I’m sorry. I know it’s been a while since I’ve shared a recipe with you. I’ve been feeling a little overwhelmed with work and family commitments the last little while, but I’m back with this mustard, lime, and honey chicken recipe. I hope you enjoy it. It’s a little bit hot and a little bit sweet, and for once my kids like it!
I mentioned that things have been really busy the last couple of weeks. First we were getting ready for Kay’s birthday celebrations, and now I’m focused on getting everything ready for back to school for both the girls. We’ve been trying to get in as much play time as we can too, knowing that the summer will be over soon and we’ll be back to our regular routine in just a few weeks.
And then I had a couple of late nights out with my BFF when we caught two shows at Theatre Under the Stars. I was surprised and impressed to learn that TUTS has been performing every summer for the past 75 years! We saw both Hairspray and Oliver! and ended up staying out until almost midnight. That’s like 3:00 am in pre-kid time!
Anyway, on one of those days, I realized pretty late in the day that I would still need to feed the kids. Weird, right? After doing the dreaded last minute rummage in the fridge and pantry, I realized I didn’t have all the ingredients I needed for any of my usual recipes, so it was time to experiment with whatever I could find. It’s like a mom version of Chopped!
Lately the girls have been extra picky about eating dinner, so I thought I’d try something inspired by one of their favourite restaurant meals. This chicken dinner is a grown-up version of the chicken strips with honey mustard sauce my kids love so much.
- 4 pounds chicken thighs, skin on and bone in
- 1 cup brown mustard
- 1/2 cup lime juice
- 1-2 tablespoons raw honey
- 1 tablespoon balsamic vinegar
- 2 teaspoons minced garlic (about 4 cloves)
- 1 teaspoon dried rosemary
- pinch of salt
- Add all ingredients except for chicken into a medium bowl and mix thoroughly. Taste and adjust sweetness as desired.
- Marinate chicken in mustard lime sauce for 3 or 4 hours, up to overnight.
- Preheat oven to 400 degrees.
- Transfer chicken to oven-proof dish and bake for 50-60 minutes until cooked all the way through and juices run clear.