Barbecued Chicken Dijon Food

EASY GRILLED DIJON CHICKEN

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

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

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.

DIJON AND TARRAGON GRILLED CHICKEN

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.

DIJON CHICKEN BAKE

Steps:

• In a large resealable plastic bag, combine bread crumbs and Parmesan cheese. In a shallow bowl, whisk the milk and mustard until blended. Dip chicken, a few pieces at a time, into milk mixture, then place in bag and shake to coat., Place chicken, bone side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear.

BARBECUED CHICKEN DIJON

Steps:

• Preheat the grill on medium high.
• Spray one side of the chicken with the olive oil spray. Sprinkle with half the rosemary. Turn over. Repeat.
• Grill the chicken for 8 to 10 minutes, or until no longer pink in the center, turning once halfway through.
• Meanwhile, in a small bowl, stir together the barbecue sauce and mustard.
• When the chicken is done, brush one side with the barbecue sauce mixture. Grill with that side down for 30 seconds. Brush the top side with the barbecue sauce mixture. Turn over. Grill for 30 seconds.
• (Per Serving)
• Calories: 150
• Total Fat: 3.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 63mg
• Sodium: 104mg
• Carbohydrates: 7g
• Fiber: 0g
• Sugars: 5g
• Protein: 23g
• Dietary Exchanges
• 1/2 Carbohydrate
• 3 Very Lean Meat

STICKY BARBECUE CHICKEN

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the chicken in a roasting tin, season well and cook for 40 mins or until cooked through. Either carry on with the recipe or cool and chill. This step can be done up to two days ahead.
• Put the sauce ingredients in a pan and bring to a simmer, then keep cooking until it thickens a little and looks shiny. Use straight away or cool and chill. The sauce will keep for a week in the fridge.
• Heat a barbecue until the coals are glowing white hot. Brush the chicken pieces all over with the sauce and barbecue them on each side until they are browned and sticky, then brush once more with the sauce. Don't worry about cooking them through, as they are already cooked. If you want to cook them indoors, coat them in the sauce and grill on a medium heat on all sides.