Black Pepper and Honey Chicken


  • 2 tablespoons coarse-ground
  • Dijon mustard
  • 2 tablespoons honey
  • Juice of 2 limes or lemons
  • 1 tablespoon kosher salt
  • A good amount of fresh coarsely ground black pepper
  • One 3- to 4-pound chicken, split in half

Combine the mustard, honey, citrus juice, and salt in a large glass baking dish. Add a generous grinding of black pepper. Place the chicken halves in the dish and turn to coat well with the mixture. Cover and refrigerate for at least 12 hours and up to 2 days. Let the chicken come to room temper...

View full recipe at SpringPad


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