CAROLINA-STYLE BARBECUE CHICKEN
The hallmark of Carolina BBQ is a tangy sauce with a vinegar base and just a little spice, but no tomato product. While Carolina BBQ usually features pork, this recipe shows that the flavors work just as well on chicken. A little melted butter in the sauce helps balance the sharpness of the vinegar and mustard, and adds just enough thickness to cling to the meat.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
- Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
- Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
- Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.
Nutrition Facts : Calories 425, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 127 milligrams, Sodium 866 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Protein 31 grams
CHICKEN WITH MUSTARD CREAM SAUCE
Steps:
- Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.
MUSTARD BAKED SOUR CREAM CHICKEN II
This is a US spin off of Izzy Knight's recipe # 22143. We loved Izzy's Mustard Chicken so much, that I decided to improvise as well as convert to US measurments. Enjoy..
Provided by BakinBaby
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine sour cream and mustards in a small bowl.
- In second bowl, combine: cornflake crumbs, thyme,salt, pepper and a dash of cayenne pepper.
- Coat chicken pieces in cream mustard mixture.
- Roll chicken in crumb mixture.
- Place chicken pieces in a single layer on a large baking pan and drizzle with melted butter.
- Bake at 375 degrees for one hour or until juices run clear.
GRILLED CHICKEN WITH MUSTARD BARBECUE SAUCE AND TOMATO SALAD
For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a bright counterpart to the chicken's smoky char.
Provided by Kat Boytsova
Categories Grill Vinegar Honey Grill/Barbecue Paprika Mustard Chicken Onion Green Bean Tomato Summer Labor Day Fall Backyard BBQ Entertaining Wheat/Gluten-Free Dairy Free Dinner
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat). Clean and lightly oil grate.
- Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.
- Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt. Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15-20 minutes. The smaller pieces will go more quickly ,and you can transfer them to a rimmed baking sheet until all pieces are ready.
- Uncover grill and return any pieces from baking sheet back to grill. Using a brush, generously baste chicken with reserved sauce. Continue to grill, turning every 1-2 minutes and basting the other side, until the internal temperature of thickest part of breast registers 155°F and sauce is shiny and lacquered, about 6 minutes. Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly). Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.
- While chicken rests, gently toss onions, 2 Tbsp. oil, and 1 tsp. salt in a medium bowl, being careful not to break up onion rounds into rings. Grill over medium-low heat, turning once, until charred on both sides and tender, 10-15 minutes.
- Whisk 2 Tbsp. bean pickling liquid and remaining 2 Tbsp. mustard in a large bowl. Drain beans and add to bowl. Add tomatoes and grilled onions. Toss to combine; season with salt.
- Arrange chicken on a large platter and serve with salad alongside.
- Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
TEXAS-STYLE BBQ SAUCE
We love a Texas BBQ sauce with all the right moves: ketchup, mustard, lemon juice, chili powder, Worcestershire and brown sugar. -Sandy Klocinski, Summerville, South Carolina
Provided by Taste of Home
Time 25m
Yield 1-3/4 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.
Nutrition Facts : Calories 56 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 296mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
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