Chicken Diable - A Honey Mustard Baked Chicken Recipe
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.
Servings: 6 people
- 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)
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.
- 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.