EASY GRILLED HONEY-DIJON CHICKEN
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.
EASY GRILLED DIJON CHICKEN
A perfect easy summer recipe. In a few minutes you have a moist flavorful dish on the table. It works equally well on an outdoor or indoor grill.
Provided by justcallmetoni
Categories Chicken Breast
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
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.
DIJON AND TARRAGON GRILLED CHICKEN
Categories Chicken Mustard Summer Grill/Barbecue Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in processor. Process until smooth. Place chicken pieces in 15x10x2-inch glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken; toss to coat. Let stand at room temperature 1 hour or refrigerate 2 to 4 hours, turning occasionally.
- Prepare barbecue (medium heat). Place chicken on barbecue. Cover and grill until chicken is almost cooked through, turning every 5 minutes and basting with marinade, about 30 minutes. Grill without basting until chicken is cooked through, about 7 minutes longer. Serve chicken hot, warm, or at room temperature.
GRILLED CHICKEN WITH DIJON AND MEYER LEMON
Provided by Anne Burrell
Time 2h35m
Yield 4 servings
Number Of Ingredients 7
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 CHICKEN DIJON
My husband made this for me when we first started dating. My kids love it. It is fast, easy, but very tasty. I chop leftover chicken on a bed of salad greens for a tasty, low-fat lunch.
Provided by Divinemom5
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
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.
GRILLED SPATCHCOCK CHICKEN WITH DIJON AND ROSEMARY
For succulent chicken in a snap, spread your wings. This method, known as spatchcocking, butterflies the bird by removing the backbone (an easy job for kitchen shears). Spatchcocking ensures the chicken will grill evenly, absorbs subtle smokiness, and achieves a crispy, golden-brown sear. Slather on our Dijon-rosemary marinade before it hits the flames, and let the flavors soar.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Place chicken on a large cutting board, breast-side down. Using kitchen shears, cut along each side of backbone and remove (reserve for stock, see cook's note). Flip over; press firmly with your palm in center of breasts to flatten.
- Whisk together mustard, mayonnaise, rosemary, and lemon juice. Season chicken generously all over with salt and pepper; slather both sides with mustard mixture. Cover loosely and let stand while you prepare the grill, or refrigerate in a resealable bag up to 1 day (return to room temperature 1 hour before grilling).
- Heat grill to 350°F for direct and indirect cooking. Oil grates over indirect zone, then place chicken, skin-side up, on it, with legs facing direct zone (this helps keep the breast from overcooking before the legs are done).
- Cover and cook, maintaining a temperature of about 350°, until skin begins to brown and a thermometer inserted in thickest part of breast reads 150°, 45 to 50 minutes.
- Oil grates over direct-heat zone. Using tongs, carefully flip chicken skin-side down over direct heat. Cook, moving occasionally to avoid flare-ups, until skin is charred in places and chicken is cooked through (thermometer should read 160°), 5 to 10 minutes more. Transfer to a tray; tent with foil. Let stand at least 15 minutes before carving.
More about "grilled chicken dijon recipes"
CITRUS DIJON GRILLED CHICKEN (MARINADE) - CREME DE LA …
From lecremedelacrumb.com
5/5 (29)Total Time 1 hr 20 minsCategory Main CourseCalories 378 per serving
- Combine all marinade ingredients and whisk vigorously to combine (or combine in a jar, cover and shake well). Reserve 1/4 cup of the marinade and set aside for later.
- In a bowl or large zip-close bag, combine chicken and marinade (excluding reserved portion) and toss to coat well. Chill 1 hour or up to overnight.
- When ready to cook, preheat grill to medium and oil the grates. Use tongs or a fork to place chicken on the grill. Cook 5-7 minutes, then turn and brush half of the reserved marinade on the tops of all the chicken.
- Cook 5-7 minutes, then turn and brush half of the reserved marinade on the tops of all the chicken. Cook about 5 minutes longer, then turn and brush remaining marinade over the chicken. Cook 2-4 minutes longer or until chicken is cooked through and juices run clear.
GRILLED DIJON CHICKEN (4 INGREDIENTS!) - COOKING CLASSY
From cookingclassy.com
4.5/5 (4)Total Time 18 minsCategory Main CourseCalories 304 per serving
- In a small mixing bowl stir together dijon mustard, mayonnaise, garlic and season with salt and pepper to taste.
- Pound thicker portions of chicken with with a meat mallet to help even the thickness. Brush top side of chicken pieces with plenty of the mustard sauce.
- Place on preheated grill, sauce coated side down, then brush the uncoated side with mustard sauce.
THE BEST GRILLED LEMON DIJON CHICKEN - PLAIN CHICKEN
From plainchicken.com
DIJON GRILLED CHICKEN RECIPE - ALL SHE COOKS
From allshecooks.com
GRILLED, DILLED LEMON CHICKEN WITH HONEY AND DIJON
From thedailymeal.com
GRILLED CHICKEN DIJON RECIPE | BODI - BEACHBODY ON …
From beachbodyondemand.com
THIS BARBECUE SAUCE RECIPE IS THE ONLY ONE YOU NEED - REAL SIMPLE
From realsimple.com
GRILLED CABBAGE STEAKS AND SMOKED SAUSAGE - JOHNSONVILLE - RETAIL
From johnsonville.com
GRILLED LEMON DIJON CHICKEN SKEWERS - SKINNYTASTE
From skinnytaste.com
GRILLED CHICKEN DRUMSTICKS WITH MAPLE DIJON & CHILI SAUCE
From cookincanuck.com
GRILLED CHICKEN AND ASPARAGUS CHOPPED SALAD | FOODLAND ONTARIO
From ontario.ca
GRILLED LEMON DIJON CHICKEN THIGHS - SLENDER KITCHEN
From slenderkitchen.com
GRILLED LEMON-DIJON CHICKEN THIGHS & ARUGULA SALAD RECIPE
From myrecipes.com
GRILL RECIPE: GRILLED CHICKEN LEGS WITH DIJON & WHITE WINE GLAZE
From thekitchn.com
THE BEST GRILLED CHICKEN MARINADE - MY BAKING ADDICTION
From mybakingaddiction.com
DIJON GRILLED CHICKEN THIGHS | HOT PAN KITCHEN
From hotpankitchen.com
TRAEGER GRILLED CHICKEN WINGS RECIPE » HOMEMADE HEATHER
From homemadeheather.com
MAPLE DIJON GRILLED CHICKEN - SIMPLY STACIE
From simplystacie.net
GRILLED CHICKEN AND ASPARAGUS CHOPPED SALAD | CTV NEWS
From ottawa.ctvnews.ca
THE BEST DIJON MUSTARD MARINADE FOR CHICKEN {EVER}
From goodcheapeats.com
DEVILED CHICKEN THIGHS | FLIPBOARD
From flipboard.com
JUICY GRILLED DIJON CHICKEN BREAST | HOT PAN KITCHEN
From hotpankitchen.com
GRILLED PORTOBELLO MUSHROOMS - FIT FOODIE FINDS
From fitfoodiefinds.com
BROCCOLI SLAW RECIPE (15 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
FISH BURGER WITH GRILLED BABY GEM LETTUCE, TARTAR SAUCE AND WILD …
From irishtimes.com
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #5-ingredients-or-less #lunch #main-dish #condiments-etc #american #oven #barbecue #easy #roast #kid-friendly #romantic #marinades-and-rubs #dietary #taste-mood #equipment #grilling
You'll also love