This moist and flavorful recipe will leave you wanting more. Although I used boneless breasts for ease and aesthetic appeal, you can substitute whatever chicken parts you have on hand – or even try using a whole roaster – just remember to adjust the cooking time accordingly.
SODIUM CONTENT: 154.4 mg per serving
4 boneless, skinless chicken breasts, washed and patted dry (1-2 lbs.)
2 T. mustard seeds
1 T. ground mustard
1 T. white vinegar
2 T. water
1/4 c. white wine
2 T. honey
Process the mustard seeds slightly using a mortar and pestle or small spice/coffee grinder. Place the seeds and remaining marinade ingredients into a large bowl or zip-top bag and mix well to combine. Add the chicken to the marinade and coat completely. Cover bowl or seal bag tightly and refrigerate at least several hours, preferably overnight.
If grilling, preheat grill. Remove breasts from the marinade, place on grill and spoon some of the mustard seeds over top. Cook, turning once, until chicken is slightly crisp outside and no longer pink inside, about 10-15 minutes per side. To bake the chicken, preheat oven to 375 degrees. Place the breasts in an oven-proof dish, along with a little of the marinade. Cover dish tightly with foil. Place dish on middle rack in oven and bake until chicken reaches an internal temperature of 160 degrees, about 30 minutes. Remove from oven and serve immediately.