This recipe comes from the OAMC annals of Recipezaar.com - it has a great flavor and the sauce caramelizes nicely in the oven! You can bake a batch and then freeze it to reheat later but I made just the sauce, let it cool, then put into gallon freezer bags with the raw chicken and froze it that way - it works great with either method!
1/4 cup butter
1/4 cup spicy brown mustard
1/2 cup honey
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon curry powder
1/4 teaspoon onion powder
1/4 teaspoon white pepper
3 lbs chicken (I use boneless chicken breast cut into big pieces, but you can use any chicken parts!)
Preheat oven to 375 degrees
Combine all ingredients except the chicken in a sauce pan. Heat over medium heat until smooth and slightly warmed.
***(if you want to freeze at this stage, let the sauce cool, place chicken in a gallon freezer bag and then pour in the sauce. Seal the bag and freeze up to 2 months. To serve, thaw and then bake in a greased baking dish at 375 degrees for 45 minutes to an hour, turning chicken about halfway through and basting with the sauce)
Roll each piece of chicken in the sauce, and place in a greased 9X13 baking dish. Bake uncovered for 30 minutes.
Spread remaining sauce over chicken and bake an additional half hour or until chicken is done.
***Freeze baked chicken for up to 4 months. To serve, thaw and bake at 375 for half an hour or until heated through.
Chicken - $6.00
Butter - $0.27
Mustard - $0.15
Honey - $0.88
Seasonings - appx $0.25
GRAND TOTAL: $7.55 for 6 servings