Honey Mustard Chicken

Ingredients

• 60 ml (1/4 cup)low-sodium soy sauce
• 1/2 teaspoonchilli flakes
• 30 ml (2 tablespoons)honey
• 15 ml (1 tablespoon)grainy mustard
• 15 ml (1 tablespoon)olive oil
• 1/2 teaspoon, or to tastesalt
• 1/4 teaspoon, or to tastepepper
• 6chicken drumsticks

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Whisk the glaze

   In a small bowl, whisk the soy sauce, chilli flakes, honey, mustard, olive oil, salt and pepper for about 30 seconds to 1 minute, until emulsified.

3. 3

   Coat the drumsticks

   Arrange the chicken drumsticks in a baking dish about 23 x 33 cm (9 x 13 inches). Pour over the sauce and turn or arrange the drumsticks so they are coated.

4. 4

   Bake the chicken

   Bake for about 1 hour, or until the chicken is cooked through.

What is honey mustard chicken?

Honey mustard chicken is a familiar American-style combination of sweet honey and sharp mustard, here paired with soy sauce for savoury depth. This version uses drumsticks, which stay succulent as they bake in the glaze.

The method is straightforward: whisk the sauce, coat the chicken and let the oven cook it. The result is especially good with a plain side that can catch the juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 341 calories, 29g protein, 13g carbs, 19g fat.

The chicken provides most of the protein, while honey contributes carbohydrates and the olive oil supplies much of the fat. Serve a drumstick portion with a moderate helping of rice or potatoes and vegetables to make a balanced plate.

Why these ingredients work

Honey: it sweetens the sauce and helps it cling to the drumsticks as they bake. Grainy mustard adds a tangy bite and little pops of texture.

Soy sauce: it brings savoury flavour and saltiness, while olive oil rounds out the glaze. Low-sodium soy sauce is specified, so taste before adding the full amount of salt.

Chilli flakes: half a teaspoon gives the glaze a gentle kick. Adjust the amount to suit your preference.

Whisking an even glaze

Whisk for 30 seconds to 1 minute, until the oil is incorporated and the mixture looks emulsified. If it separates while you arrange the chicken, give it another quick whisk before pouring.

Coat all sides of the drumsticks in the baking dish so the glaze flavours the chicken evenly. Keep the sauce and chicken together in the dish for baking.

How to check the chicken

Bake the drumsticks for about 1 hour, as directed, and check that the chicken is cooked through before serving. If you use a food thermometer, check the thickest part without touching the bone and follow your local food-safety guidance.

Ovens and drumstick sizes vary, so use the doneness check as well as the timing. The glaze should look settled over the chicken, rather than like a thin, raw sauce.

Make the most of the sauce

Rice, mashed potatoes or another fluffy carb makes a useful partner for the sweet-savoury sauce. Spoon some of the pan juices over the side just before serving.

A simply cooked green vegetable or a crisp salad can balance the rich, sticky glaze and round out the plate.

Plan the oven time

The recipe takes about 65 minutes in total, with roughly 1 hour of baking. Use the oven time to prepare a side, keeping an eye on the chicken as it approaches the end of its bake.

Choose a baking dish around 23 x 33 cm (9 x 13 inches), as specified, so the drumsticks can sit in the sauce without being crowded.

Recipe notes & tips

• Taste the glaze before adding all the salt, since soy sauce is already salty.
• Whisk the sauce until the oil is incorporated before pouring it over the chicken.
• Arrange the drumsticks so they are coated in sauce on all sides.
• Use a baking dish around 23 x 33 cm (9 x 13 inches) for the stated quantity.
• Check the thickest part of a drumstick for doneness before serving.

Variations

• More heat: Increase the chilli flakes slightly for a spicier glaze.
• Milder glaze: Leave out the chilli flakes for a sweeter, less spicy result.
• Extra mustard: Add a little more grainy mustard for a sharper, more pronounced mustard flavour.
• Boneless chicken: Use boneless chicken pieces and check them earlier, as they may cook faster than drumsticks.
• Add vegetables: Bake sturdy vegetables alongside the chicken if your dish has enough room for them to sit in a single layer.

Common mistakes to avoid

• Skipping the glaze whisk: The oil can separate; whisk until the mixture looks emulsified.
• Adding salt without tasting: Soy sauce is salty; taste the glaze first and adjust to preference.
• Leaving some drumsticks uncoated: Turn or arrange them in the sauce so each piece gets covered.
• Relying only on the clock: Drumstick size and ovens differ; check that the chicken is cooked through.
• Using a crowded dish: The drumsticks may not sit well in the sauce; use a dish around 23 x 33 cm (9 x 13 inches).

How to store

Refrigerate leftover chicken in a covered container once cooled, and use within 3 to 4 days. Reheat until steaming hot throughout, adding a splash of water if needed to loosen the sauce.

Frequently asked questions