Honey Dijon Glaze

Two ingredients. Five minutes. That’s it. Equal parts honey and Dijon mustard stirred together give you a glaze that’s sweet, sharp, and sticky enough to lacquer chicken with a gorgeous golden coat on the grill, in the oven, or under the broiler.

The beauty of this ratio is how balanced it is. The honey caramelizes under heat while the Dijon brings a mustard bite that keeps things from going one-note sweet. Brush it on during the last few minutes of cooking so the sugars have time to glaze but not burn.

Pro Tips

• Brush the glaze on in the final 5 to 10 minutes of cooking. Applied too early, the honey will scorch before the chicken is done.
• For grilling, keep the heat at medium. High flames will char the sugars before the glaze sets.
• This works on pork chops and salmon just as well as chicken.

Variations

• Add a splash of soy sauce for a salty, umami-rich twist.
• Stir in minced garlic or a pinch of cayenne for heat.
• Use whole grain mustard instead of Dijon for more texture and a milder bite.