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“Honey” Mustard Chicken

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Before you read on, there’s no honey – it’s brown rice malt syrup, or rice malt syrup, whichever you’ve got. If you don’t care for either, or don’t have them but have the honey, go for it – just avoid using as much as honey is much sweeter than rice malt.

Chicken is great, provided it’s cooked well – not stringy, hard to cut – preferably just cooked, no pink, still juicy. I’ve been using chicken breast for years because I just didn’t like the amount of fat on thighs – pun intended!!! This dish works wonderfully with the chicken breasts, and with the added moisture of the marinade the chicken retains it’s juiciness throughout the cooking period.

And if chicken’s not on the menu tonight, but you want to mix up this marinade and keep it for later use you can absolutely do that – just double it, mix it all up, jar it and refrigerate for a week or 2.




4 skinless chicken breasts
Marinade ingredients:
4 tbsp. rice malt syrup
3 heaped tsp. whole grain mustard
Pinch white pepper
1 tsp. sweet paprika
1 tsp. tamarind paste
1 garlic clove, minced
1 tsp. dried chopped oregano
1 tbsp. olive oil


Preheat oven to 180C (fan forced) and line a shallow baking dish with grease proof paper (saves mess and wear/tear to the tray).
Combine all marinade ingredients in a bowl or jug.
Place chicken breasts in baking tray and brush well with the marinade. Pour remaining marinade over, turn to coat and then bake for 30 minutes (or just until chicken is cooked through). Serve with your favourite sides.