Honey Mustard Chicken
There are many Honey Mustard Chicken recipes around. Some are pan fried, some deep fried, some baked, but the common taste is the sweetness of the honey and the bit of spiciness in the dry mustard and other spices which has made Honey Mustard a favorite for salad dressings and cooking sauces. This baked version also uses orange juice to add a citrusy sweetness, which deliciously compliments the honey and mustard finish.
1 Whole Cut Up Frying Chicken
2 Cups Orange Juice
2 Tablespoon Worcestershire Sauce
1 Cup Tomato Sauce
1 Teaspoon Garlic Powder
¼ Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
¼ Cup Honey
1 Tablespoon Dry Mustard Powder
Thoroughly mix all the ingredients, except the honey and mustard. Pour into a marinating container or reclosable storage bag. Add chicken and marinate for 2-4 hours.
Remove chicken from the container and reserve the marinade. Bake at 350 degrees for about 1 hour. Baste every 10-15 minutes with the marinade. Make sure the internal chicken temperature is 165 degrees. Mix the honey and mustard powder. Brush on chicken and bake another 10 minutes.