Total Time
17mins
Prep 5 mins
Cook 12 mins

This is quick and easy to make on a hot weeknight. Just fire up the BBQ, baste the chicken with the marinade and VOILA! You can also double the sauce and bake the chicken in the oven.

Ingredients Nutrition

Directions

  1. Fire up BBQ to medium heat.
  2. In a large bowl, stir oil with mustard, honey, curry, salt, garlic powder, pepper and cinnamon or allspice.
  3. Baste chicken with a basting brush or add chicken turning evenly to coat.
  4. Place chicken on grill.
  5. BBQ turning and brushing often with remaining marinade.
  6. Baste only for the first 5 minutes, allowing all baste to cook.
  7. Remember, the marinade has been in contact with raw chicken, so it must be fully cooked.
  8. Grill 5 more minutes to ensure doneness.
  9. Sprinkle with coriander.
  10. Great with Fast Tropical Mango Salsa.
  11. As an alternative, you can double the sauce, place in foil covered baking dish and bake the chicken breasts in the oven at 375 for about 20 minutes. Goes great with Pad Thai!
Most Helpful

Yummy good- the whole family ate it. I froze chicken breasts in the marinade (my version of OAMC when chicken is on sale), thawed, and was going to grill- but we were out of gas. I ended up cooking on top of the stove in a frying pan- no need to add oil because it is already in the marinade. The excess marinade was a good sauce, for those that chose to use it.

didyb March 01, 2011

This was great! I used extra virgin olive oil, spicy brown mustard & only 1/8 tsp garlic salt (in place of the salt-and cut the sauce in half for one chicken breast). I only threw in a shake of black pepper as well & didn't have any coriander. The cinn flavor was wonderful! I baked it in the oven & it was very flavorful & moist. A wonderful recipe-loved that I could bake it since it's too cold to grill & frankly, baking is easier to me!

LUVMY2BOYS February 27, 2007

Cathy: Thanks for a great recipe! The chicken I prepared this evening was "just right." The curry flavor was evident, but not overpowering. I followed your recipe except that I marinated the chicken for an hour and I grilled it indoors on my Scanpan ridged grill...a wonderful addition to any kitchen! Tonight I used cinnamon...next time I'll try allspice. A winning recipe. Thank you!

GREG IN SAN DIEGO February 03, 2007