DALE'S GRILLED CHICKEN WITH MUSTARD BBQ SAUCE
Dale's Grilled Chicken with Mustard BBQ Sauce
Provided by Kim Maye
Categories Family Style
Number Of Ingredients 12
Steps:
- Directions for Dale's Mustard BBQ Sauce:
- In a small saucepan, whisk together the mustard, vinegar, sugar, ketchup, butter, Dale's, pepper, garlic powder, onion powder and hot sauce.
- Place pan over medium heat and bring to a simmer, stirring occasionally.
- Reduce heat to medium-low and simmer 10 minutes, until slightly thickened.
- Let cool to room temperature.
- Transfer to a jar and store in the refrigerator for up to 1 month.
- Note: This sauce tastes delicious drizzled over pulled pork or ham sandwiches!
- Directions for Grilled Chicken:
- Place chicken in a zip top plastic bag.
- Add Dale's Seasoning and marinate for 30 minutes in the refrigerator.
- Remove chicken and pat dry with paper towels.
- Meanwhile, preheat a gas grill on high heat for 5 minutes.
- Turn off 1/2 the burners and lightly oil the grates on the side without heat.
- Place the chicken skin side down on oiled side (not over flames).
- Cover and let cook for 20 minutes.
- Flip to other side; cover and let cook an additional 20 minutes.
- Brush with sauce, cover and cook 10 minutes.
- Flip to other side, cover and cook with sauce an additional 10 minutes.
- Continue to brush with sauce and flip, every 10 minutes, until internal temperature of the chicken reaches 160 degrees.
- Discard the remaining sauce used to brush the chicken.
- Serve alongside any remaining fresh sauce.
- NOTE: For a charcoal grill, heat coals and place them underneath half of the grill grates. Lightly oil the grates on the side not over the coals. Proceed with the recipe above, maintaining a grill temperature of around 325-350 degrees.
Nutrition Facts :
HONEY MUSTARD GRILLED CHICKEN
'If ye have faith as a grain of mustard seed', ye shall make and enjoy this simple, tangy, delicious grilled chicken dish!
Provided by Connie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the grill for medium heat.
- In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
- Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Nutrition Facts : Calories 265.9 calories, Carbohydrate 22 g, Cholesterol 69.8 mg, Fat 8.3 g, Fiber 0.1 g, Protein 24.7 g, SaturatedFat 1.6 g, Sodium 617.6 mg, Sugar 17.5 g
CAROLINA-STYLE BARBECUE CHICKEN
The hallmark of Carolina BBQ is a tangy sauce with a vinegar base and just a little spice, but no tomato product. While Carolina BBQ usually features pork, this recipe shows that the flavors work just as well on chicken. A little melted butter in the sauce helps balance the sharpness of the vinegar and mustard, and adds just enough thickness to cling to the meat.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
- Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
- Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
- Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.
Nutrition Facts : Calories 425, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 127 milligrams, Sodium 866 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Protein 31 grams
GRILLED CHICKEN WITH MUSTARD BARBECUE SAUCE AND TOMATO SALAD
For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a bright counterpart to the chicken's smoky char.
Provided by Kat Boytsova
Categories Grill Vinegar Honey Grill/Barbecue Paprika Mustard Chicken Onion Green Bean Tomato Summer Labor Day Fall Backyard BBQ Entertaining Wheat/Gluten-Free Dairy Free Dinner
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat). Clean and lightly oil grate.
- Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.
- Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt. Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15-20 minutes. The smaller pieces will go more quickly ,and you can transfer them to a rimmed baking sheet until all pieces are ready.
- Uncover grill and return any pieces from baking sheet back to grill. Using a brush, generously baste chicken with reserved sauce. Continue to grill, turning every 1-2 minutes and basting the other side, until the internal temperature of thickest part of breast registers 155°F and sauce is shiny and lacquered, about 6 minutes. Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly). Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.
- While chicken rests, gently toss onions, 2 Tbsp. oil, and 1 tsp. salt in a medium bowl, being careful not to break up onion rounds into rings. Grill over medium-low heat, turning once, until charred on both sides and tender, 10-15 minutes.
- Whisk 2 Tbsp. bean pickling liquid and remaining 2 Tbsp. mustard in a large bowl. Drain beans and add to bowl. Add tomatoes and grilled onions. Toss to combine; season with salt.
- Arrange chicken on a large platter and serve with salad alongside.
- Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
GRILLED CHICKEN WITH THREE-MUSTARD SAUCE
We love this mustard sauce on grilled chicken. The sauce can be made ahead so that dinner goes on the table quickly. From Chef Joseph Nartowicz at the Boston Park Plaza Hotel.
Provided by lazyme
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine both stocks and vermouth in heavy medium saucepan.
- Boil over high heat until reduced to 3/4 cup, about 25 minutes.
- Add all mustards and whisk to blend.
- Simmer until slightly thickened, about 3 minutes.
- Season sauce to taste with pepper.
- (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving).
- Prepare barbecue (medium-high heat) or preheat a broiler.
- Rub chicken breasts with garlic.
- Season with salt and pepper.
- Grill chicken until cooked through, about 4 minutes per side.
- Transfer chicken to plates. Spoon sauce over and serve.
Nutrition Facts : Calories 161.7, Fat 3.8, SaturatedFat 0.8, Cholesterol 75.5, Sodium 474.3, Carbohydrate 1.5, Fiber 0.2, Sugar 0.4, Protein 27.3
GRILLED CHICKEN WITH MUSTARD SAUCE
These tasty chicken breasts, brushed with basil butter during grilling, and then served with a tangy mustard sauce is a nice change from the ordinary. A green vegetable, tomato wedges, and a garnish of fresh basil compliments the dish.
Provided by byZula
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make Basil Butter: In small saucepan, melt the butter or margarine over low heat. Stir in 1 teaspoon garlic powder, the basil, and the 3/4 teaspoon onion powder. Set aside.
- To make the Mustard Sauce: Stir together all ingredients in a small bowl. Refrigerate sauce until you are ready to serve.
- To prepare the chicken: Trim any fat, rinse and pat dry. Place each breast between two pieces of plastic wrap. Working from the center to the outer edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap.
- Grill the chicken for 10 to 12 minutes or until the chicken is tender and no longer pink. Halfway through the grilling, turn the chicken over and generously brush each with the Basil Butter Sauce. Serve the chicken with the mustard sauce.
- I have always served the Mustard Sauce cold, however, it can be served warm. After mixing, place it in a small sauce pan and cook and stir until heated through. Keep warm until serving.
- I uaually double the sauce recipe to have extra on hand. It is excellent on ham and roast beef as well.
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