Best 20 Honey Baked Chicken Recipes

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

BAKED ASIAN-STYLE HONEY CHICKEN

Steps:

• To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

BAKED HONEY-GLAZED CHICKEN

Steps:

• In a shallow bowl, combine the butter, orange juice, honey and salt. Remove 1/3 cup and set aside for basting. Dip chicken pieces in remaining butter mixture; place in a well-greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 1 hour or until juices run clear, basting occasionally with reserved butter mixture.,

HONEY BAKED CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

HONEY-MUSTARD BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Mix honey and mustard together in a bowl. Place bread crumbs in a second bowl.
• Roll chicken in honey-mustard, then roll in bread crumbs. Place in the prepared baking dish. Mix remaining honey-mustard and bread crumbs together and set aside.
• Bake in the preheated oven for 30 minutes. Spoon reserved honey-mustard-crumb mixture over the chicken breasts and bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HONEY & SPICE BAKED CHICKEN

Steps:

• Preheat oven to 375°. Combine first six ingredients; rub over chicken. Transfer to a greased 15x10x1-in. baking pan., Bake 25-30 minutes or until a thermometer reads 165° and juices run clear. Combine honey and vinegar; baste over chicken during the last 10 minutes of cooking. Save three chicken breast halves for Chicken Chimichangas (recipe also in Recipe Finder) or save for another use.

HONEY BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts into a 9x13-inch baking dish. Whisk butter, honey, mustard, salt, and curry powder together in a bowl until smooth; pour sauce evenly over chicken.
• Bake in the preheated oven until sauce is bubbling and chicken is no longer pink inside, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

HONEY - MUSTARD BAKED CHICKEN

Steps:

• Preheat oven to 425°F.
• Rinse chicken; pat dry.
• Skin chicken, if desired.
• Place chicken in a lightly greased shallow baking pan.
• Bake in 425°F oven for 15 minutes.
• Meanwhile, stir together mustard, soy sauce, and honey in a small bowl.
• Turn chicken pieces over and brush mixture generously over chicken pieces.
• Bake 20 to 25 minutes more or till chicken is tender and no longer pink, Turning pieces and brushing frequently with mustard mixture.

HONEY BAKED CHICKEN

Steps:

• Place chicken, skin side up, in a 13x9-in. baking pan. Combine all remaining ingredients except rice; pour over chicken., Bake at 350° for 1-1/4 hours, basting with the pan juices every 15 minutes. Serve with rice.

SPICY HONEY-PEANUT BAKED CHICKEN THIGHS

Steps:

• Season chicken thighs on both sides with salt and pepper.
• Mix peanut butter powder and water together in a large bowl until fully incorporated. Stir in hot honey, soy sauce, and garlic powder; mix until well combined. Add chicken thighs and turn in marinade, making sure both sides are well coated. Cover bowl and refrigerate 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Transfer chicken thighs to an oven-proof dish.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

HONEY-MUSTARD BAKED CHICKEN LEGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine oil, honey mustard, and honey in a bowl until well combined. Stir in garlic, paprika, chives, basil, adobo seasoning, onion powder, and meat tenderizer. Stir until fully blended.
• Coat the bottom of a glass baking dish with 2 to 3 tablespoons of mustard sauce mixture. Place chicken legs on top and cover with the rest of the sauce mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

HONEY BAKED CHICKEN I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub chicken pieces with garlic powder, salt and pepper. In a small bowl, beat egg yolk with honey and butter or margarine, then brush this mixture over chicken pieces. Place chicken pieces, skin side down, in a lightly greased 9x13 inch baking dish.
• Bake at 325 degrees F (165 degrees C) for 45 to 60 minutes or until chicken is cooked through and juices run clear, basting with remaining butter or margarine. Just before serving, turn chicken over and bake for another 10 to 15 minutes to cook the skin on the other side.

HONEY-MUSTARD BAKED CHICKEN

Steps:

• Place chicken in a large shallow baking pan. In saucepan, melt butter; stir in the remaining ingredients and heat through. Brush glaze over chicken. , Bake at 350° for 1-1/4 hours or until chicken juices run clear, basting frequently with sauce.

HONEY-MUSTARD BAKED CHICKEN

Steps:

• Grease a baking dish, and place the chicken breasts into the dish. Stir together the honey, Dijon mustard, curry powder, and soy sauce in a bowl until thoroughly combined, and spoon the mixture over the chicken breasts. Cover the dish with foil, and let marinate in refrigerator 6 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the foil-covered dish in the preheated oven for 30 minutes, then uncover, turn the chicken breasts over, and baste the chicken with sauce. Bake an additional 15 minutes, until the juices run clear and the chicken is no longer pink inside. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED SPICY CHICKEN TENDERS WITH HONEY-MUSTARD SAUCE

Steps:

• Place an oven rack in the center of the oven. Preheat to 425F degrees.
• Spray a heavy baking sheet liberally with vegetable oil cooking spray.
• In a small bowl place cornstarch.
• In a 2nd small bowl whisk together egg, salt and hot sauce.
• In a 3rd bowl, mix together cornmeal, panko crumbs, chili powder and cayenne powder.
• Dredge the chicken strips in the cornstarch, then into the egg mixture, allowing egg to drip off.
• Dredge chicken in the cornmeal/bread crumb mixture, coating well.
• Arrange in a single layer on prepared baking sheet.
• Drizzle with a little olive oil.
• Bake 15 minutes till crispy.
• Blend honey and mustard together till smooth and serve with chicken tenders.

HONEY-BAKED SRIRACHA CHICKEN WINGS

Steps:

• Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
• In 1-gallon resealable food-storage plastic bag, mix Sriracha sauce, oil, salt, pepper and drummettes. Seal bag; shake to coat. Add flour; seal bag, and shake until drummettes are coated with flour. Place drummettes on cookie sheets.
• Bake uncovered 30 minutes; turn drummettes over, and rotate cookie sheets. Bake 20 to 30 minutes longer or until golden brown and juice of drummettes is clear when thickest part is cut to bone (at least 165°F).
• Meanwhile, in 1-quart saucepan, mix Glaze ingredients; heat to simmering over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat; set aside.
• In large bowl, toss drummettes with sauce. Serve warm.

HONEY BAKED CHICKEN WINGS

Steps:

• Throw some salt and sugar on the chicken wings.
• Add enough soy sauce to nicely coat the chicken wings.
• Place the chicken wings on a lightly greased cookie sheet in a single layer.
• Squeeze honey over chicken wings (I turn the bottle of honey over and squeeze, making about three passes over each wing).
• Bake at about 375 until honey carmelizes, turning occasionally-- It may take about 45 minutes-- Keep an eye on it--I like it when the wings are really browned but not burned.

BAKED HONEY NUT CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, beat eggs and honey together until thoroughly blended. In a separate bowl, toss together pecans, bread crumbs, salt, and pepper.
• Dip chicken pieces in egg and honey mixture, then dredge in pecan mixture, coating thoroughly. Arrange chicken side by side in a 9x13 inch baking dish. Drizzle melted butter evenly over chicken.
• Bake approximately 40 minutes, or until chicken is no longer pink, and juices run clear.

BAKED HONEY-MUSTARD CHEX CHICKEN FINGERS

Steps:

• Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
• Place cereal in large food-storage plastic bag; crush cereal using rolling pin. Place cereal in wide shallow dish. In another wide shallow dish, stir together mayonnaise, 1/2 cup honey and 1/3 cup mustard.
• Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart.
• Bake 1 sheet at a time about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving.
• Meanwhile, stir together 2 tablespoons each honey and mustard.
• Serve chicken with sauce for dipping.

HONEY-BUTTER BAKED CHICKEN WITH MASHED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Arrange a rack inside a large roasting pan and set aside.
• Season the chicken both inside and out with the kosher salt and black pepper.
• In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven. Continue to cook another 30 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F. Remove the chicken from the oven and brush the remaining honey blend and sprinkle the remainder of the thyme over the chicken.
• Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving.
• To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Drizzle the chicken with any remaining pan juices and serve immediately with the sweet potatoes.
• Preheat the oven to 350 degrees F.
• Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.
• Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper, and thyme, if using and mix, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve.