Take-out Tuesday, Honey Mustard Coconut Chicken

 

This recipe really is easier and better than take out

Chicken tenders baked in a luscious honey mustard sauce and

sprinkled with shredded coconut

 

 

 

 

 

A hit with children and adults!

 

 

 

 

You can have this prepped and ready for baking in literally 5 minutes

 

 

 

 

The sauce is simple pure maple syrup,

a quality dijon mustard or gourmet mustard, like Honeycup Mustard

and a dash of rice vinegar,

With coconut flakes for finishing

 

 

 

 

Place chicken tenders in a baking dish that holds them closely together

Season with salt and pepper

 

 

 

 

Mix the sauce ingredients together and pour over chicken

 

 

 

 

Sprinkle with coconut

 

 

 

 

At this point the dish can be refrigerated for baking later

 

 

 

 

 

The thick sauce keeps the chicken moist

and the coconut gets toasty and adds a sweet crunch

 

 

 

 

Serve chicken with pan sauce spooned over top

 

 

 

 

Honey Mustard Coconut Chicken

  • Servings: 4
  • Difficulty: very easy
  • Print

1 2/3 lbs chicken tenders

1/2 cup honeycup mustard

1/4 cup maple syrup

1 T rice vinegar

1 cup coconut flakes

Salt and pepper

Choose a baking dish that will hold chicken in an even layer, placed closely together. Spray dish with cooking spray. Place chicken tenders in dish. Season with salt and pepper

Combine mustard, syrup and vinegar and mix well. Pour over chicken in dish. Sprinkle with coconut. Refrigerate for several hours if possible to allow sauce to marinate the chicken.  Or you can bake it as soon as it’s assembled.

Bake dish at 400 degrees for 30-45 minutes, basting with pan sauce after 15 minutes.  Check chicken towards the end of baking time and remove from oven when just done.

Garnish with more coconut when serving if desired, and spoon cooking sauce from dish over chicken.

 

 

for another printable version of this recipe click here

 

🍯 🍗 🐝

 

I will be joining these fabulous parties and blogs:

Meal Plan Monday  Love Your Creativity    What’s for Dinner?

Between Naps on the Porch,  Make it Pretty Monday

Turn About Tuesday  Celebrate Your Story, You’re the Star

All About Home/ Common Ground Follow the Yellow Brick Home

Tasty Tuesday   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters 

Weekend Potluck  Friday Features  Over the Moon

 

Comments
25 Responses to “Take-out Tuesday, Honey Mustard Coconut Chicken”
  1. Happy rainy Tuesday! I love chicken with coconut and this sounds really good. I hope you can stay in today and avoid getting wet. Spring will come and summer will be hot and dry. We will look back and be thankful for the rain 😄

    Like

  2. thefrenchhutch says:

    Jenna, this recipe sounds delicious. And, I love how easy it is. We eat a lot of chicken and I’m always on the hunt for new chicken dishes. The coconut sounds like a great topping for little sweetness. Stay dry today!

    Like

  3. Chicken tenders might be my favorite method of cooking chicken, no matter what I do with them. This looks crisp and tasty!

    Like

  4. Rosie M. says:

    Yum!! Making these tonight! Thanks, Jenna!

    Like

  5. Marsha says:

    Jenna, this coconut mustard chicken strips look so incredibly delicious! I must make them. They would be perfect to serve at a tropical table. I think we both enjoy the warm weather of the tropics. The beach is calling us. Enjoy

    Like

  6. Sounds good Jenna, I think I’d like ’em:@)

    Like

  7. rawsonjl says:

    That sounds delicious! I love how simple it is to make too. Pinned.

    Like

  8. Mary says:

    I bet your grands prefer your chicken tenders over the fast food versions. ♥

    Like

  9. Rebecca says:

    This looks SO good Jenna! I can’t wait to try it 🙂 Congrats! You’re being featured this week at Celebrate Your Story!

    Like

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