Best 6 Mango Mustard Glazed Chicken Recipes

MANGO-MUSTARD GLAZED CHICKEN

Steps:

• Directions: Rub each chicken breast with the dried basil and thyme, then season with salt and pepper. In a large saute pan, heat the olive oil over medium heat. saute the chicken until golden brown on both sides. In a mixing bowl, whisk together the mango, pineapple juice, peach preserves, white wine, mustard, soy sauce, and corn starch. Add the mango mixture to the cooked chicken and bring to a boil. Reduce to a simmer and let cook for approximately 10 minutes until chicken is cooked through and the sauce thickens. Serve with rice.

LEMON-GINGER CHICKEN W/ MANGO/ MUSTARD SEED GLAZE

Steps:

• 1. For marinade, combine ginger, garlic, chili powder and lemon juice. With sharp kitchen scissors, snip through skin to make deep cuts (all the way to the bone) on both sides of the drumstick. Add drumsticks and toss to coat evenly. Cover and refrigerate for 30 minutes and up to 4 hours.
• 2. For glaze, combine chutney and mustard seeds.
• 3. Grill over medium hot coals, turning every 3 minutes and brushing with glaze, until the chicken is opaque with no trace of pink at the bone - approximately 15 minutes.

MANGO GLAZE FOR FISH, CHICKEN, OR PORK

Steps:

• Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.

MANGO GLAZED HAM

Steps:

• Cook and stir onion in oil in medium saucepan 2 to 3 min. or until tender. Stir in brown sugar; cook 1 min., stirring occasionally. Add mango and mustard; stir until well blended. Cook until heated through, stirring occasionally. Remove from heat; cool slightly. Stir in cilantro.
• Score ham by making shallow cuts across the surface; insert cloves into corners of scores. Place ham in roasting pan. Add 3 Tbsp. water to pan. Bake as directed on ham package, brushing with 1/2 cup of the glaze during last 20 min. of the baking time.
• Cook remaining glaze in saucepan over medium heat, thinning glaze to desired sauce consistency with water. Serve as a sauce with the sliced ham.

HOT MUSTARD AND HONEY GLAZED CHICKEN

Steps:

• Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
• On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
• Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
• Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
• Spoon over pan juices, garnish with scallions and serve with lemon wedges.

HONEY MUSTARD GLAZED CHICKEN

Steps:

• In a skillet heat olive oil over medium-high heat and add onion.
• Saute until translucent.
• Sprinkle chicken with paprika and salt and pepper to tast and add to skillet.
• Cook chicken until nicely browned on both sides, about 5 minutes per side.
• Set aside and keep warm.
• Meanwhile, in a small bowl mix together lemon juice, mustard, honey, and curry.
• Add to skillet mixing well while scraping off brown bits off bottom of pan.
• Return chicken to skillet and simmer a minute in the sauce.
• Serve, spooning sauce over top of chicken.