Barbecued Chicken Dijon Recipes

Steps:

• In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
• Preheat the grill to medium heat.
• Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

Steps:

• Mix together the mayonnaise, mustard and tarragon in a shallow bowl.
• Dip the chicken (both sides) in the sauce.
• Grill the chicken 5-6 minutes, until done.
• Enjoy.

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.

Steps:

• In a bowl, add together the olive oil, wine, honey, mustard, garlic, pepper, and salt; whisk to combine; set aside approximately 2 tablespoons marinade for basting.
• Pour the marinade into a large heavy-duty plastic zip-top bag.
• Place the chicken into the plastic bag; seal and shake bag to coat chicken pieces.
• Place bag in the refrigerator to marinate for 2-4 hours.
• Take chicken out of bag and discard bag with marinade.
• Grill chicken, covered, over medium heat with bone side down on a well greased grill rack for 50-60 minutes or until no longer pink; turn once during grilling and brush with reserved marinade halfway through grilling.

Steps:

• In a resealable plastic bag, or flat container with lid, mix dressing and mustard.
• Add chicken breast and marinate in refrigerator at least 2 hours, turning often.
• Grill over hot grill 10 minutes on each side or until chicken is no longer pink.
• Can also be baked in 350 degree oven until chicken is done.

Steps:

• Preheat the grill on medium high.
• Spray one side of the chicken with the olive oil spray. Sprinkle with half the rosemary. Turn over. Repeat.
• Grill the chicken for 8 to 10 minutes, or until no longer pink in the center, turning once halfway through.
• Meanwhile, in a small bowl, stir together the barbecue sauce and mustard.
• When the chicken is done, brush one side with the barbecue sauce mixture. Grill with that side down for 30 seconds. Brush the top side with the barbecue sauce mixture. Turn over. Grill for 30 seconds.
• (Per Serving)
• Calories: 150
• Total Fat: 3.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 63mg
• Sodium: 104mg
• Carbohydrates: 7g
• Fiber: 0g
• Sugars: 5g
• Protein: 23g
• Dietary Exchanges
• 1/2 Carbohydrate
• 3 Very Lean Meat