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.
GRILLED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time P1DT15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.
- Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm.
GRILLED CHICKEN THIGHS AND ROMAINE WITH DIJON VINAIGRETTE
Grill the chicken and the lettuce for this simple salad with a tangy Dijon dressing.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat; lightly coat the grates with vegetable oil.
- Whisk together the vinegar, mustard, Worcestershire, garlic, 1/2 teaspoon salt and a generous grinding of pepper in a large bowl. While whisking, slowly drizzle in the olive oil until the dressing is smooth and thick. Transfer half to a small bowl and whisk in the parsley and tarragon; set aside. Add the chicken to the dressing remaining in the large bowl and toss to coat.
- Grill skin-side down until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 minutes more. Transfer to a platter and rest for at least 5 minutes before serving.
- While the chicken rests, grill the romaine, turning to slightly char all sides, until the core end is tender, about 5 minutes. Put 1 wedge of romaine on each of 4 serving plates; top with 2 chicken thighs and drizzle with the reserved herbed dressing. ?
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.
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 HONEY-DIJON RANCH CHICKEN
Make and share this Grilled Honey-Dijon Ranch Chicken recipe from Food.com.
Provided by Debe6496
Categories Chicken Breast
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix marinade ingredients together and pour over the chicken.
- Let marinate all day or overnight.
- Grill.
- Makes 4 servings.
Nutrition Facts : Calories 339.7, Fat 21.4, SaturatedFat 3.2, Cholesterol 75.5, Sodium 223, Carbohydrate 11.2, Fiber 0.3, Sugar 10.4, Protein 25.6
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.
GRILLED LEMON DIJON CHICKEN
Found this recipe on a low carb website. While I don't do low carb, I'm always searching for new recipes to try. Preparation times does not include marination time.
Provided by LARavenscroft
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, combine all ingredients except oil, salt, pepper, and chicken.
- Process until the ingredients are finely chopped.
- Drizzle in the oil and run until the mixture is fluid.
- Add salt and pepper, to taste.
- Wash chicken and pat dry with paper towels.
- Place chicken in a ziploc bag.
- Add marinade and seal bag and refrigerate for several hours or overnight.
- Preheat range top grill or outdoor grill.
- Grill for 7 minutes per side until juices are clear and internal temperature is 170 degrees.
Nutrition Facts : Calories 328, Fat 22.1, SaturatedFat 3.2, Cholesterol 68.4, Sodium 206.4, Carbohydrate 3.8, Fiber 0.6, Sugar 0.7, Protein 28.1
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 GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS
This is a recipe my husband has used for years. He was a chef for 15 years and although it is very simple to prepare and make, it's really delicious. We don't usually measure everything out exactly as given in this recipe, but this just gives you an idea of about how much you'll want for the marinade.
Provided by DEJackel
Categories Chicken Breast
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
- Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
- Poor the marinade all over the chicken (cover top and bottom).
- Let the chicken marinade in the mixture for 2 - 3 hours.
- Grill/barbecue the chicken and serve!
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- 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.
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Ratings 103Category Main CourseCuisine AmericanTotal Time 20 mins
- Prepare the marinade by whisking the olive oil, Dijon mustard, garlic, salt and pepper in a large bowl.
- Add the chicken breast into the bowl and toss to combine and evenly coat the chicken with the marinade. Refrigerate and let marinate for 2 hours or up to 24 hours.
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