EASY GRILLED HONEY-DIJON CHICKEN
Steps:
- In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
- Preheat the grill to medium heat.
- Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.
GRILLED CHICKEN WITH DIJON AND MEYER LEMON
Provided by Anne Burrell
Time 2h35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl. Add 1 to 2 tablespoons of olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.
- Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin). Brush off any crud on the grill with a wire grill brush and run an oiled towel over the grill to pick up any bits of loosened crud. Season the chicken lightly with salt and arrange gently on the grill, skin side down, and cook for 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good).
- Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin side down for a total of 10 to 12 minutes, then turn it over and cook it for another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken on the second side. The chicken is done when an instant-read thermometer registers 165 degrees F.
- When the chicken is nearly done, place the lemon halves on the grill cut side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!)
- Remove the chicken from the heat and serve with the grilled lemon for extra lemony goodness.
EASY GRILLED DIJON CHICKEN
A perfect easy summer recipe. In a few minutes you have a moist flavorful dish on the table. It works equally well on an outdoor or indoor grill.
Provided by justcallmetoni
Categories Chicken Breast
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the mayonnaise, mustard and tarragon in a shallow bowl.
- Dip the chicken (both sides) in the sauce.
- Grill the chicken 5-6 minutes, until done.
- Enjoy.
GRILLED CHICKEN DIJON
My husband made this for me when we first started dating. My kids love it. It is fast, easy, but very tasty. I chop leftover chicken on a bed of salad greens for a tasty, low-fat lunch.
Provided by Divinemom5
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a resealable plastic bag, or flat container with lid, mix dressing and mustard.
- Add chicken breast and marinate in refrigerator at least 2 hours, turning often.
- Grill over hot grill 10 minutes on each side or until chicken is no longer pink.
- Can also be baked in 350 degree oven until chicken is done.
DIJON CHICKEN THIGHS
The star of this chicken thigh recipe might just possibly be the luxurious cream sauce.
Provided by thedailygourmet
Categories Baked Chicken Thighs
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
- Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
- Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
- Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
- Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add thyme to the reserved sauce, and spoon over chicken thighs to serve.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 11.3 g, Cholesterol 113.9 mg, Fat 26.7 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 12.3 g, Sodium 466 mg, Sugar 1.8 g
GRILLED SPATCHCOCK CHICKEN WITH DIJON AND ROSEMARY
For succulent chicken in a snap, spread your wings. This method, known as spatchcocking, butterflies the bird by removing the backbone (an easy job for kitchen shears). Spatchcocking ensures the chicken will grill evenly, absorbs subtle smokiness, and achieves a crispy, golden-brown sear. Slather on our Dijon-rosemary marinade before it hits the flames, and let the flavors soar.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Place chicken on a large cutting board, breast-side down. Using kitchen shears, cut along each side of backbone and remove (reserve for stock, see cook's note). Flip over; press firmly with your palm in center of breasts to flatten.
- Whisk together mustard, mayonnaise, rosemary, and lemon juice. Season chicken generously all over with salt and pepper; slather both sides with mustard mixture. Cover loosely and let stand while you prepare the grill, or refrigerate in a resealable bag up to 1 day (return to room temperature 1 hour before grilling).
- Heat grill to 350°F for direct and indirect cooking. Oil grates over indirect zone, then place chicken, skin-side up, on it, with legs facing direct zone (this helps keep the breast from overcooking before the legs are done).
- Cover and cook, maintaining a temperature of about 350°, until skin begins to brown and a thermometer inserted in thickest part of breast reads 150°, 45 to 50 minutes.
- Oil grates over direct-heat zone. Using tongs, carefully flip chicken skin-side down over direct heat. Cook, moving occasionally to avoid flare-ups, until skin is charred in places and chicken is cooked through (thermometer should read 160°), 5 to 10 minutes more. Transfer to a tray; tent with foil. Let stand at least 15 minutes before carving.
BARBECUED CHICKEN DIJON
Barbecued chicken reaches a new level with the addition of rosemary and flavored mustard.
Yield serves 4, 3 ounces chicken per serving
Number Of Ingredients 5
Steps:
- Preheat the grill on medium high.
- Spray one side of the chicken with the olive oil spray. Sprinkle with half the rosemary. Turn over. Repeat.
- Grill the chicken for 8 to 10 minutes, or until no longer pink in the center, turning once halfway through.
- Meanwhile, in a small bowl, stir together the barbecue sauce and mustard.
- When the chicken is done, brush one side with the barbecue sauce mixture. Grill with that side down for 30 seconds. Brush the top side with the barbecue sauce mixture. Turn over. Grill for 30 seconds.
- (Per Serving)
- Calories: 150
- Total Fat: 3.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 63mg
- Sodium: 104mg
- Carbohydrates: 7g
- Fiber: 0g
- Sugars: 5g
- Protein: 23g
- Dietary Exchanges
- 1/2 Carbohydrate
- 3 Very Lean Meat
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- Add the chicken breast into the bowl and toss to combine and evenly coat the chicken with the marinade. Refrigerate and let marinate for 2 hours or up to 24 hours.
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- Pound thicker portions of chicken with with a meat mallet to help even the thickness. Brush top side of chicken pieces with plenty of the mustard sauce.
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