3-in-1 Honey Mustard Sauce

May 14, 2019

3-in-1 Honey Mustard Sauce

I love sauces with multiple personalities. This recipe is so easy to prepare, you'll quickly learn why this sauce will become your new favorite!

I highly recommend making a double batch of this delcious sauce so half can be used as a marinade and the remaining portion to have handy as a salad dressing and dipping sauce.

This recipe was introduced to me a couple years ago by Ildiko, a fellow mom on Facebook. Although this recipe has been adpated multiple times, the orginal credits are owed to Ruth Crickmer of Allrecipes. Thank you's to Ginny P of Genius Kitchen for adding onto Ruth's recipe and sharing--Thank you all!

CHARRED HONEY MUSTARD CHICKEN

Yields: 6 servings

INGREDIENTS:

1/4 Cup Organic Apple Cider Vinegar

3 Tablespoons Stone Ground or Dijon Mustard (Koops® Deli or Stone Ground, you can find it here),

3 Garlic cloves, minced

2 Drops Lime essential oil*

3 Drops Lemon essential oil*

1/2 Cup Honey

1 1/2 teasoon Sea Salt

1/3 Cup Organic Extra Virgin Olive Oil

A few twists of fresh black pepper

12 Boneless Chicken Thighs, skin removed

 

DIRECTIONS:

Whisk all ingredients (minus the chicken) together in a glass or cereamic bowl until blended and emulsified. Add chicken thighs to marinade. Cover and place in fridge for 6 hrs or overnight. This marinade is NOT persnickety, the more time it has to marinate, the more flavorful, but totally delicious if you're tight on time.

Preheat Oven to 425° F. Line a baking sheet pan with foil and brish with EVOO to prevent sticking. Remove chicken from marianade and arrange on prepared pan.

Place in oven and immediately lower oven temperature to 350° F. Bake for 15 minutes. When timer buzzes, remove pan from oven and baste with any extra mariande or drippings. 

Return chicken to oven, this time placing it on the second shelf setting of the oven and BROIL on high for 8-10 minutes or until edges and bits of thighs are charred. Ovens vary so be sure to keep a close watch.

Serve with steamed veggies and prep tomorrow's lunch with the leftovers 😋

 Please send me your comments--I'd love to hear from you!

*Be sure to used only 100% pure essential oils. Lemon and Lime juice may easily be substituted, but if you're like me, I may not always have these citrus fruits at the ready. Oils are wonderful additions to your spice cabinet and something I highly recommend. Oils used in this recipe are made by Young Living®.





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