EASY GRILLED CHICKEN RECIPE
A simple marinade and easy tips for grilling makes this easy grilled chicken recipe the BEST. Make these flavorful, juicy chicken breasts for dinner tonight!
Provided by Kristine Rosenblatt
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Combine the olive oil, lemon juice, garlic, oregano, chili powder, salt and pepper in a small bowl. Whisk until well combined.
- Place the chicken breasts in a zip-top plastic bag and pound them using a meat mallet or rolling pin until they are an even thickness, about ½-inch thick.
- Pour the marinade into the bag with the chicken, seal the bag, and place it in a baking dish (in case of leaks). Turn the bag to coat all parts of the chicken. Place chicken in the refrigerator for 30 minutes to 2 hours.
- Clean the grates of a gas or charcoal grill (or use an indoor grill pan). Oil the grill grates and heat the grill to medium high (375-450 degrees F).
- Remove the chicken from the marinade and discard extra marinade. Grill chicken for 5-8 minutes per side, until cooked through. The internal temperature of the chicken should reach 165 degrees F. For the best grill marks and juicy chicken, begin cooking the chicken on a hotter part of the grill for a few minutes and then move it to lower heat to finish cooking through.
- Let chicken rest for 5 minutes before serving.
Nutrition Facts : ServingSize 3 ounces chicken, Calories 160 kcal, Protein 28 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 77 mg, Sodium 70 mg
EASY CHICKEN DIJON
This is the basic recipe I use for Dijon chicken, I also substitute cajun seasonings, honey mustard, crushed carlic croutons. This recipe is so easy to mix and match to any tastes or what you have on hand. I also cut one of the breasts into " nuggets " then season, coat and dredge, my DS doesn't know of " Mickey D's " fast food. Easy finger food for toddlers, adjust the seasonings for toddler's taste. You can bake these " nuggets " within the same pan, but adjust baking time down for this size. I also lightly drizzle honey atop his servings, healthier and fun for him to have his own.
Provided by peachez
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees.
- Season chicken to your taste.
- In a small bowl, mix well the sour cream and Dijon mustard- set aside.
- Dip each seasoned breast in sour cream/ mustard mixture, coating well.
- Dredge each coated breast in seasoned bread crumbs.
- Arrange pieces in a a 13 x 9 baking pan.
- Bake for 50 minutes or until thickest part is no longer pink.
Nutrition Facts : Calories 311.5, Fat 10.7, SaturatedFat 3.9, Cholesterol 90.8, Sodium 1093.2, Carbohydrate 21, Fiber 2.6, Sugar 1.8, Protein 31.8
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.
EASY GRILLED CHICKEN
Make and share this Easy Grilled Chicken recipe from Food.com.
Provided by mysonshine
Categories Chicken Breast
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Combine the Heinz 57 sauce and Italian dressing.
- Pour over the chicken breasts, scoring the chicken before grilling (You can also marinate overnight.) Enjoy!
MUSTARD CHICKEN RECIPE
This Dijon Mustard Chicken recipe serves up pan fried chicken breasts, that are both crispy and succulent, in a smooth and creamy mustard sauce. Easy, vibrant and packed with flavor!
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Halve each chicken breast lengthwise to create 4 even-sized pieces.
- Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.
- Add in the remaining butter and shallots. Saute until the shallots soften.
- Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.
- Add in the chicken broth, mustard, heavy cream, salt and pepper.
- Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens. Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through. Sprinkle with parsley and serve!
Nutrition Facts : Calories 394 kcal, Carbohydrate 12 g, Protein 28 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 143 mg, Sodium 648 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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.
EASY DIJON CHICKEN
Make and share this Easy Dijon Chicken recipe from Food.com.
Provided by cuisinebymae
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together milk and Dijon mustard.
- Have crumbs and tarragon mixed toegther in another bowl.
- Dip chicken pieces in milk mixture, and then dip them in crumbs.
- Place in a shallow baking dish in a single layer.
- Cover and bake in a preheated 375F oven for 30 minutes.
- Uncover and bake for a further 15 minutes, or until chicken is done as you like.
Nutrition Facts : Calories 208, Fat 3.5, SaturatedFat 1.1, Cholesterol 71.6, Sodium 354.8, Carbohydrate 12, Fiber 1.1, Sugar 1.3, Protein 30.4
CREAMY DIJON CHICKEN
This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
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.
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- Using a sharp knife and cutting board, cut the lemon in half. Bring out a large bowl and a juicer (handheld or otherwise) and juice both halves of the lemon into the bowl.
- Measure out the avocado oil, dijon mustard, garlic powder, dried thyme, and kosher salt with measuring spoons and add to the bowl with the lemon juice. Stir with a small whisk or other utensil to combine the mixture.
- Remove the chicken thighs from their packaging and, if desired, cut off any large clumps of fat. Place the chicken thighs in the bowl and mix them up with the marinade until they're well covered. Set aside - and wash your hands!
- While the chicken is marinating, fire up your grill to about 350 degrees F. Make sure the grill grates are clean.
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- Make the marinade. In a sealable jar, combine the lemon juice, olive oil, Dijon mustard, garlic, jalapeno pepper, salt and pepper ... shaking vigorously until combined. Refrigerate until ready to use.
- Marinate the chicken. Place chicken breasts in sealable plastic bag and pour some of the marinade over the chicken, reserving about 1/4 cup of the marinade for basting and serving. Seal the bag and refrigerate the chicken for at least 1/2 hour or overnight.
- Prepare your cooking equipment and fuel. Whether you are grilling over charcoal, propane or over a wood-burning campfire, get the heat up to a medium temperature.
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5/5 (2)Total Time 45 minsCategory BasicsCalories 406 per serving
- Combine the balsamic vinegar, olive oil, garlic, dijon mustard, sweetener, salt and pepper and whisk well.
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- Spray grill with non-stick spray to prevent chicken from sticking to the grill. Preheat grill to 500 degrees and reduce to 400 degrees when ready to add the chicken to the grill. Remove the chicken from the marinade and discard the bag of marinade. Wipe chicken with a paper towel before placing on the grill. Place chicken on the grill for about 4- 6 minutes and then flip to the other side of chicken cook another 2- 4 minutes. The internal temperature of the chicken should be 165 degrees.
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- Combine the lemon juice, mustard, olive oil, garlic, oregano, salt, and pepper. Marinate the chicken in this mixture for at least 4 hours, ideally overnight.
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- Prepare the marinade by whisking the olive oil, Dijon mustard, garlic, salt and pepper in a large bowl.
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- In a medium mixing bowl, combine the mustard, cayenne, and vinegar. Whisk together as you add oil in a thin stream.
- Transfer the marinade to a large zip-top bag. Add the chicken pieces and seal the bag. Massage the bagged chicken well to distribute the marinade around each piece.
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