Mustard Maple And Walnut Sauce With Grilled Chicken Recipes

Steps:

• In a small bowl, mix together mustard, walnuts, maple syrup, vinegar, and thyme; season with salt and pepper.
• For the chicken, heat the grill to medium and lightly oil grates. Season the chicken with salt and pepper. Place, skin side down, on grill. Cover and grill, turning once, until cooked through, 25 to 30 minutes. If desired, remove skin and bones, and slice before serving.

Steps:

• Combine mustard, maple syrup, and vinegar in a small bowl, stirring well; set aside.
• Coat chicken lightly with cooking spray; sprinkle with pepper and salt.
• Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees).
• Place chicken on rack; grill, uncovered, 15 minutes, basting often with mustard mixture.
• Turn chicken, and grill 15 additional minutes or until meat thermometer inserted into thickest part of chicken registers 180 degrees, basting often with mustard mixture.

Steps:

• Preheat oven to 375 degrees F.
• Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

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.

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.