Producers:

Honey (Hawksview Honey)
Chicken (Denvers Homestead)
Cider Vinegar (The Fruit Wagon
Garlic (Brandner Farms Organics)
Parsley (Sunrise Farms)

Ingredients:

•4 boneless, skinless chicken breasts
• 1/4 cup Hawksview honey (try our smoked honey for smokey flavour)
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, finely chopped (for garnish)

Making Honey Mustard Chicken

Preparing the Marinade
In a medium bowl, combine the following:
• 1/4 cup Hawksview honey
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
Whisk these ingredients together until the mixture is smooth and well-blended.

Marinating the Chicken
• Next, take your chicken breasts and place them in a large resealable bag or a shallow dish.
• Pour the marinade over the chicken. Make sure each piece is well coated.
• Seal the bag tightly or cover the dish with plastic wrap.
• Refrigerate for at least 30 minutes. For a richer taste, let it marinate for up to 4 hours.

Cooking the Chicken
• Preheat your grill or a large skillet over medium-high heat. Once it’s hot, add 2 tablespoons of olive oil to the pan. This helps prevent the chicken from sticking.
• Remove the chicken from the marinade, letting any extra liquid drip off. Discard the leftover marinade to keep things safe.
• Place the chicken on the grill or skillet. Cook for about 6-7 minutes on each side. Look for a golden-brown color and ensure the chicken is fully cooked. The internal temperature should reach 165°F (75°C).

Resting and Serving
Once cooked, transfer the chicken to a cutting board. Let it rest for 5 minutes. This helps keep the chicken juicy. After resting, slice the chicken into strips or serve it whole. Garnish with freshly chopped parsley for a bright touch.

By: Fit Food Haven-modified by Hawksview Honey