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Maple Mustard Chicken

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I LOVE mustard. I will cook my chicken in it, fry up my pork in it, and add it to any sort of breakfast meal i have. It’s just flippin good. I’ve found that ground mustard is even more enjoyable than regular yellow mustard so i always stock my fridge with extra bottles. Be sure to read your labels though, ground mustard may have cane sugar or brown sugar added in, so read before you buy. Make sense? Cool.

This meal is SUPER simple and it lasted me quite a few days. I would even recommend making a bit more of the mustard mixture to top your meals off with…can’t hurt having a bit more, right?

Maple Mustard Chicken

4.7 rating
8 reviews
TOTAL

INGREDIENTS :

  • 1/3 cup ground mustard (no sugar added)
  • 3 tablespoons maple syrup (optional)
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons coconut aminos (or you can use a wheat free soy sauce)
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 6-8 chicken breasts or thighs
  • 1/4 teaspoon sea salt
  • 1 tablespoon fat (olive oil, coconut oil, lard, etc.)

DIRECTIONS :

  1. Combine the first 7 ingredients in small bowl. Add half of the mixture in a zip-lock bag and reserve the remaining mixture. Add the chicken to the bag and let sit in the fridge for 2 hours, or longer. The more the chicken sits, the more the flavors will mix together and taste even better!
  2. Preheat grill or a large skillet on medium-high heat and add a tablespoon or so of fat.
  3. Remove chicken from the baggy. Add a bit of sea salt on the chicken, and place the chicken on the grill or in the skillet to cook. The chicken will need cook for about 8-10 minutes on both sides or until done. If you are cooking in a skillet and want the chicken to cook a bit quicker, add a bit of water and cover to let the steaming begin.
  4. Serve the chicken on top of any sort of veggies you like and top with reserved mustard mixture. I used a mixture of zucchini noodles (zucchini sliced thin with a mandoline) and some broccoli, which i sautéed up with the chicken when it was almost done cooking!

by

INGREDIENTS :

  • 1/3 cup ground mustard (no sugar added)
  • 3 tablespoons maple syrup (optional)
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons coconut aminos (or you can use a wheat free soy sauce)
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 6-8 chicken breasts or thighs
  • 1/4 teaspoon sea salt
  • 1 tablespoon fat (olive oil, coconut oil, lard, etc.)

DIRECTIONS :

  1. Combine the first 7 ingredients in small bowl. Add half of the mixture in a zip-lock bag and reserve the remaining mixture. Add the chicken to the bag and let sit in the fridge for 2 hours, or longer. The more the chicken sits, the more the flavors will mix together and taste even better!
  2. Preheat grill or a large skillet on medium-high heat and add a tablespoon or so of fat.
  3. Remove chicken from the baggy. Add a bit of sea salt on the chicken, and place the chicken on the grill or in the skillet to cook. The chicken will need cook for about 8-10 minutes on both sides or until done. If you are cooking in a skillet and want the chicken to cook a bit quicker, add a bit of water and cover to let the steaming begin.
  4. Serve the chicken on top of any sort of veggies you like and top with reserved mustard mixture. I used a mixture of zucchini noodles (zucchini sliced thin with a mandoline) and some broccoli, which i sautéed up with the chicken when it was almost done cooking!

by

Post thoughts to comments! Let me know if you have made anything delicious with mustard!

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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23 thoughts on “Maple Mustard Chicken”

  1. I’m looking forward to trying this recipe.
    But I’m wondering if the 1/3 cup of ground mustard is supposed to be powdered mustard (ground up mustard seed) or the brown mustard in a squeeze bottle.
    Thanks for your help.

  2. Wow – this was fabulous! I used Grey Poupon ground mustard with mustard seeds in it and this turned out amazingly well. I let the chicken soak in the marinade overnight and it was just perfect. Another great recipe!

  3. Loved this! Used all dijon mustard, prob 1 Tbs syrup, and guestimated the rest. So easy that I can make this on a regular basis!

  4. I didn’t have the coconut amines or apple cider vin so I used balsamic and it was amazeballs!!! Thanks for the great recipes!!

  5. Thank you so much for all of your incredible recipes! I have been reading your blog for a while now and have made many of your recipes. I made this tonight (which I have probably made four times in the last two months), and it is SO delicious. Plus, it’s easy! Thank you for sharing!

  6. Just made this for dinner and I love, love, loved it! I get so sick of boring chicken after a while, but this was amazing! Will be making this regularly!

  7. Just made this for a last minute dinner party tonight and it was delicious!!! Thanks Juli! I happened to have every single ingredient on your list, which made it easier. Didn’t have time to let it marinade, but I did let it simmer for a long while. Everyone asked me for the recipe so I sent them to your site! Keep on inspiring! I’d love to commit to paleo one day…but for now my goal is just to have one meal a day paleo…and work up slowly toward being 80% paleo. Not ready to give up wine nor my morning rhubarb steel-cut oatmeal, nor my Greek yogurt just yet.

    On a side note, would you consider chia seeds as paleo? I know it’s debatable within the community.

  8. This looks yummy! Can’t wait to try it! Do I have to boil the remaining marinade if I want to use it as a sauce since the raw chicken was chilling in it?

      1. Oh my, I just get so excited, but I just turned into one of “those people”! Betty Crocker said bring to a boil and stir 1 minute. Sorry for wasting your time! It won’t let me rate it, but this was amazing!

  9. Hey Juli! I’ve been reading your blog posts religiously for almost 4years now, decided to go back to the beginning to try something different! This recipe was AMAZING!!! Love your podcasts too…….your the best Juli!

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