I love the taste of grilled chicken, but there are times I wish I could get that crispy goodness without running in and out of the house to and from the grill. Since this is done in the oven there is no checking, no turning, no waiting with the fire extinguisher as the flames flare up-or does that only happen to me? I found a solution and now will be doing more “oven” grilling.
Spicy Mustard Sauce Printable Recipe
1/4 cup brown mustard
1 Tablespoon vinegar (I used white wine)
3 teaspoons hot sauce (I used Franks Red Hot Sauce)
1 teaspoon honey
Place all ingredients together, add to gallon zipper bag with chicken. Mix until all chicken is coated.
Prep time is 5 minutes
Baking time 40 minutes
Line a baking sheet with aluminum foil for easy cleanup. Place a cooling rack sprayed with nonstick spray on a baking sheet, then put the chicken on placing them a few inches apart.
Bake at 375 degrees for 40 minutes. The chicken was cooked to 170 degrees internal temperature at 30 minutes, but I wanted it crispier, the additional 10 minutes gave it that extra crispiness without drying the chicken out.
Baking the chicken on the rack allows it to crisp up like it does on the grill.
While the chicken was baking the last 10 minutes I placed asparagus in a hot skillet with a teaspoon of olive oil, salt, and pepper. Cooking them on medium heat they only take a few minutes. If your asparagus seem too firm, cover with a lid for a minute or two, and they will steam a bit, but not over cook.
I placed red potatoes in the microwave for 5 minutes and then pressed them flat and put them in the pan I had the asparagus in and put a teaspoon of olive oil and salt and pepper on those as well. I turned them over in the pan and it crisped them up.
This post has been compensated as part of a social shopper insights study for #collectivebias. All opinions are my own.
Miriam @ Overtime Cook says
September 18, 2011 at 12:24 pmLooks delicious and simple! I love chicken recipes. 🙂
-Miriam
Sue/the view from great island says
September 18, 2011 at 1:15 pmThis is a great idea, I wonder if you could do fish this way, too.
Diane says
September 18, 2011 at 10:14 pmYes, fish will cook well like this too, it doesn’t sit in it’s juice and steam. I can try to do a fish post…..great idea.
Amy @ Dealusional says
September 18, 2011 at 2:52 pmWhat a great idea! I love that you can get the grilled taste without having to use the grill.
Diane says
September 18, 2011 at 10:13 pmThanks Amy 🙂
Sippitysup says
September 18, 2011 at 4:47 pmDoes the. Fire extinguisher make it taste better? I don’t think so. The oven works forme too. GREG
Diane says
September 18, 2011 at 10:12 pmI could try to invent a flavored fire extinguisher 🙂
leslie says
September 18, 2011 at 4:49 pmMy grill CONSTANTLY flares up. It drives me crazy. This chicken looks yummy and crispy
Diane says
September 18, 2011 at 10:11 pmI should invent the no flare up grill….never fails turn my back and there are puffs of smoke
Alison @ Ingredients, Inc. says
September 19, 2011 at 1:08 pmlooks great! Perfect weeknight recipe
Cookin' Canuck says
September 19, 2011 at 1:26 pmWe love cooking chicken drumsticks like this too, Diane. I love that crispy skin, too!
Christina @ This Woman Cooks! says
September 19, 2011 at 1:41 pmThis looks so good, I want this so bad!
Diane says
September 19, 2011 at 11:10 pmThanks. I will be making this one again for sure 🙂
Amanda says
September 19, 2011 at 2:11 pmYou rocked it girl!! Looks fabulous. And I have NO clue how to cook with fire. My stove is electric and my hubby grills… so you are the master in my book! 🙂
Diane says
September 19, 2011 at 11:07 pmahhhh you crack me up! I love to grill, but it’s so hard to be outside checking on the grill and inside finishing up the other items. This was one quick easy meal, and no running around involved 🙂
Paula says
September 19, 2011 at 3:31 pmWe love grilling our chicken but with the colder temperatures coming, throwing it in the oven with this seasoning mixture you’ve shared sounds like a great idea. Your chicken looks wonderful and a recipe I’m saving for the winter months.
Diane says
September 19, 2011 at 11:09 pmWe can pretty much grill year-round here, but this is a quick and easy solution to me running in and out of the house to prepare dinner without something messing up 🙂
Jeanette says
September 19, 2011 at 6:59 pmWhat a super easy chicken recipe, perfect for a busy weekday night.
Diane says
September 19, 2011 at 11:10 pmThanks Jeanette 🙂
Barbara | Creative Culinary says
September 20, 2011 at 11:29 amSounds delish…and for this grillaholic something I can do there too. I’ll grill in boots and a parka to avoid cleaning up oven pans. Make that I have grilled in boots and a parka!
Diane says
September 20, 2011 at 9:02 pmlove it Barbara, grill boots!!! So funny. Of course you can grill it 🙂 the sauce is yummy.
Tom W. says
September 20, 2011 at 5:16 pmI am not sure about this. I mean, after all, isn’t grilling about smoke and flame and now we are going to do away with that? I am crushed. Why not do the same thing, on the gas grill in the same way with the baking pan etc.? This is what beer was made for, grilling chicken, drinking beer, smoke and flame…. LOL 🙂
Diane says
September 20, 2011 at 9:01 pmSorry this may not be to your liking, I ran out of gas on my grill and decided to give it a try in my oven. The results were great. Another reason I’d share such a recipe is that many people don’t know how to grill or don’t even own one. Feel free to grab a beer, grill away and have fun.
Thanks so much for stopping by!
Sri says
June 25, 2012 at 9:03 amI recently started working out and was looking for some healthy recipes. Trust me your recipes fit just awesome into my fitness regime and diet. They are healthy as well. Can I substitute honey with lemon sauce?
Josy says
July 15, 2013 at 10:21 amHello.. Using an oven for d 1st time to grill…my oven doesn’t have a timer…jus has high, medium an low….I av put it on high..marinated my chicken and put it on d last row down…don’t no if I am baking or grilling…pls help asap
Diane says
July 15, 2013 at 10:43 amI put the chicken on a pan lined with foil, then a rack on top so the drippings go into the pan, my oven was at 375 degrees. Keep an eye on it as you would typically do when cooking in your oven for the proper time. Good Luck! Sounds like it will be fine.
nicoletta says
December 11, 2013 at 12:06 pmCan you use chicken breasts for this recipe?
Diane says
December 11, 2013 at 4:02 pmOf course you can, just adjust the cooking time accordingly. It’s a delicious sauce!
Charlotte says
March 24, 2016 at 6:46 amI love this post!! This sauce is so good! I have made a version of this a few times at Christmas to serve over roasted beef tenderloin. Try adding sauteed shallots and mushrooms to the sauce.