This is the most amazing chicken! This recipe is so easy and so versatile!  I made it the other night and grilled chicken for dinner, some for lunch, and then freezer packed additional servings to be baked later.  The sauce is different when it’s baked, but equally delicious!  This marinade/sauce is vegetarian, so I get to enjoy it as well on my favorite Quorn “chicken” breast.

The hubs, who’s not a fan of “sweet” sauces, loves this! The curry adds another layer of flavor that just makes this sauce sing.  For dinner, I grilled six breasts after marinating in just enough sauce to cover the chicken (reserve additional sauce for dipping ).  Toss the marinade (never reuse marinade that’s been on raw meat – even boiling it will not always kill all of the salmonellae)  and grill until juices run clear.  Reheat the marinade if necessary – not hot, but warm as the butter may separate if too cold or too hot.

For the baked version, place chicken and marinade in freezer-safe containers (I use containers with NO Lead, Vinyl, PVC, Phthalates, or Bisphenol A aka BPA). When ready to cook, place the frozen food directly in a baking pan and bake from a frozen state.  This gives the sauce time to caramelize.  Complete instructions are below.

OAMC Honey Dijon Curry Chicken Two Ways, Baked or Grilled
Since my husband needs heat-n-eat meals for the station, I use the grill method and then freeze with a side of sauce, potatoes, and vegetables. He pulls it from the freezer on his way to work and puts it in the station's fridge. By the time he finally gets to eat dinner, everything is thawed, so it's a simple 2-3 minute reheat.
Type: Main Dish
  • Chicken - 16 thighs (skin removed) or 8-10 boneless, skinless chicken breasts (or equivalent) depending on size.
  • 1-1/2 cups honey
  • ¾ cup butter
  • ½ cup Dijon mustard or Stone Ground Brown Mustard
  • 1 T Curry Powder
  • 2 tsp Salt
  1. In a medium saucepan, combine all ingredients. Cook over medium heat, stirring until sauce is smooth and ingredients are dissolved. About 3 minutes. Cool.
  2. To grill immediately: Place chicken in a shallow container and add just enough sauce to cover - reserve remaining sauce and refrigerate. Place the marinating chicken in the refrigerator for at least one hour. Grill until chicken in done, juices will run clear. Serve with warmed sauce.
  3. To freeze raw: Divide cooled sauce and raw chicken among freezer storage containers. Freeze.
  4. To cook, place the frozen chicken and sauce in an ungreased baking dish. Bake for 45 minutes at 350 f. After 45 minutes separate the chicken pieces so that they are in a single layer. Be sure to put the meatier side of the chicken down into the pan and sauce. Bake for 1-1/2 longer or until the sauce is thick and sticky and the chicken is cooked and nicely browned. This method takes a lot longer to cook, but it's necessary for the sauce to caramelize correctly.

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This is delicious – promise!