Best 7 Honey Mustard Marinade Recipes

HONEY MUSTARD CHICKEN MARINADE

Steps:

• For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.

HONEY MUSTARD MARINADE FOR STEAKS

Steps:

• Combine soy, oil, honey, mustard, tarragon, garlic, and pepper in medium bowl. Remove 1/4 cup marinade and combine with vinegar in small bowl; set aside.
• Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.
• Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.
• Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat halfway through. Slice steak or serve whole, passing reserved marinade if desired.

PORK CHOPS IN HONEY MUSTARD & RED WINE MARINADE

Steps:

• Put all the marinade ingredients in a bowl and whisk them. Pour it into the bag. One by one, punch holes into your pork chops with a fork. This will get tenderize the meat AND let the marinade penetrate INTO the pork chop. Put the pork chops into the bag and let sit for 10 minutes (or as long as 2 days in your fridge). Heat a 14 inch nonstick pan at high heat. When hot, add the olive oil and spread it around the pan. Add your pork chops. Cook your pork chops on high heat for 3 minutes per side. Pour 2/3 of the marinade over them. Sauté for 10 minutes on medium-high heat. Don't let the pan get dry. Add the remaining marinade as needed. You can't go wrong on cooking time. If you need to let it simmer for longer, you can ... just add water so that the sauce doesn't dry out. The end result should be a delicious thick brown sauce coating your chops.

HONEY MUSTARD MARINADE FOR CHICKEN OR SALMON

Steps:

• Mix marinade ingredients together.
• Marinate chicken or salmon for about an hour, and then bake until done.

HONEY MUSTARD MARINADE

Steps:

• Mix all the ingredients together until they form a runny paste.
• Score the chicken or chops and place to soak in the in marinade in tupperware or a covered bowl for at least 30 minutes.
• Place the meat on a baking tray and pour any excess marinade over the top.
• Place in the oven a bake until the meat is cooked to your taste.

HONEY MUSTARD BARBECUE VEGGIE MARINADE

Steps:

• Combine all of the ingredients in a medium sized bowl and blend well.
• Add prepared vegetables to the marinade, cover, and marinate for one hour.
• Remove the vegetables from the marinade, and barbecue on the grill.

HONEY MUSTARD MEAT MARINADE

Steps:

• Combine All wet ingredients together in a large bowl. You will add the meat right to this bowl, so oversize it a little to allow for this. Once thouroughly mixed, add all dry ingredients and mix well. Add Protein of your choice and marinate overnight. I like to make kebobs and grill them, but this will work as a glaze as well. Remove all spices except salts and add ginger for a perfect fish sauce, add apple cider for pork, add a fistful of dried herbs for poultry like turkey or game fowl. The liquids provide a good protein base for a variety of food opputunities.