This Creole honey mustard glazed chicken is marinated to ensure that each and every bite is melt-in-your-mouth tender. Even next-day leftovers.
I love beef. Mark loves pork. When we got married, we compromised on our usual eating habits and elected chicken as the main protein star of the house. We usually eat it a couple of times during the week, and at least once throughout the weekend.
It’s a great compromise, and one that allows me to stretch my chicken recipe develop, test, and eat, eat, eat muscles quite often. Every time I come up with a new chicken recipe, I’m all proud of myself for hours, relishing in my accomplishment. And Mark’s all happy that he has another menu rotation request that we haven’t had like a zillion times before. Oh newly married love, it’s sooooo lovey dovey lovely…yep.
What I love about this Creole honey mustard glazed chicken recipe is that it’s sooooo easy. Like, almost toooo easy to taste this good. It’s one of those recipes that makes people think you spent all day on it, but you really secretly know that your total hands-on involvement was like 10 to 15 minutes.
How to Make Creole Honey Mustard Glazed Chicken
The whole Creole honey mustard glazed chicken process starts with marinating the chicken. I use chicken broth, apple cider vinegar (which we use so much that we buy it by the gallon), paprika, dried parsley, dried basil, ASOC, honey, and a few shakes of Tabasco. Ok, probably a lot of shakes of Tabasco, but I’m really, really trying not to overwhelm you with my south Louisiana palate too much…
Cover the chicken with the marinade, and refrigerate for at least 3 hours, but preferably overnight.
After you discard the marinade, preheat the oven to 400 degrees F. Line a large baking pan with foil, and set a baking rack over it. Arrange the chicken pieces over the baking rack. Sometimes when I buy larger whole, cut-up chickens, I have to use two pans and two racks. It’s a good problem, trust me.
Bake the chicken for about 1 hour, or until juices run clear and a digital instant read thermometer reads 165 degrees F. Baste the chicken with the Creole honey mustard sauce every 10 to 15 minutes or so throughout the cooking process. Double the sauce recipe, and save half to serve on the side if you’re a big sauce eater (like me).
Use a lighter touch on the basting sauce, and just serve more on the side if you have more picky eaters ’round your table.
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- 1 3½ to 5 pound whole chicken, cut into pieces
- ¾ cup GF chicken broth
- ¼ cup apple cider vinegar
- ¼ cup GF Worcestershire sauce
- 1 garlic clove, grated over a microplane
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 tablespoon honey
- 1 cup Easy Creole Honey Mustard Sauce
- Marinate chicken overnight.
- Preheat oven to 400 degrees F.
- Assemble chicken pieces on a baking rack set atop a large baking sheet. Use two racks and two sheets, if necessary.
- Bake chicken for about 1 hour, or until an internal temperature reading of 165 degrees F.
- Baste chicken pieces every 10 to 15 minutes with sauce. Double sauce recipe to serve on the side, if desired.