Creole Honey Mustard Chicken

If you have been following my blog, you probably have already realized I love big, bold flavors.  I love to both cook and eat foods that let you know they are there.  Although there is a time and place for subtlety and milder flavors, for me, it is more the exception rather than the rule.  Given the choice, I am almost always going to go for the gusto.  I guess my taste in foods reflects my general personality as well.  I don’t hold back.  I just go for it.  This recipe captures this joie de vivre and has a bit of of a zing that will bring your taste buds to life.  It is a blend of classic honey mustard chicken with a new, updated twist that really makes the chicken pop.  And, it is super simple.  All you need to do is make your blend, that only contains four simple ingredients, and marinate the chicken.  I marinated it for about 4 hours.


Creole Honey Mustard Sauce

Georgia Boys’ Creole mustard (any spicy mustard blend will work just fine)

Dijon mustard


fresh cilantro, chopped fine

Mix all the ingredients together and blend well.  I used about 3 heaping TBSP of the Creole mustard, about 1 heaping TBSP of the Dijon mustard and about 2 heaping TBSP of honey, with about 1/4-1/3 cup of chopped cilantro.

I heated up the left over marinade (that had NOT been used on the chicken) and served it on top of the chicken once it was grilled and cooked.



Creole Honey Mustard Chicken served over a bed of rice and lentils and topped with green beans and the left over Creole honey mustard sauce and toasted almonds.  I finished it off with a medium oaked chardonnay that had hints of apricots and lemon.  Bon Appetit!


*** Georgia Boys is a little family owned BBQ place here in the North Denver Metro area.  I don’t go there nearly as often as I would like, but if you are out in the North Denver area, it is definitely worth a visit.  Their burnt brisket tips are to die for.  They make all their own sauces, which are all really tasty, but their Creole mustard sauce is one of my favorites.




Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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