Sweet and Spicy Honey Mustard Chili Chicken Recipe

Introduction

This Sweet and Spicy Honey Mustard Chilli Chicken brings together a perfect balance of flavors with tender chicken thighs coated in a rich, flavorful sauce. It’s an easy dish that pairs wonderfully with steamed rice and green beans for a satisfying meal any night of the week.

Ingredients

• 4 pieces Chicken Thighs (use skin-on for crispy texture)
• 3 cloves Garlic (minced for maximum flavor infusion)
• 2 tablespoons Plain Flour (can use cornstarch as gluten-free substitute)
• 3 tablespoons Wholegrain Mustard (Dijon mustard can be used)
• 4 tablespoons Honey (maple syrup for vegan option)
• 200 ml Chicken Stock (low-sodium for healthier choice)
• 100 ml Organic Sweet Chilli Sauce (adjust based on heat preference)
• 200 grams Green Beans (broccoli or asparagus are good substitutes)
• 2 cups Steamed Rice (quinoa is a healthy alternative)

Instructions

1. Step 1: Preheat your oven to 200°C (180°C fan-forced).
2. Step 2: In an ovenproof pan, heat oil over medium-high heat and brown the chicken thighs for about 4 minutes on each side.
3. Step 3: Add minced garlic to the pan and sauté for about 30 seconds until fragrant.
4. Step 4: Sprinkle in the flour and stir well. Whisk in the honey, mustard, chicken stock, and sweet chilli sauce.
5. Step 5: Return the browned chicken to the pan, ensuring it’s well-coated in the sauce.
6. Step 6: Transfer the pan to the oven and bake for 30-35 minutes until the chicken is fully cooked and tender.
7. Step 7: Serve the chicken alongside steamed rice and green beans.

Tips & Variations

• Use skin-on chicken thighs for extra crispy skin and richer flavor.
• Swap wholegrain mustard with Dijon mustard for a milder, creamier taste.
• For a vegan-friendly version, replace chicken with firm tofu and use maple syrup instead of honey.
• Try serving with quinoa or roasted vegetables instead of rice and green beans.
• Garnish with fresh herbs like parsley or cilantro for added freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, covered, to retain moisture. Avoid reheating multiple times to keep the chicken tender and flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but be mindful it can dry out quicker. Reduce baking time slightly and check for doneness to keep it moist.

Is there a gluten-free option for this recipe?

Absolutely. Replace the plain flour with cornstarch or another gluten-free thickener to keep the sauce smooth and thick without gluten.

Sweet and Spicy Honey Mustard Chili Chicken Recipe

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★★★★★

4.6 from 83 reviews

• Author: Zoe
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This Sweet and Spicy Honey Mustard Chilli Chicken recipe offers a perfect balance of tangy, sweet, and fiery flavors. Tender chicken thighs are seared and baked in a luscious honey mustard and sweet chili sauce, served alongside nutritious steamed rice and green beans for a wholesome meal.

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Ingredients

Scale 1x2x3x

For the Chicken

• 4 pieces Chicken Thighs (skin-on for crispy texture)
• 3 cloves Garlic (minced)

For the Sauce

• 2 tablespoons Plain Flour (can use cornstarch as gluten-free substitute)
• 3 tablespoons Wholegrain Mustard (Dijon mustard can be used)
• 4 tablespoons Honey (maple syrup for vegan option)
• 200 ml Chicken Stock (low-sodium preferred)
• 100 ml Organic Sweet Chilli Sauce (adjust based on heat preference)

For Serving

• 200 grams Green Beans (broccoli or asparagus are good substitutes)
• 2 cups Steamed Rice (quinoa is a healthy alternative)

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Instructions

1. Preheat Oven: Preheat your oven to 200°C (180°C fan-forced) to prepare for baking the chicken.
2. Brown Chicken: In an ovenproof pan, heat oil over medium-high heat and brown the chicken thighs for about 4 minutes on each side until golden and crispy.
3. Sauté Garlic: Add minced garlic to the pan and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
4. Add Flour and Liquids: Sprinkle in the flour and stir well to combine. Then whisk in the honey, wholegrain mustard, chicken stock, and sweet chili sauce to form a rich sauce.
5. Coat Chicken: Return the browned chicken to the pan, turning to coat thoroughly in the sauce ensuring maximum flavor absorption.
6. Bake: Transfer the pan to the preheated oven and bake for 30-35 minutes until the chicken is fully cooked through, tender, and the sauce is bubbling.
7. Prepare Sides: While chicken bakes, steam the green beans and cook the rice or quinoa as preferred.
8. Serve: Plate the honey mustard chilli chicken alongside the steamed rice and green beans. Optionally garnish with fresh herbs for an extra burst of flavor.

Notes

• Garnish with fresh herbs like parsley or cilantro for added flavor and visual appeal.
• You can substitute broccoli or asparagus for green beans if preferred.
• For a gluten-free version, use cornstarch instead of plain flour in the sauce.
• Maple syrup can replace honey to make this dish vegan-friendly, along with using a plant-based chicken alternative.
• Adjust the amount of sweet chili sauce based on your preferred spice level.
• Tried this recipe? Let us know how it was!

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Fusion

Keywords: honey mustard chicken, sweet chili chicken, baked chicken thighs, easy chicken recipe, spicy chicken, dinner recipe