Honey-Curry Chicken
While your first inclination may be to skip over this recipe simply because it has curry in it, listen to me: do not be afraid. Once you make it, this recipe will become a top answer when you ask, “What should we have for dinner tonight?” The marinade is so scrumptious that even the pickiest eater will ask for seconds . . . and thirds. We like to spoon the “gravy” (the cooked marinade) from the bottom of the pan over rice or couscous—or even over a side of green beans. We’ve also been known to sneak a spoonful of the ambrosial goodness straight out of the pan!
The generous feedback I’ve received from the blogging community warms my heart, particularly when it comes from the most reluctant of cooks. It’s consistently a variation of “Karen! I can’t believe it! My whole family loves it!” Trust Momma Chef. Make this recipe tonight.
Serves8
Preparation Time5 min
Cooking Time35 min
Dietary RestrictionsGluten Free, Dairy Free, Nut Free, Egg Free
Ingredients
- 3/4 cup (180 ml) honey
- 1/4 cup (60 ml) Dijon mustard
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 tablespoon (6 g) curry powder
- 1 teaspoon kosher salt
- 8 bone-in, skin-on chicken thighs
Directions
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Preheat the oven to 375°F (191°C).
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In a medium bowl, combine the honey, Dijon mustard, oil, curry powder and salt, and mix well.
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In a 9 x 13–inch (23 x 33–cm) baking dish, add the chicken, and spread the honey-mustard mixture all over the chicken.
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Arrange the chicken pieces in an even layer in the dish, skin side up.
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Bake uncovered for 35 to 40 minutes until golden brown or the internal temperature reads 165°F (74°C).
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If you like crispy skin, broil the chicken for the last 5 minutes until the skin has browned. Keep an eye on the chicken so you do not burn the skin.