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Tangy honey and mustard chicken

Not sure what to have for dinner?

Try this delicious recipe out for a delicious and easy mid-week meal, or keep it on file for your next BBQ.

Serves - 4 Prep Time - 15 mins Cook Time - 25 mins Difficulty - EASY


  • 1 tablespoon Dijon mustard

  • 2 teaspoons of your favourite honey variety

  • 2 tablespoons tomato paste

  • 1 tablespoon Worcestershire sauce

  • 8 x 100g chicken thigh fillets

  • 200g green beans, halved

  • 2 baby cos lettuce, leaves separated

  • 250g punnet grape tomatoes, halved

  • 4 spring onions, trimmed, thinly sliced

  • 1 small avocado, chopped

  • Lemon wedges, to serve

​TIP -

For a savoury marinade like this, we recommend using a strong flavoured honey like Marri (Red Gum), Paperbark or

Red Bell (One Sided Bottlebrush).


1. Combine the mustard, honey, tomato paste, Worcestershire sauce and some salt and pepper in a bowl. Add the chicken and turn to coat in the mixture. Allow to marinate for 5 minutes.

2.Meanwhile, blanch the beans in boiling water for 2-3 minutes until tender. Drain, refresh under cold water, then place in a bowl with the remaining ingredients. 3. Heat a lightly oiled chargrill pan over high heat. Cook chicken, in 2 batches, for 4-5 minutes each side until cooked through. Serve with the salad and lemon.

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