Time 5m Number Of Ingredients 8 Steps:
Add all ingredients (mustard, honey, apple cider vinegar, garlic powder, paprika, salt, pepper, cayenne pepper) into a small bowl and mix well. Place the chicken and marinade into a ziploc plastic storage bag, then squeeze out all of the air and seal securely. Massage the marinade into the chicken for a minute or two. For best results allow the chicken and marinate in the refrigerator for at least 4 hours. Freeze for up to 3 months.
Time 10m Yield 4 servings Number Of Ingredients 4 Steps:
For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking. To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Combine soy, oil, honey, mustard, tarragon, garlic, and pepper in medium bowl. Remove 1/4 cup marinade and combine with vinegar in small bowl; set aside. Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly. Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired. Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat halfway through. Slice steak or serve whole, passing reserved marinade if desired.
Time 5m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Combine all of the ingredients in a medium bowl and blend well. Select the meat/vegetables you wish to marinate. Prep into appropriate sized pieces for grilling. Add to the marinade. Cover, and marinate for one hour. Remove from the marinade, and finish on the grill.
Time 2h10m Yield 18 Number Of Ingredients 3 Steps:
In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.
Time 5m Yield 1 cup. Number Of Ingredients 3 Steps:
In a small bowl, whisk all ingredients. Refrigerate until serving.
More about “honey mustard marinade recipes”
Time 5m Yield 1 cup. Number Of Ingredients 4 Steps:
In a bowl, whisk together all ingredients until blended.
