Dijon Lemon Grilled Chicken Recipes

GRILLED CHICKEN WITH DIJON AND MEYER LEMON

Grilled Chicken with Dijon and Meyer Lemon image

Provided by Anne Burrell

Time 2h35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 Meyer lemons, 2 zested and juiced and 2 halved
1 cup Dijon mustard
2 tablespoons finely chopped rosemary leaves
1 teaspoon crushed red pepper flakes
2 (3-pound) chickens, backbone removed and split in 1/2
Extra-virgin olive oil
Kosher salt

Steps:

Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl. Add 1 to 2 tablespoons of 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 for 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 for 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 on the second side. The chicken is done when an instant-read thermometer registers 165 degrees F.
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 and serve with the grilled lemon for extra lemony goodness.

GRILLED LEMON CHICKEN

Grilled Lemon Chicken image

Good tasting marinade for chicken. Quick and easy.

Provided by KRCTLC

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

⅓ cup lemon juice
¼ cup olive oil
1 tablespoon Dijon mustard
2 large cloves garlic, finely chopped
2 tablespoons finely chopped red bell pepper
½ teaspoon salt
¼ teaspoon ground black pepper
4 skinless, boneless chicken breast halves

Steps:

In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
Preheat grill for high heat.
Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 15 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 2.3 g, Sodium 462.3 mg, Sugar 0.7 g

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