Mustard And Lemon Chicken Recipes

LEMON-MUSTARD CHICKEN

Steps:

• Place chicken pieces on an unheated broiler pan, broil 4 inches from heat for 15 minutes, until light golden brown.
• While broiling -- in a bowl stir together oil mustard lemon juice lemon pepper oregano red pepper salt & pepper.
• Brush mustard mixture onto chicken turn chicken brush with remaining mixture.
• Broil for 5-10 minutes longer, until chicken is no longer pink.
• EDITED to changed red peppers to red pepper flakes.

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.

MUSTARD LEMON CHICKEN

Steps:

• Combine lemon juice, oil, mustard, sugar, salt and pepper.
• Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
• Refrigerate, covered 30-45 minutes, turning once.
• Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
• Turn and baste every 5 minutes while cooking.

MUSTARD AND LEMON CHICKEN

Steps:

• The night before you plan to barbecue, combine all the rub ingredients in a small bowl.
• In a small saucepan, melt the butter and stir in the Worcestershire sauce. Remove the giblets and excess fat from the chickens. Massage the chickens thoroughly inside and out with the butter mixture, working the mixture as far as possible under the skin without tearing it. Reserve about one-third of the rub and spread the rest all over the chickens, again massaging inside and out and over and under the skin. Place the chickens in large self-sealing bags and refrigerate.
• Prepare a low heat fire (200° to 220°F) in a wood-fired cooker.
• Remove the chickens from the refrigerator. Rub them again with the dry rub and then insert the onion and lemon wedges into the body cavities. Let the chickens stand at room temperature for about 30 minutes.
• To make the mop, mix together all the ingredients in a saucepan and heat over low heat.
• Place the chickens in the smoker, breast down. Cook for 2 hours, basting with the mop every 30 minutes, or as needed. Turn the birds breast side up and cook for 1 1/2 hours longer, or until the legs move freely and an instant-read thermometer inserted in a thigh or breast registers 180° to 185°F.
• Let the chickens stand for 5 to 10 minutes under a loose tent of aluminum foil. Remove the lemons and onions from the cavities, carve the chicken, and serve.

MUSTARD LEMON CHICKEN

Steps:

• Rinse chicken, pat dry and place in plastic bag. Place bag in a shallow dish.
• Marinade: combine lemon, mustard, sugar, and oil in small bowl; pour over chicken and seal bag. Marinade in refrigerator for 2 to 4 hours, turning occasionally.
• Drain the chicken; reserve the marinade.
• Broil chicken on unheated rack of broiler pan 4 to 5 inches from heat for 12 to 15 minutes, turning once and brushing occasionally with some marinade during fist half of cooking.
• OR you can grill chicken on rack of uncovered grill directly over medium coals for 12 to 15 minutes until no longer pink, turning once and brushing occasionally with marinade.
• To serve: Bring reserved marinade to a boil; cover and boil for 1 minute; serve over chicken.

LEMON MUSTARD CHICKEN

Steps:

• Skin chicken.
• Place chicken pieces,bone side up on unheated rack of a broiler pan.
• Broil 4-5 inches from the heat,about 20 minutes or until light brown.
• Meanwhile in a bowl stir together oil,mustard,lemon juice,lemon pepper seasoning,oregano and red pepper.
• Brush mustard mixture onto chicken.
• Turn chicken,brush with remaning mixture.
• Broil for 5-15 minutes more or until chicken is no longer pink.

LEMON-MUSTARD ROASTED CHICKEN

Steps:

• Heat oven to 425°F.
• Mix mustard, lemon juice and oil until blended.
• Place chicken on rack of broiler pan; brush with mustard mixture. Season with pepper.
• Bake 40 min. or until chicken is done (165°F).

LEMON MUSTARD CHICKEN

Steps:

• Combine lemon and lime juices with the prepared mustard. Brush over chicken. Set aside.
• Combine bread crumbs, salt, pepper, curry powder, oregano, and grated lemon peel. Roll chicken in crumb mix, coating well.
• In a heavy baking pan or iron skillet, melt butter or margarine over medium heat. Place chicken in pan, skin side down.
• Place in a preheated 350 degree F (175 degree C) oven. Bake, uncovered, for 20 minutes. Turn chicken and bake until tender, about 30 more minutes. Serve on a warm platter with sliced lemons and chopped parsley, if desired.