Spicy Chipotle Honey Mustard Grilled Chicken Recipes

Steps:

• Pulse chipotle peppers, adobo sauce, tomato paste, honey, olive oil and sea salt in a food processor or blender until smooth. Spread mixture evenly over chicken. Refrigerate, covered, at least 1 hour or overnight., Preheat oven to 400°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. , Roast 20 minutes. Reduce oven setting to 350°. Roast 1-1/2 - 1-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

Steps:

• Preheat the grill for medium heat.
• In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
• Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Steps:

• Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.
• Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.
• Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.
• Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

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.

Steps:

• In a small bowl, mix mayonnaise, honey and mustard. Reserve 1/2 cup mixture for sauce. Spread remaining mixture over chicken. , Place chicken on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Serve with reserved sauce.