Baking, Chicken, Cooking

Week 35: Baked Dijon Honey Garlic Chicken

This week was an extremely exciting week because I got to cook for my whole family, including extended family! Usually I cook for just myself and my boyfriend, but this week I cooked for 12 people! Cooking for so many people meant the pressure was on, but it was also exciting to share my cooking adventure with the most important people in my life.

To get even crazier, I decided to make my own dish and not use a recipe! I have been experimenting with some flavors these last couple weeks, and so this week I created my own Dijon Honey Garlic Chicken.

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Prepare the Chicken

To start, you need to place your chicken in a gallon sized Ziploc bag. I used about 3 large boneless chicken breasts, cut into small strips and a pack of boneless chicken thighs.

Also, for this dish, it is important to marinate your chicken so it can absorb the flavors and become extra tender and juicy! You will make this sauce twice; once as the marinade and then once as a baking glaze.

The sauce ingredients are:

  • 3 Tbsp of Butter or Margerine
  • 2 Tbsp Minced Garlic
  • 2 Tbsp Dijon Mustard
  • 1/3 Cup of Honey
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

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To make the sauce, follow these steps:

  1. Melt the butter in a sauce pan over medium heat.
  2. Add the minced garlic and mix for about 1 minute
  3. Add the honey, Dijon mustard, salt and pepper
  4. Let it simmer and stir until the sauce is fully mixed.

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With your sauce completed, set it aside so it can cool for about 5 minutes. Then you can pour the sauce into the Ziploc bag with your raw chicken.

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With the bag sealed, you can shake it up a little or use your hands to make sure all the chicken has a nice even coating of the sauce. Then place it in the refrigerator. I let my chicken marinade for about 24 hours, but you can do it for as little as 2 hours.

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Bake the chicken

When you are ready to cook the chicken, preheat your oven to 425 degrees.

Then on greased baking sheets, place your chicken in an even layer with a little space between each piece. You can pour the extra sauce on top of the chicken as well before you bake it.

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Place it in the oven for about 15 minutes, then flip each piece and put it back in the over for another 10 minutes.

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While the chicken is cooking for the second 10 minutes, you are going to follow the steps to make the marinade sauce again. Although this time you will let the sauce simmer for a few more minutes until it turns a little frothy and thickens up to more of a glaze.

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After the Chicken has cooked for 25 minutes (15 on one side and 10 on the other), take the chicken off of the baking sheets and place in a baking dish that can go into the oven. Pour the sauce, or use a spoon to evenly cover all of the chicken with the sauce. Then place the chicken back into the oven for another 5 minutes.

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In the end you will have a platter of delicious and tender chicken!

img_17701.jpgThis dish was a complete hit! Everyone loved the flavor and the chicken was so tender and juicy! We served it with roasted brussels sprouts and some salad! IMG_1781.JPGI highly recommend making this dish for a large group, but this dish is also great as left overs! The chicken stayed tender for a couple days after and was still juicy when reheated!

-R-

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