Tuesday, March 15, 2016

Sweet and Tangy Mustard Chicken

Lately I've been having fun with marinades in the kitchen.

One of the things I've learned about living with boys is that they LOVE to buy condiments. What is that about? There are always about 4 things of barbecue sauce in my fridge,and usually more than one ketchup and mustard bottle.

The upside of this weird habit, is that I can mix and match flavours to create delicious sensations for my taste buds. If you're looking to shake up a standard chicken or fish dinner, my Sweet and Tangy Mustard marinade might be the answer you're looking for!

A mix of healthy Greek yogurt, some tangy Dijon, maple syrup and a paprika kicker, this marinade is easy to make and exploding with flavour! 

Sweet and Tangy Mustard Chicken (serves 4) 


  • 4 chicken breasts (I use bone in)
  • 1/2 cup Greek yogurt
  • 2 tbsp Dijon mustard
  • 1 tsp paprika
  • 1/2 tsp ginger
  • 1 1/2 tbsp maple syrup (or honey)
  • salt and pepper to taste


1) Mix yogurt, mustard, spices and syrup together to make your marinade. 

If you go to taste the marinade to adjust your seasonings, you'll find that the mustard taste is prominent, and the syrup taste is subtle. As you bake, the two flavours will balance out into more equal amounts of tangy and sweet, so be careful about trying to balance them out ahead of time.

2) In a clear baking dish , pour marinade over your chicken pieces, coating both sides liberally. Bake your chicken at 375F until chicken is cooked through and juice run clear (about 30 minutes). Serve warm! 

I served this meal with some roasted sweet potatoes and wild rice. The meal just warmed me up right down to my toes and was a big hit with the mister! Plus it made for delicious leftovers.