GRILLED HONEY MUSTARD CHICKEN
Perfectly seasoned chicken breast is grilled and basted with homemade honey mustard sauce in this easy recipe for Grilled Honey Mustard Chicken. It's a finger-licking dish that is fast, easy, and full of bright, tangy-sweet flavor!
Provided by Katerina | Diethood
Categories Dinner
Time 35m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 255 kcal, Carbohydrate 19 g, Protein 25 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 88 mg, Sodium 364 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
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 :
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
HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE
Steps:
- One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
- Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
- Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.
LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS
Steps:
- In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
- Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
- Preheat grill. Brush and oil the grill to clean.
- Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
- Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
- Serve the chicken with grilled lemon.
- Call yourself a superstar!
- March - Why We Love: Lemons
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
HERB GARDEN GRILLED CHICKEN
Steps:
- Prepare grill for indirect heat using a drip pan. In a small bowl, mix the first 11 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken and tie legs., Place chicken over drip pan and grill, covered, over indirect medium heat until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours, rotating occasionally. Remove chicken from grill; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 364 calories, Fat 24g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 681mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
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 GRILLED CHICKEN
You will be pleasantly surprised how tender and flavorful your chicken breasts will turn out. Recipe is from my Simply Colorado Too! cookbook. Prep time does not include marinating time.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the lemon juice, dijon mustard, parsley, basil, lemon zest, oil, salt and pepper in a bowl. Pour over the chicken in a shallow dish, turning to coat.
- Marinate, covered, in the refrigerator 4-10 hours, turning occasionally. Grill the chicken over hot coals for 5-6 minutes per side or until cooked through.
Nutrition Facts : Calories 150.4, Fat 8.5, SaturatedFat 2.1, Cholesterol 46.4, Sodium 223.1, Carbohydrate 2.5, Fiber 0.7, Sugar 0.7, Protein 15.9
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