September 18, 2013
Dips/Dollops/Drizzles

Honey Mustard Glaze


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Cornish hens finished with Honey Mustard Glaze. Credit: Susan Sampson” />

I first applied this zippy glaze to Cornish hens on the rotisserie, but it will boost the deliciousness factor of any kind of barbecued or roast chicken, or wings. I discovered the recipe in my Napoleon barbecue booklet, then tweaked it. The glaze is perfectly balanced between sweet and sour, buttery and tart. 

2 tbsp (30 mL) unsalted butter
1 clove garlic, pressed or minced
2 tbsp (30 mL) each: honey, cider vinegar
1 tbsp (15 mL) Dijon mustard
Freshly ground pepper to taste

Melt butter in small pan on medium heat. Remove pan from element and stir in garlic for 30 seconds. Stir in honey, vinegar, mustard and pepper. 

When ready to use glaze, return pan to medium heat. Bring mixture to full boil, to thicken slightly, then immediately remove from heat.

  • This makes enough glaze for 1 chicken or 3 to 4 Cornish hens.
  • Brush glaze on meat near the end of the cooking time, as it will otherwise scorch.

Makes about 1/3 cup (75 mL).

Tested in Imperial