FEEDS: 2-3

WHAT YOU’LL NEED:

• 3 T. canola oil
• 3 T. honey
• 1 T. Dijon mustard
• ¼ t. salt
• 1 t. curry powder
• 6 boneless, skinless chicken thigh

LET'S COOK

Combine the oil, honey, mustard, salt and curry in a bowl. Add the chicken and coat on all sides well. Cover and refrigerate for at least 2 hours, turning occasionally to evenly distribute the sauce. Bear in mind that overnight is best.

When it’s time to cook, preheat your broiler pan for at least 6-8 minutes. Place the chicken on the hot pan, smooth side down. Smear with any remaining sauce left in the bowl and broil for about 7 minutes. Turn the chicken over and broil another 6 minutes. Serve with some rice and fresh steamed vegetables.

MORE IDEAS:

I like chicken thighs because they’re juicy and flavorful. This recipe is fine for breasts, too. You might try grilling this chicken dish for summer fun.