Honey Mustard Chicken Recipe (Dairy, Gluten, Nut, and Soy Free)

You can find endless recipes of dairy alternatives and classic imitators in our recipe section. But we also like to cover simple, easy, dairy-free meals that don’t require fuss or special ingredients. This naturally dairy-free Honey Mustard Chicken is a great example. It’s family-friendly, allergy-friendly, and budget-friendly, and it uses everyday pantry supplies for seasoning. Plus, you can make it ahead of time!

Chicken with honey mustard perfect for easy and friendly meals for everyone

We first shared this recipe many years ago. This is a sample of The eating garden, by Chef Rachel Albert-Matesz. I made it myself and I like how easy and simple it is. Honey mustard is a favorite flavor in our house, and it pairs well with a range of vegetables and starches. We enjoy it hot, with the serving suggestion below, but Rachel often serves it cold, with the paleo suggestion below.

• Enjoy it hot: Serve this honey mustard chicken with rice or quinoa and steamed broccoli or grilled zucchini. Garnish with lemon or lime wedges for squeezing.
• Enjoy it cold: Serve this Honey Mustard Chicken on a bed of raw spinach, arugula or spring greens, with chopped green onions, parsley, red radishes, celery, sliced ​​fresh or sun-dried tomatoes, avocado and a squeeze of lemon or lime juice.

Special Dietary Notes: Honey Mustard Chicken

By ingredients, this recipe is dairy-free/dairy-free, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, and paleo-free.

Dairy Free Honey Mustard Chicken

Author: Chef Rachel Albert Matesz

Type of recipe: Hall

Kitchen: American

• 1½ to 2 pounds boneless, skinless chicken breasts
• ⅓ cup white, yellow or creamy Dijon mustard
• 3 tablespoons of olive oil
• 2 tablespoons of honey
• 1 tablespoon finely grated or chopped fresh ginger
• ¼ teaspoon ground red or black pepper

1. Place the chicken on one level in a glass baking dish.
2. In a small bowl, whisk together mustard, oil, honey, ginger and pepper, until combined.
3. Scrape marinade over chicken and spread to evenly coat.
4. Cover chicken and refrigerate for 6 to 8 hours, all day or night.
5. Cook the chicken pieces on the grill or in a lightly oiled heavy skillet over medium heat, about 3 minutes on each side, or until they are firm, the meat is all over beige and the juices run clear when a test piece is cut in half. Marinate during cooking with the marinade from the next step.
6. Put leftover marinade in a small saucepan. Add a dash of water and bring to a boil. Reduce heat and simmer for 4 minutes. Use this mixture to marinate the chicken during cooking.
7. Refrigerate leftovers in an airtight container for up to 3 days.

Grilled oven option: Preheat your grill (about 8-10 minutes) and move the oven rack so the meat is about 5-6 inches from the element. Spread the meat in a broiler pan or on a rack in a roasting pan, to allow the juices to drip off during cooking. Baste it well with this thick marinade and grill it for 5 to 7 minutes, or until the chicken begins to brown. Flip the chicken and marinate it again. Return to oven and broil until chicken begins to brown and meat is cooked through, about 5-7 more minutes.

Variety of herbs: Add 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, tarragon, dill or basil to the marinade.

Chipotle variant: Replace the ginger with ½ teaspoon ground chipotle powder. Omit the black pepper and garnish the last dish with chopped cilantro before serving.

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