|Honey Brushed Chicken|
1/3 cup Country Dijon Mustard
1/3 cup honey
2 tbs. orange marmalade
1 tbs. dried dill (or 2 tbs. fresh dill)
1 tsp. fresh grated orange peel
2 1/2 pound chicken quartered (or 4 boneless-skinless chicken breasts)
If using bone-in chicken preheat oven to 400°. If using boneless-skinless breasts light broiler.
Combine mustard, marmalade and honey in small bowl and whisk together. Stir in dill and orange peel.
Line a baking sheet with aluminum foil. Place chicken skin side down on pan. Brush sauce on top of chicken being sure to coat well.
Turn chicken over and gently pull back skin and brush meat with sauce. Pull skin back over sauce. Note: if using boneless-skinless breasts, simply brush with sauce on both sides.
Brush skin with remaining sauce. Bake until juices run clear and interior temperature of meat is 160° on an instant read thermometer - about 30 minutes. If broiling boneless breasts the cook time should be about 15 minutes - be sure to turn chicken breasts over half way through cooking to insure even browning.