KEN HOM'S GRILLED SOY MUSTARD CHICKEN
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- With a sharp knife trim all the fat from the chicken. Place the pieces on a platter.
- In a blender or a small-capacity food processor mix the soy sauce, mustard, garlic, fresh coriander, parsley, sesame oil, olive oil, orange zest and ginger to make a rough paste. With a spatula spread this paste evenly over the surface of each chicken thigh. Cover with plastic wrap, refrigerate and marinate one and a half hours.
- A half-hour before you are ready to grill the chicken, remove it from the refrigerator. Preheat a grill or broiler.
- Grill the chicken, turning it once, until it is brown and fairly firm to the touch, 15 to 20 minutes total cooking time. Alternatively, the chicken can be broiled in a preheated oven broiler. Serve at once.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 4 grams, Sodium 587 milligrams, Sugar 0 grams, TransFat 0 grams
MUSTARD LOVER'S GRILLED CHICKEN
I'm a big fan of all types of mustard. So I know, I had to try this recipe. My family loves the unique robust sauce.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, melt butter over low heat. Stir in the mustard, vinegar, salt, pepper, garlic and hot pepper sauce. Cook and stir until heated through; remove from the heat. , Grill chicken, covered, over medium heat, turning occasionally, for 20 minutes. Brush with sauce. Continue basting and turning chicken several times for an additional 10 minutes or until a thermometer reads 180°.
Nutrition Facts : Calories 280 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 729mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.
GRILLED HONEY MUSTARD CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Whisk the honey mustard, molasses, vinegar, melted butter and hot sauce in a bowl until smooth; season with salt and pepper. Remove 1/4 cup to a small bowl for basting the chicken; set aside the rest for serving.
- Toss the okra and bell peppers with the vegetable oil in a bowl; season with salt and pepper. Tear off a 16-inch piece of foil. Spread the vegetables on the left side of the foil. Fold the right side of the foil over and seal the edges to form a packet.
- Brush the grill grates with vegetable oil. Season the chicken with salt and pepper and grill until marked, about 2 minutes per side. Brush with the honey mustard basting sauce; cover and cook until almost cooked through, 5 to 8 minutes. Uncover and cook, flipping and brushing with the remaining basting sauce, until cooked through, about 5 more minutes. Remove to a cutting board and let rest before slicing.
- Meanwhile, grill the foil packet, flipping halfway through, until the vegetables are tender and charred, 12 to 15 minutes. Top the chicken with chives; serve with the grilled vegetables, cornbread and the reserved honey mustard sauce.
GRILLED CHICKEN WITH MUSTARD SAUCE
These tasty chicken breasts, brushed with basil butter during grilling, and then served with a tangy mustard sauce is a nice change from the ordinary. A green vegetable, tomato wedges, and a garnish of fresh basil compliments the dish.
Provided by byZula
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make Basil Butter: In small saucepan, melt the butter or margarine over low heat. Stir in 1 teaspoon garlic powder, the basil, and the 3/4 teaspoon onion powder. Set aside.
- To make the Mustard Sauce: Stir together all ingredients in a small bowl. Refrigerate sauce until you are ready to serve.
- To prepare the chicken: Trim any fat, rinse and pat dry. Place each breast between two pieces of plastic wrap. Working from the center to the outer edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap.
- Grill the chicken for 10 to 12 minutes or until the chicken is tender and no longer pink. Halfway through the grilling, turn the chicken over and generously brush each with the Basil Butter Sauce. Serve the chicken with the mustard sauce.
- I have always served the Mustard Sauce cold, however, it can be served warm. After mixing, place it in a small sauce pan and cook and stir until heated through. Keep warm until serving.
- I uaually double the sauce recipe to have extra on hand. It is excellent on ham and roast beef as well.
GRILLED CHICKEN BREASTS WITH MUSTARD-GARLIC MARINADE AND SAUCE
Chicken breasts in a Progresso™ broth-mustard-garlic marinade are grilled, then the marinade is boiled with a touch of maple syrup and more Progresso™ broth for a luscious sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Place chicken breasts in resealable food-storage plastic bag.
- In medium bowl, beat 1/2 cup of the broth, the oil, 2 tablespoons of the Dijon mustard, the lemon juice, garlic, salt and pepper with whisk. Pour over chicken; seal bag. Refrigerate at least 1 hour but no longer than 8 hours to marinate.
- Heat gas or charcoal grill. Remove chicken from marinade; pour marinade into 1-quart saucepan. Beat in remaining 1/2 cup broth and maple syrup with whisk. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Meanwhile, heat sauce to boiling and cook 10 minutes, stirring frequently. Sauce should be smooth and slightly syrupy. Remove from heat; stir in remaining 1 tablespoon Dijon mustard.
- Serve chicken breasts with sauce; top with parsley.
Nutrition Facts : Calories 330, Carbohydrate 9 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 0 g, Protein 38 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 7 g, TransFat 0 g
MUSTARD GRILLED CHICKEN (LIGHT)
Make and share this Mustard Grilled Chicken (Light) recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together lemon juice, Dijon mustard and spices in a bowl.
- Pour over chicken in a shallow baking dish and turn to coat. Marinate in refrigerator covered for 2-4 hours.
- Grill on BBQ or in oven on broil.
GRILLED HONEY MUSTARD CHICKEN RECIPE
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl or bag, combine your Dijon Mustard, honey, Olive oil, lemon juice, Worcestershire sauce, garlic salt, and parsley until fully incorporated. Add your chicken breasts or tenderloins.
- Let marinade for 4-8 hours in the fridge.
- Heat grill to medium heat, place chicken on the grill and cook on both sides for about 4 minutes or until juice runs clear.
- In a separate bowl, combine 1/4 cup yellow mustard and 1/4 cup honey. Drizzle over chicken before serving.
Nutrition Facts : Servingsize 1 serving, Calories 1045 kcal, Fat 28 g, SaturatedFat 5 g, Cholesterol 345 mg, Sodium 3795 mg, Carbohydrate 73 g, Sugar 65 g, Protein 109 mg
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GRILLED CHICKEN WITH SWEET MUSTARD BARBECUE SAUCE
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- In a large bowl, stir together the molasses, olive oil, port, mustard, soy sauce, pepper, Worcestershire sauce and shallot. Let stand at room temperature for 30 minutes. Add the chicken quarters and turn to coat. Refrigerate overnight.
- Light a grill or preheat the broiler. Remove the chicken from the marinade and arrange the pieces on large rimmed baking sheets. Brush the chicken quarters with the Sweet Mustard Barbecue Sauce and grill over a medium-hot fire or broil 12 inches from the heat, turning often and rotating to cook evenly, until cooked through and nicely glazed, 8 to 10 minutes per side. Serve hot or at room temperature.
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