Grilled Maple Mustard Chicken Recipes

GRILLED MAPLE MUSTARD CHICKEN

Steps:

• In a bowl combine the pure maple syrup, dijon mustard, soy sauce, and fresh rosemary, Whisk until evenly combined.
• Place the chicken in a gallon size plastic bag. Add 4 Tbsps of the maple mustard sauce, kosher salt and pepper to taste, and crushed red pepper flakes if using. Massage the bag until evenly mixed. Marinate at least 1 hour.
• Grill the chicken over medium to medium high heat for 5-8 minutes per side. Brush with more of the maple mustard sauce during the last few minutes of grilling.
• Serve with the remaining maple mustard sauce for dipping.

GRILLED MAPLE MUSTARD CHICKEN

Steps:

• In the bowl of the marinating container measure out both mustards, maple syrup, and vinegar.
• Finely chop rosemary* and add to the marinade. Stir to combine.
• Trim any excess fat from the chicken then sprinkle with salt and pepper.
• Place chicken in the marinade and stir to ensure chicken is coated well.
• Refrigerate marinating chicken up to 24 hours, but no less than 30 minutes.
• Heat gas grill to about 350 degrees with medium-high heat.
• Remove chicken from the marinade, wiping excess marinade against the edge of the bowl, and grill over direct heat for 3 - 4 minutes per side.
• Check the internal temperature to ensure it has reached 165 degrees. Remove from grill and let rest 3 - 5 minutes prior to serving.

MAPLE-MUSTARD GRILLED CHICKEN

Steps:

• Combine mustard, maple syrup, and vinegar in a small bowl, stirring well; set aside.
• Coat chicken lightly with cooking spray; sprinkle with pepper and salt.
• Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees).
• Place chicken on rack; grill, uncovered, 15 minutes, basting often with mustard mixture.
• Turn chicken, and grill 15 additional minutes or until meat thermometer inserted into thickest part of chicken registers 180 degrees, basting often with mustard mixture.

MAPLE-MUSTARD GLAZED CHICKEN

Steps:

• Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
• Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
• Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.