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.
SUNNY'S BACON-WRAPPED HONEY DIJON TURKEY BREAST
Provided by Sunny Anderson
Categories main-dish
Time 11h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the brine: Add the salt, sugar and 1 cup warm water to a medium bowl. Whisk until the granules dissolve. Add the turkey, then transfer everything to a resealable plastic bag and refrigerate for 8 hours or up to overnight.
- For the coating: Add the mustard, mayonnaise, honey and thyme to a small bowl. Stir to combine.
- Remove the turkey from the brine, then pat dry and let rest at room temperature for 2 hours.
- Preheat the oven to 400 degrees F.
- Slather half the coating over the top side of each breast. To wrap the turkey, lay 6 slices of bacon parallel to each other, overlapping slightly, on a piece of parchment paper or plastic wrap. Place a turkey breast, coated-side down, in the middle of the strips, oriented perpendicularly to the bacon. Cover the bottom of the turkey with more coating. Use the parchment or plastic wrap to lift all of the bacon over and around the breast, overlapping the ends. Roll over and release from the parchment, then place on a baking sheet outfitted with a wire rack, bacon-seam-side down. Sprinkle generously with black pepper. Repeat with the remaining bacon and turkey breast.
- Roast the turkey until a meat thermometer reads about 160 degrees F, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1-inch slices.
GRILLED HONEY-DIJON BRINED TURKEY BREAST
Mustard and honey give turkey a subtle sweet-tangy taste to grilled turkey breast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 14h25m
Yield 8
Number Of Ingredients 9
Steps:
- In 6-quart container or stockpot, stir water, honey, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover; refrigerate at least 12 hours but no longer than 24 hours.
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove turkey from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine.
- In small bowl, mix remaining ingredients; brush over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of breast and does not touch bone.
- Place turkey on unheated side of 2-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour.
- Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 165°F.
- Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing.
Nutrition Facts : Calories 400, Carbohydrate 5 g, Cholesterol 145 mg, Fiber 0 g, Protein 54 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 4 g, TransFat 0 g
CITRUS GRILLED TURKEY BREAST
Instead of the usual outdoor barbecue, treat your guests to a sit-down dinner featuring this delicious grilled entree with a luscious herb and citrus gravy. I comes from our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. Secure skin to underside of breast with toothpicks., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place turkey over drip pan. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 170°. Cover and let stand for 10 minutes., Meanwhile, pour pan drippings into a measuring cup; skim fat. In a small saucepan, combine cornstarch and water until smooth. Add the orange juice, orange zest, lemon zest, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices from turkey breast. Remove herb mixture from turkey; stir into gravy. Slice turkey and serve with gravy.
Nutrition Facts : Calories 203 calories, Fat 4g fat (2g saturated fat), Cholesterol 105mg cholesterol, Sodium 181mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
HONEY-MUSTARD TURKEY BREAST
Honey mustard adds subtle flavor to this moist roasted turkey breast from our Test Kitchen. Don't have honey mustard? Use 1/4 cup each honey and brown mustard.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Place the turkey breast, skin side up, on a rack in a foil-lined shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over turkey. , Bake, uncovered, at 325° for 1-3/4 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. Cover and let stand for 10 minutes before slicing.
Nutrition Facts : Calories 283 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 221mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
HONEY DIJON CHICKEN FROM TIPHERO.COM
This is a very simple one baking sheet dinner that's easy to throw together on those busy weeknights. You got everything you need for a flavorful dinner, chicken, potatoes, and broccoli all marinated and drizzled with a delicious honey dijon glaze.
Provided by Kari Bass
Categories Poultry
Time 50m
Yield 1 chicken breast per person, 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together 1 Tbsp of the olive oil with the honey, Dijon, garlic, oregano, basil, salt, and pepper.
- Reserve half of the sauce for later, then marinate the chicken in the rest of the sauce for an hour.
- Preheat the oven to 400°F.
- Toss the potatoes with the second Tbsp of olive oil and a pinch of salt. Place them on a foil-lined half sheet pan and lay the chicken breasts on top. Add the broccoli to the pan, then drizzle the reserved sauce over top.
- Bake 35 minutes or until the chicken is cooked through and the potatoes are tender.
- *If you prefer your broccoli to still have some crispness to it, don't add the broccoli to the pan until 15 minutes into the cooking time.
Nutrition Facts : Calories 379.9, Fat 10.6, SaturatedFat 1.7, Cholesterol 75.5, Sodium 520.4, Carbohydrate 42.1, Fiber 2.8, Sugar 13.9, Protein 32.4
GRILLED HONEY MUSTARD TURKEY BREAST
Simplify your grilling with a whole turkey breast, serving 8. Two classic preparations-savory herb rub and honey mustard baste-make one delicious outcome.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h50m
Yield 8
Number Of Ingredients 6
Steps:
- If using charcoal grill, place drip pan with 1/2 inch water directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
- In small bowl, mix basil, rosemary, salt and pepper. Rub basil mixture over all sides of turkey. Insert barbecue meat thermometer so tip is in thickest part of turkey and does not touch bone.
- Place turkey, skin side down, on grill over drip pan or over unheated side of gas grill. Brush with dressing. Cover and grill over medium heat 30 minutes. Turn turkey; brush with dressing. Cover and grill 2 to 3 hours longer, brushing occasionally with dressing, until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.
- Remove turkey from grill; cover with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 360, Carbohydrate 0 g, Cholesterol 145 mg, Fat 2 1/2, Fiber 0 g, Protein 54 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 0 g, TransFat 0 g
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