Dairy-Free Honey Mustard Chicken
 
Prep time
Cook time
Total time
 
This recipe is adapted from The Garden of Eating. Please note that the Prep time is hands-on time only. This is a great prep-ahead dish since the chicken needs some time to marinate.
Author:
Recipe type: Entree
Cuisine: American
Serves: 6 servings
Ingredients
  • 1½ to 2 pounds boneless skinless chicken breasts
  • ⅓ cup creamy white, yellow, or dijon mustard
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon finely grated or minced fresh ginger
  • ¼ teaspoon ground red or black pepper
Instructions
  1. Place the chicken in a single level in a glass baking dish.
  2. In a small bowl, whisk together the mustard, oil, honey, ginger, and pepper, until combined.
  3. Scrape the marinade over the chicken and spread to evenly coat.
  4. Cover the chicken and refrigerate it for 6 to 8 hours, all day, or overnight.
  5. Cook the chicken pieces on the grill or in lightly oiled, heavy-bottomed skillet over medium heat, for about 3 minutes per side, or until firm, the meat is beige throughout, and the juices run clear when a test piece is cut in half. Marinate as it cooks with the marinade from the next step.
  6. Place any leftover marinade in a small pot. Add a dash of water and bring it to a boil. Reduce the heat and simmer it for 4 minutes. Use this mixture to marinade the chicken as it cooks.
  7. Refrigerate leftovers in an airtight container for up to 3 days.
Notes
Oven Broiled Cooking Option: Preheat your broiler (about 8 to 10 minutes), and move the oven rack so that the meat will be about 5 to 6 inches away from the element. Spread the meat out in a broiler pan or over a wire rack in a roasting pan, to allow the juices to drip while cooking. Give it a good basting of that thick marinade, and broil for 5 to 7 minutes, or until the chicken begins to brown. Flip the chicken and marinade it again. Return it to the oven and broil until the chicken begins to brown and the meat is cooked through, roughly another 5 to 7 minutes.

Herb Variation: Add 1 tablespoon minced fresh or 1 teaspoon dried rosemary, tarragon, dill, or basil to the marinade.

Chipotlé Variation: Replace the ginger with ½ teaspoon ground chipotlé powder. Omit the black pepper and garnish the final dish with minced cilantro before serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-honey-mustard-chicken