Who doesn’t have memories of dipping crispy chicken in a sweet-spicy mustard sauce, the classic combination of honey and mustard?
Makes six servings.
- ½ cup pineapple juice
- ¼ cup whole grain mustard
- ¼ cup honey
- 1 tsp. Worcestershire sauce
- 6 pieces boneless skinless chicken thighs
In a medium-sized mixing bowl, combine the pineapple juice, whole grain mustard, honey and Worcestershire sauce. Transfer the sauce to a plastic storage container. Place the chicken in the mixing bowl.
Pour half of the sauce over the chicken and mix well. Place the chicken and the extra sauce in the refrigerator, then marinate for up to 12 hours. Grill or broil the chicken for four minutes, then flip to finish cooking the other side.
Once the meat is cooked on the outside, baste the chicken with the additional sauce. Continue heating until the chicken is fully cooked.