Bean's Honey Baked Chicken Recipe
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Bean's Honey Baked Chicken

I made this last week & it was great! I used boneless, skinless chicken breasts. I would make it a bit more spicy by adding more cayenne pepper & adding crushed red pepper. Its a keeper! I used dry mustard this time & will try Dijon next time.

Cookin' Dad's notes:
This dish was awesome--one of the best western chicken dishes I have ever had! I knew from the ingredients that it would be very tasty. My family and our two dinner guests loved this dish! In addition to the awesome flavor, the chicken was also very tender. Also, for folks who may not particularly care for the curry flavor, there was only a trace of this flavor in the dish. I made a few small changes in this dish. I used 6 drumsticks and 8 whole wings. About 12 hrs. prior to baking, I sprinkled the following dry rub on the chicken:

2 1/4 tsp. salt*
1/2 tsp. garlic powder
1/2 tsp. white pepper
1/4 tsp. cayenne pepper

*Did not use salt in sauce, because I wanted it to have plenty of time to penetrate chicken--tasty all the way to the bone. For the sauce part, I made a batch and a half, because everyone in my family likes extra sauce. Plus, I used much more than one whole fryer. I didn't use mustard powder because the bag that I originally had stored in the pantry had gone bad. Instead, I substituted each tablespoon of mustard powder for 3 tablespoons of Dijon mustard (used 4 1/2 tbsp. Dijon mustard).

Thanks for a killer chicken recipe!

Regards, Cookin' Dad
 
1 whole fryer chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1 Tbsp. dry mustard
1 tsp. salt
ground black pepper to taste
1 tsp. curry powder

Preheat oven to 350F. Place chicken pieces in a greased 13 x 9-inch baking pan, skin side up. Combine the melted butter, honey, mustard, salt, pepper, and curry powder. Pour mixture over the chicken. Bake for 70 minutes, basting every 15 minutes with pan drippings, or until the chicken is nicely browned and the juices run clear.

AUTHOR: Bean



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