Honey Mustard Baked Chicken Recipe – Chicken Diable
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Chicken Diable is a vintage dinner recipe from the 1960s. With honey, mustard, butter and curry powder, this Honey Mustard Baked Chicken Recipe is so easy to make and packs a punch of flavor. The sauce is so tasty; try serving it over rice.
Chicken Diable
Never heard of Chicken Diable recipe? In all honesty, I hadn’t either up to a few months ago.
It jumped out at me from a vintage cookbook, and upon doing some research, I discovered it’s an old fashioned dinner recipe from the 1960s.
In a nutshell, Chicken Diable is a baked chicken recipe basted in a rich, thick honey mustard sauce.
The flavor is quite heavenly with one special ingredient that takes it up a notch. What is that special ingredient?
Curry Powder
Honey Mustard Baked Chicken Recipe
Curry powder is one of those ingredients that you either love or you don’t. Plus, for Midwestern cooks such as myself, I don’t always have curry powder in the cabinet.
The great news is that curry powder is completely optional in this honey mustard baked chicken recipe.
If you don’t have it, or don’t like it, just leave it out.
Easy as that.
Chicken Baked in Honey Mustard
This recipe involves baking the chicken pieces directly in a homemade honey mustard sauce, a quite simple sauce to be exact.
The honey mustard coats the chicken pieces while cooking and gets thicker and tastier as it bakes. The extra sauce in the bottom of the baking dish is so yummy served over rice, just sayin!
The original chicken diable recipe called for stewing chicken which means a chicken (typically an older bird) cut up in pieces.
Chicken Drumsticks in the Oven
For this easy honey mustard chicken recipe, you can use a whole chicken cut up into pieces, or you can use your favorite pieces of a chicken such as legs, thighs, breasts, etc. I prefer to use chicken drumsticks. Chicken drumsticks in the oven are one of my kids favorite meals. Check out their favorite roasted chicken legs recipe here!
Whichever pieces you decide, just be sure to buy chicken with the skin. It crisps up in the oven as you cook it.
The cooking time could change a bit if you use a bigger piece of chicken such as a breast, so just keep that in mind.
Baked Honey Mustard Chicken Ingredients
Chicken Pieces with skin intact (I prefer drumsticks)
Honey
Butter, melted
Mustard (yellow or Dijon)
Curry Powder, Optional
Salt
How to Make Chicken Baked in Honey Mustard
- Combine melted butter, honey, mustard, salt and curry powder (optional).
- Spray a baking dish with nonstick cooking spray; arrange chicken pieces (with skin) in the dish.
- Pour the honey mustard sauce over the chicken coating both sides. Leave skin side up.
- Bake for 1 hour, basting the chicken in the sauce a couple times during cooking.
- If desired, broil for a couple minutes to get the chicken skin even crispier. WATCH CLOSELY SO IT DOESN’T BURN.
For the full ingredient amounts and recipe steps for Easy Honey Mustard Chicken, scroll to the recipe card at the bottom of this post.
Notes About Chicken Drumsticks in the Oven
- Curry is the secret ingredient in this vintage chicken diable recipe; however, it is absolutely optional!
- Be sure to get chicken with the skin on. Bake it skin-side up.
- The original chicken diable recipe calls for yellow mustard but Dijon works too.
- I prefer chicken legs baked in the oven; however, chicken thighs or breasts work too. The cooking time might need to be adjusted if a different part of the chicken is used.
- Baste the chicken a couple times during baking; this means to spoon some of the extra sauce over the chicken.
- If you want a crispier chicken skin, broil it a couple minutes before serving. Do not walk away. The honey in the sauce will burn quickly and you don’t want to ruin your dinner.
- The extra honey mustard sauce is so yummy; try serving this dish over rice.
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Chicken Dinner Recipes
Crock Pot Chicken and Brown Gravy
Chicken Diable - A Honey Mustard Baked Chicken Recipe
Ingredients
- 2 - 3 pounds chicken legs with skin
- 3 Tablespoons butter
- 1/2 cup honey
- 1/4 cup yellow mustard (Dijon works too)
- 1 teaspoon salt
- 1 teaspoon curry powder (optional)
Instructions
- Preheat oven to 325 degrees F. Spray a baking dish with nonstick cooking spray.
- Melt butter in a saucepan or skillet on the stovetop.
- To butter, add honey, mustard, salt and curry powder and whisk.
- Arrange chicken in prepared dish; pour sauce over top, coating both sides. Bake skin-side up for 1 hour. Baste with extra sauce 2 to 3 times during baking.
- If desired, broil for 1 to 2 minutes for a crispier skin. Watch closely so it doesn't burn.
Notes
- Curry is the secret ingredient in this vintage chicken diable recipe; however, it is absolutely optional!
- Be sure to get chicken with the skin on. Bake it skin-side up.
- Check internal temperature of the chicken to ensure it's cooked properly. It should be 165 Degrees F.
- The original chicken diable recipe calls for yellow mustard but Dijon works too.
- I prefer chicken legs baked in the oven; however, chicken thighs or breasts work too. The cooking time might need to be adjusted if a different part of the chicken is used.
- Baste the chicken a couple times during baking; this means to spoon some of the extra sauce over the chicken.
- If you want a crispier chicken skin, broil it a couple minutes before serving. Do not walk away. The honey in the sauce will burn quickly and you don't want to ruin your dinner.
- The extra honey mustard sauce is so yummy; try serving this dish over rice.
- Love chicken legs? Try this easy 4 Ingredient Recipe.
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