The Food Network’s Cooking Club Challenge for the month of June is Matt Dunigan’s Honey Mustard Chicken. I will admit that Matt’s show drives me crazy. I have never lasted more than a couple of minutes, it feels so much like an outdoor drilling infomercial that I immediately have to switch the channel. As a result, until I made this dish I had no idea if his recipes were any good, if I was missing out watching a grilling genius at work.
The marinade is easy enough: honey, Dijon mustard, mustard seeds, garlic, lemon juice and zest. I used half as a marinade and put aside the other half for basting later.
The recipe calls for drumsticks but we only eat white meat so I put two chicken breasts in a Ziploc bag and covered with half the marinade. This recipe requires four hours of marinating in the fridge so be sure to do this ahead of time.
Since I do not have a barbecue I grilled up the chicken in my kitchen and quickly set off the fire alarm. I should have realized that the honey would go dark very fast! I basted the chicken with the left over marinade that I set aside (not the actual meat marinade, food safety first!) and grilled on each side for five minutes. As I grilled up some zucchini and peppers in barbecue sauce, I popped the chicken in a 300F oven to slowly finish it off and keep it warm at the same time.
My husband LOVED this chicken! His favourite thing in the world is chicken and also adores the flavour combination of honey and mustard. Me? I found it bland. I could taste the flavour but it did very little for me. To be fair, chicken rarely impresses me. My husband and I rarely agree on any recipe so since he is the chicken connaisseur I will give this recipe the benefit of the doubt. It is nice to find a new chicken recipe that is low maintenance and that my husband loves, so I have to thank Matt for that. I give no promises about watching his show in the future though!