Baked Garlic Chicken with Grapes

    45 min

    In this recipe, chicken pieces are baked to perfection, with grapes and sesame seeds. Serve with mustard sauce, rice, potatoes or pasta.

    116 people made this

    Serves: 6 

    • 3 tablespoons Dijon mustard
    • 3 tablespoons soy sauce
    • 2 tablespoons honey
    • 2 tablespoons white wine vinegar
    • 2 cloves garlic, finely chopped
    • 2 tablespoons vegetable oil
    • 1.35kg skinless, boneless chicken breast fillets or thighs
    • 1 tablespoon sesame seeds
    • 325g seedless green grapes

    Prep:5min  ›  Cook:40min  ›  Ready in:45min 

    1. Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
    2. In a 23x33cm dish, combine garlic and oil. Place chicken in dish skin side down.
    3. If using thighs, bake covered at 200 C / Gas 6 for 25 minutes. If using breasts, bake covered at 200 C / Gas 6 for 10 minutes. Uncover and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in centre, about 15 to 20 minutes. Sprinkle grapes over chicken and bake 5 minutes longer. Remove from oven and arrange chicken and grapes on serving plate. Pass sauce when serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (86)


    Quite nice, but there are a lot of conflicting flavours going on.  -  15 Jul 2010


    We really liked the flavor of this dish. After mixing up the sauce, I couldn't understand why this shouldn't be cooked with the chicken and that is what I did. Just poured on top and then added the sliced grapes before the end of cooking. I am kind of surprised that no on has suggested using a combination of green and red grapes to make the dish more visually pleasing. I did this with good results. Served with brown rice.  -  23 Mar 2004  (Review from Allrecipes US | Canada)


    I will admit I was *very* skeptical about the Dijon mustard sauce, as I am not generally a fan of mustard. But this was a most excellent recipe!!! I quartered the grapes (thought the whole grapes wouldn't integrate well at eating time, and I'm glad I did it this way), but other than that, strictly followed the recipe. I don't really understand the comments by those that were disappointed with this recipe, but I guess to each his or her own. I made if for a friend that is on a fat-restricted diet due to MS, and it was a bit hit. Thanks for a great recipe! I have added it to my "repertoire" and will be making this again.  -  19 Mar 2002  (Review from Allrecipes US | Canada)