Mustard Lovers Grilled Chicken Recipes

GRILLED HONEY MUSTARD CHICKEN

Steps:

• Preheat grill to medium-high heat.
• Season chicken breasts with salt, pepper, garlic powder, onion powder, dried thyme, and dried basil; set aside.
• In a mixing bowl whisk together honey, melted butter, mustards, hot sauce, vinegar, and paprika; whisk until combined and smooth. Remove ¼-cup of the honey mustard and put it in a bowl - we will use this for basting. Reserve the rest for later for dipping.
• Brush the grill grates with vegetable oil.
• Place chicken breasts on the grill and brown for 2 minutes; turn it over and brown for 2 more minutes.
• Brush the chicken breasts all over with half of the honey mustard basting sauce. Close the grill and cook the chicken for 7 minutes.
• Uncover, flip and brush the chicken with more basting sauce; continue to cook for 5 to 6 more minutes, or until cooked through. Chicken is cooked when internal temperature registers at 165˚F. The thicker the chicken breasts, the longer it will take to cook through.
• Remove cooked chicken from the grill and transfer to a cutting board; let stand 8 minutes.
• Slice the chicken and serve with reserved honey mustard sauce.

GRILLED MUSTARD CHICKEN WITH CREAMY WALNUT SAUCE

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.

HONEY MUSTARD GRILLED CHICKEN

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!

MUSTARD LOVER'S GRILLED CHICKEN

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°.

MUSTARD GRILLED CHICKEN (LIGHT)

Steps:

• Mix together lemon juice, Dijon mustard and spices in a bowl.
• Pour over chicken in a shallow baking dish and turn to coat. Marinate in refrigerator covered for 2-4 hours.
• Grill on BBQ or in oven on broil.

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 CHICKEN BREASTS WITH MUSTARD-GARLIC MARINADE AND SAUCE

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.

GRILLED CHICKEN WITH MUSTARD SAUCE

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.

GRILLED HONEY MUSTARD CHICKEN RECIPE

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.

GRILLED CHICKEN SANDWICHES WITH MUSTARD

Steps:

• Mix 1/4 cup mustard, the oil, dill, garlic, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in a medium bowl. Add chicken and onion, and toss to coat. Refrigerate, covered, for 30 minutes.
• Preheat grill to medium-high. Grill onion, turning often, 8 to 10 minutes. Grill chicken on 1 side for 3 minutes; flip, top with cheddar, and cook 3 minutes more. Cut cutlets in half. Grill baguette, cut sides down, until crisp, 1 to 2 minutes.
• Mix remaining 3 tablespoons mustard and the creme fraiche in a small bowl. Spread onto cut sides of baguette. Sandwich chicken, pickles, and onion between bread.

GRILLED BROWN SUGAR-MUSTARD CHICKEN

Steps:

• In a large bowl, mix mustard, brown sugar, allspice and pepper flakes. Remove 1/4 cup mixture for serving. Add chicken to remaining mixture; toss to coat., Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°. Serve with reserved mustard mixture.

MUSTARD CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

GRILLED CHICKEN WITH MUSTARD BARBECUE SAUCE AND TOMATO SALAD

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 MARGHERITA

Steps:

• Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
• Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
• Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.