Grilled Maple Mustard Chicken Recipes

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.

GRILLED MAPLE MUSTARD CHICKEN

Steps:

• See notes about marinating time.
• In a medium bowl, whisk together the spicy brown mustard, dijon mustard, maple syrup, garlic, rosemary, vinegar, salt, and pepper until well combined.
• Trim the chicken of any fat and place in a glass baking dish or zip lock bag. Pour 3/4 of the marinade over the chicken and turn the chicken until coated on all sides. Cover and refrigerate the chicken at least 2 hours or overnight. Refrigerate the remaining 1/4 of the marinade in a separate bowl.
• When the chicken is done marinating, preheat grill to 500 degrees. Place the chicken on the grill and grill 5-8 minutes per side or until the thickest parts of each chicken breast reaches 160 degrees.
• When the chicken is done, let it rest on a plate for 5 minutes before serving.

GRILLED MAPLE CHICKEN WITH SMOKEY GREENS

Steps:

• Preheat a grill or oven to 450 degrees F. If using a grill, set up hot and cool zones by turning one side of a gas grill to the high setting or by banking very hot coals on one side of a charcoal grill.
• Whisk together the maple syrup, mustard and soy sauce in a medium bowl. Toss the chicken in the marinade and season with salt and pepper. Place the chicken on the hot side of the grill bone-side down and grill 3 to 5 minutes. Move the chicken to the cool side of the grill, close the lid and cook until the thickest part of a thigh registers 160 degrees F, 30 to 40 minutes. If using the oven, place the chicken bone-side down on a sheet tray and roast until the thickest part of a thigh registers 160 degrees F, 30 to 40 minutes.
• Meanwhile, add the bacon to a large saucepan over medium heat and cook, stirring occasionally, until crispy, 5 to 6 minutes. Add the greens, chile flakes if using, a pinch of salt and 1/4 cup water and cover with the lid. Cook until the greens are tender, about 5 minutes. Splash with some vinegar and serve with the chicken on top.

MAPLE SAGE GRILLED CHICKEN

Steps:

• In a large bowl, whisk 4 tablespoons apple juice, brown sugar, olive oil, vinegar, 2 tablespoons maple syrup, mustard, sage, garlic and salt until blended. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in dish. Place chicken on oiled grill rack. Grill, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side., Meanwhile, in a small saucepan, combine reserved marinade, remaining 1/2 cup apple juice and remaining 2 tablespoons maple syrup. Bring to a boil; cook until liquid is reduced by half, 5-7 minutes. Serve with chicken.

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.