MUSTARD LOVER'S GRILLED CHICKEN
I'm a big fan of all types of mustard. So I know, I had to try this recipe. My family loves the unique robust sauce.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, melt butter over low heat. Stir in the mustard, vinegar, salt, pepper, garlic and hot pepper sauce. Cook and stir until heated through; remove from the heat. , Grill chicken, covered, over medium heat, turning occasionally, for 20 minutes. Brush with sauce. Continue basting and turning chicken several times for an additional 10 minutes or until a thermometer reads 180°.
Nutrition Facts : Calories 280 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 729mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.
GRILLED MUSTARD CHICKEN WITH CREAMY WALNUT SAUCE
This grilled mustard chicken is tender, flavorful and very simple to make. It's served with a 5-minute, dairy-free walnut cream sauce and grilled green beans.
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Preheat the grill to medium low.
- Place the walnut cream sauce ingredients in a blender and blend on high until everything is smooth and creamy. Season to taste with salt and pepper.
- Rub the chicken legs evenly with the mustard. Sprinkle the chicken with sea salt, parsley, and thyme. Place the chicken legs skin side up on the bbq and let them grill for 15 minutes. Flip the chicken legs over and let them cook for another 5-8 minutes, or until the chicken reaches an internal temperature of 165 degrees.
- Toss the green beans with olive oil and sea salt. Pop them on the grill once the chicken has been on for 15 minutes. Let them grill for 5-8 minutes, or until they are tender but still crisp and they have many have grill marks on them. Toss them with dijon mustard and serve immediately.
- To serve, drizzle the chicken with the walnut mustard sauce and sprinkle some chopped walnuts over the top and the green beans on the side.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 304 kcal, Sugar 4 g, Sodium 732 mg, Fat 17 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 11 g, Fiber 4 g, Protein 30 g, Cholesterol 117 mg, UnsaturatedFat 13 g
KEN HOM'S GRILLED SOY MUSTARD CHICKEN
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- With a sharp knife trim all the fat from the chicken. Place the pieces on a platter.
- In a blender or a small-capacity food processor mix the soy sauce, mustard, garlic, fresh coriander, parsley, sesame oil, olive oil, orange zest and ginger to make a rough paste. With a spatula spread this paste evenly over the surface of each chicken thigh. Cover with plastic wrap, refrigerate and marinate one and a half hours.
- A half-hour before you are ready to grill the chicken, remove it from the refrigerator. Preheat a grill or broiler.
- Grill the chicken, turning it once, until it is brown and fairly firm to the touch, 15 to 20 minutes total cooking time. Alternatively, the chicken can be broiled in a preheated oven broiler. Serve at once.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 4 grams, Sodium 587 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED HONEY MUSTARD CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Whisk the honey mustard, molasses, vinegar, melted butter and hot sauce in a bowl until smooth; season with salt and pepper. Remove 1/4 cup to a small bowl for basting the chicken; set aside the rest for serving.
- Toss the okra and bell peppers with the vegetable oil in a bowl; season with salt and pepper. Tear off a 16-inch piece of foil. Spread the vegetables on the left side of the foil. Fold the right side of the foil over and seal the edges to form a packet.
- Brush the grill grates with vegetable oil. Season the chicken with salt and pepper and grill until marked, about 2 minutes per side. Brush with the honey mustard basting sauce; cover and cook until almost cooked through, 5 to 8 minutes. Uncover and cook, flipping and brushing with the remaining basting sauce, until cooked through, about 5 more minutes. Remove to a cutting board and let rest before slicing.
- Meanwhile, grill the foil packet, flipping halfway through, until the vegetables are tender and charred, 12 to 15 minutes. Top the chicken with chives; serve with the grilled vegetables, cornbread and the reserved honey mustard sauce.
GRILLED CHICKEN BREASTS WITH MUSTARD-GARLIC MARINADE AND SAUCE
Chicken breasts in a Progresso™ broth-mustard-garlic marinade are grilled, then the marinade is boiled with a touch of maple syrup and more Progresso™ broth for a luscious sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Place chicken breasts in resealable food-storage plastic bag.
- In medium bowl, beat 1/2 cup of the broth, the oil, 2 tablespoons of the Dijon mustard, the lemon juice, garlic, salt and pepper with whisk. Pour over chicken; seal bag. Refrigerate at least 1 hour but no longer than 8 hours to marinate.
- Heat gas or charcoal grill. Remove chicken from marinade; pour marinade into 1-quart saucepan. Beat in remaining 1/2 cup broth and maple syrup with whisk. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Meanwhile, heat sauce to boiling and cook 10 minutes, stirring frequently. Sauce should be smooth and slightly syrupy. Remove from heat; stir in remaining 1 tablespoon Dijon mustard.
- Serve chicken breasts with sauce; top with parsley.
Nutrition Facts : Calories 330, Carbohydrate 9 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 0 g, Protein 38 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 7 g, TransFat 0 g
GRILLED HONEY MUSTARD CHICKEN RECIPE
This chicken marinade is very simple but has tons of flavor. It's one of our BEST grilled chicken recipes!
Provided by Kendra Murdock
Categories Main Course
Time 52m
Number Of Ingredients 9
Steps:
- Whisk all ingredients in a small bowl.
- Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temperature.
- Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done.
- Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.
Nutrition Facts : Calories 282 kcal, Carbohydrate 38 g, Protein 26 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 72 mg, Sodium 779 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
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
GRILLED HONEY MUSTARD CHICKEN
Make and share this Grilled Honey Mustard Chicken recipe from Food.com.
Provided by toosharps
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl mix mayonnaise, mustard, honey, salt and pepper.
- In a ziplock bag, place chicken and pour honey mustard mixture over chicken, reserving 1/2 cup.
- Let marinate at least 2 hours, overnight is even better. Remove chicken and discard the marinade.
- Grill chicken about 10 minutes on each side. The last few minutes brush with reserved honey mustard.
Nutrition Facts : Calories 424, Fat 21.1, SaturatedFat 3.3, Cholesterol 83.7, Sodium 786.1, Carbohydrate 31.7, Fiber 0.1, Sugar 21.2, Protein 27.9
GRILLED HONEY MUSTARD CHICKEN RECIPE
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl or bag, combine your Dijon Mustard, honey, Olive oil, lemon juice, Worcestershire sauce, garlic salt, and parsley until fully incorporated. Add your chicken breasts or tenderloins.
- Let marinade for 4-8 hours in the fridge.
- Heat grill to medium heat, place chicken on the grill and cook on both sides for about 4 minutes or until juice runs clear.
- In a separate bowl, combine 1/4 cup yellow mustard and 1/4 cup honey. Drizzle over chicken before serving.
Nutrition Facts : Servingsize 1 serving, Calories 1045 kcal, Fat 28 g, SaturatedFat 5 g, Cholesterol 345 mg, Sodium 3795 mg, Carbohydrate 73 g, Sugar 65 g, Protein 109 mg
GRILLED HONEY-MUSTARD CHICKEN WITH ONIONS AND SPINACH SALAD
This simple Grilled Honey-Mustard Chicken with Onions and Spinach Salad recipe makes enough chicken and onions for two meals-make our Honey-Mustard Chicken Sandwiches the next day.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, stir together mustard and 2 tablespoons honey. Reserve 2 tablespoons honey mustard for tomorrow's lunch. Season chicken with salt and pepper. Grill until browned and cooked through, 12 to 15 minutes, flipping once. Brush with half the remaining honey mustard and cook 1 minute. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes. Cut 2 chicken breasts into thin slices and transfer to a serving platter. Reserve 2 chicken breasts for a future meal.
- Brush onions with vegetable oil, season with salt and pepper, and grill until browned and tender, 7 to 9 minutes, flipping once. Brush onions with remaining honey mustard and cook 1 minute. Reserve 1/2 cup onions for a future meal and transfer remaining onions to serving platter.
- In a medium bowl, whisk together 1/2 teaspoon honey, vinegar, and olive oil; season with salt and pepper. Add spinach and tomatoes and toss to combine. Serve salad alongside sliced chicken and onions.
Nutrition Facts : Calories 308 g, Fat 13 g, Fiber 3 g, Protein 29 g, SaturatedFat 1 g
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