Honey Master

My friend JC once posted on her FaceBook about how the girl standing in line in front of her at Subway wanted "Honey Master" with her sub. And that's how I will always regard Honey Mustard Chicken (recipe below).

Takoyaki brought some honey mustard chicken to school for recess. The boneless, skin-on chicken legs were cooked in bulk for dinner last night. She's also got cute little sandwiches (cut by another new toy of mine) filled with either cream cheese or jam. And grapes.

Mr Roast Meat is bringing the same chicken over mixed multigrain rice, with stirfried leek and dried shrimps, cherry tomatoes and grapes on the side.

That's my new Magewappa box! I gave him strict instructions NOT to go and play at the basketball court after eating today, but to stay with his bento at the table, since he's coughing anyway. I warned him I would kill him if he cracked or lost my box.

Recipe for Honey Mustard Chicken

2kg boneless skin-on chicken legs

1/2 cup honey

3 tbsp Dijon mustard

1 tsp garlic powder OR 2 cloves minced garlic

1/2 tsp paprika

1/2 tsp dried parsley

salt and pepper to taste

Combine all ingredients in a large bowl or pot, using your hands to rub the mixture all over the chicken. Cover and refrigerate overnight.

Lightly oil a grill pan or frying pan and set it on medium heat. Grill/fry each leg on each side for about 5min, till both sides are a lovely brown. Set aside to rest for at least 10 min before serving.

Alternatively, line a big roasting pan with foil for easy cleanup and bake these yummies at 180C for about 30-35min.