Honey Mustard Marinade is the perfect way to infuse wonderful flavor into chicken, poultry, seafood and vegetables! The combination of honey and mustard bring this marinade to life. It’s sweet, tangy and classically delicious. Use this marinade for grilling, roasting, sautéing and more!

Ingredients Needed

All you need is a few simple ingredients to bring this Honey Mustard Marinade to life:

• Light Olive Oil or Avocado Oil – it’s important to use a light oil for this marinade as it has more delicate flavor profiles. Even using regular extra virgin olive oil can be too overpowering. 
• Dijon mustard – this gives the classic, creamy mustard taste and flavor! 
• Honey – can’t have a honey mustard marinade without honey!
• Garlic or Shallot – either or can be used for this recipe. Whichever choice, make sure to mince it so that there aren’t large chunks of sharp garlic or shallot. 
• Lemon juice – freshly squeezed is best!
• Salt & pepper – an easy way to add loads of flavor.

How to Use Honey Mustard Marinade

After you have the marinade whipped up, there are endless ways that you can use it! From different meats, veggies, to different cooking applications. Let’s break down all the ways you can use this Honey Mustard Marinade:

Meats:

• Chicken: breasts, tenders, thighs, legs or a whole chicken! Marinate the chicken, or sauté it in the sauce! The marinated chicken is also perfect on the grill or roasted in the oven.
• Steak: skirt steak or flank steak love marinades! Grill or pan-sear it afterwards.
• Pork: pork chops, pork tenderloin or thinly sliced pork marinated and then sautéd or grilled.
• Seafood: shrimp, cod, salmon or halibut. Instead of marinating the seafood, sauté or glaze the seafood with the marinade while cooking!

Vegetables:

• Roasted or grilled vegetables: zucchini, broccoli, green beans, potatoes, carrots, onions and more!
• Portabella mushrooms: glaze with the marinade before grilling.

Cooking Methods:

• Sauté – add the marinated meat into a large skillet and sauté, or don’t marinate the meat and use the marinade as a sauce that you pour into the skillet instead.
• Grill – add the marinated meat or vegetables straight onto the grill, discarding the leftover marinade.
• Roast – add the marinated meat into a baking dish and roast, or don’t marinate the meat and use the marinade as a sauce that you pour over the meats/vegetables in the dish and roast instead.
• Slow Cooker – pour the marinade over the meat in the slow cooker and cook low and slow.
• Smoke – add the marinated meat straight from the marinade on to the smoker, discarding the leftover marinade.

Marinade FAQ’s

How long should I marinate chicken or steak?

 A general rule of thumb, don’t go over 24 hours. Anywhere from 1 hour to 8 hours is prime marinating time! Another thing to keep in mind is the toughness of the meat you are marinating. Chicken will marinate faster than a flank steak since it is not as dense and tough as a flank steak.

What do I do with the leftover marinade from the meat? 

Unfortunately, it will need to be discarded. Since it has been infusing with the meat and vice versa, you don’t want to risk any cross-contamination issues.

How do I sauté with a marinade and use it as a sauce? 

If you are wanting to use the marinade more as a sauce, then skip the whole marinating process. Here’s an example of how you can do this: cut boneless, skinless chicken breasts or tenders into 1-inch pieces, sauté the chicken until golden brown and then add in  about half of the marinade to create a saucy, honey mustard chicken recipe. This application can be applied to shrimp, or thinly sliced pork as well.

How long does the marinade last in the refrigerator?

Un-used marinade will keep in the refrigerator for 5 days in an air-tight container. The olive oil may harden and thats ok. Lightly shake it and bring it to room temperature to help this if necessary.

Looking for other Marinade Recipes? Check these out!

Fajita Marinade

Italian Marinade

Lemon Herb Marinade

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