My Honey Mustard Kombucha Marinade

Honey Mustard Chicken

Bonni throws a little of this and a little of that (and Kombucha of course) into a delicious marinade.

From the Editor: Please welcome Bonni, CFH Customer Support Manager and Cultured Kitchen Keeper.

One of my favorite flavor combinations is honey mustard. The sweet, the spice…it’s perfection. Almost! The only thing missing is a little tang. I’ve mentioned before that I have a terrible habit of neglecting my kombucha. This often leaves me with a very tangy, well okay, mouth-puckering-vinegary flavor. Why not add some of this over cultured kombucha to the mix?! Add a little salt & pepper and some fresh or dried herbs if you are so inclined. The flavor is divine!

Kombucha Honey Mustard

Now you’ve got a delicious dressing or marinade.

I had some chicken thighs thawed for dinner and decided to marinate them in this concoction. I didn’t measure, I never do, just added a bit of each of the main ingredients, then a bit of this and that until I liked the flavor.  I love easy recipes that don’t take a lot of time but pack a flavorful punch. It doesn’t get much easier than this. I poured the marinade over the chicken and popped it into the fridge for a couple of hours.

My favorite grill master (a.k.a. my husband) used some of the extra marinade for basting while grilling. The flavor was amazing! I am definitely doing this again. Super simple. Super delicious.

Honey Mustard Chicken Kombucha Marinade

Have you ever created an amazing flavor with over cultured kombucha?



Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

More Posts


  1. Diane Polane says

    I think I have invented two new Martinis. I was at my daughter’s house and thought I would like a “dirty martini” That is gin and olive juice…..She had no olives, but I decided kombucha should work for the light vinegar taste. It was really good. This week I fermented some mashed sweetened strawberries, for five days in Kombucha, strained them and made my martini with the juice. It was terrific!

Leave a Reply

Your email address will not be published. Required fields are marked *