the Canadian Sugar Institute. I ate some of this chicken for supper that day! Check out my full menu here.Jump to Recipe
What I like about this marinade, is that it requires items I usually keep in my fridge and pantry. You will need:
- Plain Greek yogurt
- Dijon mustard
- Lemon juice
- Fresh parsley
- Canola oil
One of the reasons why this marinade makes the chicken so juicy is because of the plain Greek yogourt. It acts as a tenderizer. The dijon mustard and lemon juice also add tang to the marinade, which is balanced out by honey and garlic.
The best way to mix the marinade to the chicken is to do it by hand.
You can marinade your chicken days or hours in advance, or simply marinade it the day of. It’s so flavourful that it is also good used immediately!Jump to Recipe
How to store
The chicken can be mixed in the marinade and stored in the fridge for the next day, or even frozen, and use it at a much later time.
I used chicken thighs for this recipe, as they are a cut of meat with more flavour, and that is also usually cheaper. You could use chicken breasts, drumsticks or even a full chicken for this marinade.
I also provide instructions on how to roast these chicken thighs in the oven, but you could also cook them on the barbecue. Believe me, it’s delicious!
Creamy Honey Mustard Roasted Chicken
- 1 kg chicken thighs deboned
- 2 tbsp canola oil
- ¼ cup plain Greek yogourt
- ¼ cup dijon mustard
- 2 tbsp honey
- 2 tbsp lemon juice
- ½ cup fresh parsley chopped
- 2 tbsp garlic finely chopped
- 1 tbsp paprika
- 1 tbsp salt
- 1 tbsp pepper
- cayenne to taste
- Preheat oven to 425°F and line a deep baking dish.
- Put the chicken and all the ingredients for the marinade in a large bowl. Mix with your hands. Cover and let marinade while the oven preheats.
- Place chicken thighs in the baking dish. Cook for 20 minutes. Set to broil for 5 minutes.