GRILLED HERB MUSTARD CHICKEN
Grilled herb mustard chicken is as simple as it gets. A quick mustard based sauce with dried herbs is brushed on the chicken every so often as its grilling. It's packed with flavor and makes a really great burger alternative for grilling. Perfect for your upcoming Labor Day festivities or just any old weeknight meal.
Provided by Melissa Belanger
Categories Mains
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, stir together mustard, spices and water until smooth.
- Coat chicken with a thick layer of the sauce, reserving the rest for later.
- Grill chicken for 10 - 12 minutes over medium heat, turning once.
- During the last few minutes of grilling, brush chicken with a sauce until coated.
Nutrition Facts : Calories 53 calories, Sugar 0.1 g, Sodium 549.9 mg, Fat 0.8 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 0.9 g, Fiber 0.5 g, Protein 6.6 g, Cholesterol 20.7 mg
MUSTARD AND HERB GRILLED CHICKEN
Tangy, juicy chicken marinaded in a blend of fresh herbs and mustard made crispy and golden over a hot grill. The perfect BBQ recipe for your next cookout!
Provided by Hayley
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Whisk together in the marinade ingredients in a bowl. Oil, mustard, orange juice, paprika, oregano, thyme, parsley, salt, and pepper.
- Place chicken either in a bowl or a plastic bag and pour marinade over chicken. Be sure that all of the pieces are evenly coated. Place in the fridge to marinate for 2 hours or up to 24 hours.
- When ready to cook chicken bring it out on the counter and let it continue to sit for about 20 minutes so it won't be as cold. This will help the meat get a better sear on the grill.
- On a hot grill set on medium heat place the chicken directly on the grill after shaking off the excess marinade. Grill until cooked through turn once half way through the cooking time.
- Boneless Skinless Breast: Grill for about 6-7 minutes each side until internal temperature is 165 degrees.
- Chicken Wings: Grill for about 10 minutes on each side until internal temperature is 165 degrees.
- Chicken Quarters: Grill for 10 minutes on each side over medium-high heat. After 20 minutes lower temperature to medium and continue to cook until internal temperature is 170 degrees or the juices run clear from the thigh joint.
- Breast and wings can be served immediately. Allow the quarters to cool for 10 minutes before serving. Serve hot!
Nutrition Facts : Calories 386 kcal, ServingSize 1 serving
MUSTARD-HERB CHICKEN BREASTS
The Dijon mayonnaise makes this grilled chicken moist and flavorful. Even though I learned to cook when I was young, and helped make supper for our family, I didn't really enjoy it until now. My husband appreciates my new interest in finding and trying new recipes!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 2 hours, turning once. , Grill chicken, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 163 calories, Fat 3g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 720mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
GRILLED MUSTARD AND HERB CHICKEN
...from the kitchen of Nigel Slater. Intensely savoury, it must be eaten very hot, with salt and the squeeze of a lemon. *****24 hour marinade required
Provided by maryjane in spain
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- De-bone chicken.
- Mix the oil, herbs, mustard and vinegar.
- Coat chicken and marinade overnight in the fridge.
- Get bbq or grill sizzling hot.
- Place chicken skin side down.
- Expect smoke and sizzling.
- Cool until skin is brown and crispy, turning after 4-5 minutes.
- Continue cooking until juices run clear - roughly 4-5 further minutes.
- Serve with a sprinkle of sea salt and a squeeze of lemon.
Nutrition Facts : Calories 125.7, Fat 13.7, SaturatedFat 1.9, Sodium 43.5, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 0.5
HERB-MUSTARD CHICKEN
I like to keep dinner interesting at our house. So I'm constantly trying new recipes and asking the family to vote on them. One bite and you'll see why this was a "keeper".
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first nine ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Add chicken; seal bag and turn to coat. Refrigerate for at least 4 hours. , Drain and discard marinade. Grill, covered, over medium-low heat for 40-50 minutes or until juices run clear, turning and basting with reserved marinade every 15 minutes.
Nutrition Facts :
GRILLED LEMON MUSTARD-RUBBED CHICKEN
Steps:
- Combine the mustard, rosemary, red pepper flakes, lemon juice and lemon zest in a small bowl. Add the 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 until the skin has started to brown and crisp, 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 until an instant-read thermometer registers 165 degrees F, 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, up to 5 minutes before the end of cooking.
- 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. Serve with the grilled lemon for extra lemony goodness and the Grilled Corn Salad.
- Heat a grill or grill pan to medium-high. Grill the corn on all sides until grill marks appear, about 10 minutes. Remove from the heat and allow to cool until manageable. Slice the kernels off the cob and add to a medium bowl. Add the tomatoes, cucumber, cotija and red onion. Stir gently until just combined. Add the cilantro, olive oil, red wine vinegar and lime juice. Stir to combine. Taste and season with salt as needed.
GRILLED GARLIC HERB CHICKEN SANDWICHES
Grilling up a quick, delicious dinner doesn't get any easier when you start with Market Pantry™ pre-seasoned chicken breasts. Once thawed, they go right onto the hot grate and minutes later you've got garlicky, grilled chicken.
Provided by Target Test Kitchen
Categories Trusted Brands: Recipes and Tips Target Test Kitchen
Time 25m
Yield 5
Number Of Ingredients 12
Steps:
- Heat grill. Grill thawed chicken breasts about 15 minutes until cooked through, turning occasionally for even cooking.
- Stir Basil Mayo ingredients in small bowl until blended.
- Spread buns with mayo. Add grilled chicken, lettuce and tomato. Salt and pepper to taste.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 24.7 g, Cholesterol 111.5 mg, Fat 25.8 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 5.7 g, Sodium 618.5 mg, Sugar 1.3 g
GRILLED CHICKEN AND HERBS
This chicken is easy and tasty. One of my favorite grilled chicken recipes. Your whole family will love it.
Provided by JCKREP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
- Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 1 g, Cholesterol 117 mg, Fat 11.5 g, Fiber 0.5 g, Protein 44.2 g, SaturatedFat 2.3 g, Sodium 387.2 mg
GRILLED CHICKEN WITH HERBS
Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
- Preheat grill to medium high heat OR set oven to broil.
- Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g
GRILLED HERB MUSTARD CHICKEN
Make and share this Grilled Herb Mustard Chicken recipe from Food.com.
Provided by army07brat
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- stir together the oil mustard italian sesonings basil leaves oregano leaves garlic powder and salt in a plastic bag. add chicken and coat well. mariande for a minimum of 30 minutes. remove chicken from the mariande. grill over medium heat 8 minutes or until chicken is cooked through.
Nutrition Facts : Calories 391.2, Fat 31.1, SaturatedFat 4.2, Cholesterol 75.5, Sodium 663.1, Carbohydrate 1.6, Fiber 0.8, Sugar 0.2, Protein 26.1
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