Grilled Chicken With Grapefruit Mustard Food

GRILLED CHICKEN WITH GRAPEFRUIT MUSTARD

Steps:

• Poke holes in the chicken with the tines of a fork and set aside. Mix the marmalade, mustard and honey in a bowl. Add the chicken and turn to coat. Add half the grapefruit sections. Juice the remaining grapefruit sections. Add the juice to the marinade and discard the pulp. Refrigerate, covered, overnight.
• Remove the chicken from the marinade, reserve the grapefruit and bring the liquid to a boil. Reduce by half. Season the chicken with salt and brush with some of the glaze.
• Heat the grill and brush with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, until the juices run clear when pricked with a knife, about 12 to 15 minutes. During the last 5 minutes of grilling, broil the grapefruit sections until lightly browned. Serve the chicken topped with a few grapefruit sections and any remaining glaze.

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 SHRIMP WITH GRAPEFRUIT BBQ SAUCE

Steps:

• Cook rice according to package directions.
• Over medium high heat, with cooking spray, heat a stove-top grill pan or griddle.
• In a shallow dish, whisk together grapefruit juice, ketchup, mustard, sugar, chili powder, cumin, olive oil and liquid smoke. Add shrimp and toss to coat. Place shrimp on the grill and cook 2 minutes per side, or until bright pink and cooked through. Serve half of the shrimp over the rice and top with scallions. Reserve the remaining shrimp for po' boy sandwiches, if desired.

GRILLED CHICKEN SANDWICH ON PRETZEL BAGUETTE WITH CITRUS MUSTARD

Steps:

• In a gallon size re-sealable bag, add the chicken, grapefruit soda, orange juice, rice vinegar, Dijon, olive oil, lemon pepper and granulated garlic. Place in the refrigerator and marinate for 2 hours.
• Preheat the grill to medium-high over direct heat.
• Remove the chicken from marinade and add to the grill. Cook for 8 to 10 minutes, flip over and cook until the internal temperature is 160 degrees F, an additional 5 to 6 minutes. Remove from the grill, cover lightly with foil and allow to cool.
• Split the baguettes in half, remove any excess bread from inside the top half and lightly toast on the grill.
• In a small bowl, combine the whole-grain Dijon and marmalade. Spread this mixture on the toasted bread halves.
• Slice the chicken breasts into 1/2-inch pieces on the diagonal and place on the bottom half of the bread. Top evenly with the cheese and lettuce. Top with the top half of the baguette and slice on a diagonal to serve.

GRAPEFRUIT GRILLED CHICKEN

Steps:

• Prepare the grapefruit. Juice one grapefruit into a liquid measure. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink flesh begins, cut between the 2 layers at an angle from the top to bottom all the way around to remove the skin and expose the flesh, making sure to slice off all the pithy white parts. Holding the grapefruit in one hand, release the wedges by using the knife to slice on either side of each segment.
• Place these wedges in a medium saute pan. Squeeze the remaining flesh and membranes of the grapefruit to release any juice into a bowl. Add the sugar and honey. Whisk to combine, then taste. If needed, add a teaspoon or more brown sugar to take away the tart of the grapefruit. Pour half of the mixture into a saute pan with the grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened, about 8 minutes.
• To the remaining half add the oil, 1 teaspoon salt, and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add the chicken, seal and toss a bit before resting on the counter for 25 to 30 minutes. Cook's Note: Any longer and the acid in the grapefruit juice will "cook" the chicken in the marinade and ruin it.
• Heat a grill pan to medium high and brush lightly with oil. Remove the chicken from the plastic bag and shake off the excess marinade. Place the smooth-side down on the grill and cook 2 to 3 minutes, then flip and cook 2 minutes more. Remove to a serving plate and pour the grapefruit sauce over the top.

GRILLED CHICKEN WITH MUSTARD SAUCE

Steps:

• To make Basil Butter: In small saucepan, melt the butter or margarine over low heat. Stir in 1 teaspoon garlic powder, the basil, and the 3/4 teaspoon onion powder. Set aside.
• To make the Mustard Sauce: Stir together all ingredients in a small bowl. Refrigerate sauce until you are ready to serve.
• To prepare the chicken: Trim any fat, rinse and pat dry. Place each breast between two pieces of plastic wrap. Working from the center to the outer edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap.
• Grill the chicken for 10 to 12 minutes or until the chicken is tender and no longer pink. Halfway through the grilling, turn the chicken over and generously brush each with the Basil Butter Sauce. Serve the chicken with the mustard sauce.
• I have always served the Mustard Sauce cold, however, it can be served warm. After mixing, place it in a small sauce pan and cook and stir until heated through. Keep warm until serving.
• I uaually double the sauce recipe to have extra on hand. It is excellent on ham and roast beef as well.

GRILLED CHICKEN WITH THREE-MUSTARD SAUCE

Steps:

• Combine both stocks and vermouth in heavy medium saucepan.
• Boil over high heat until reduced to 3/4 cup, about 25 minutes.
• Add all mustards and whisk to blend.
• Simmer until slightly thickened, about 3 minutes.
• Season sauce to taste with pepper.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving).
• Prepare barbecue (medium-high heat) or preheat a broiler.
• Rub chicken breasts with garlic.
• Season with salt and pepper.
• Grill chicken until cooked through, about 4 minutes per side.
• Transfer chicken to plates. Spoon sauce over and serve.

MUSTARD GRILLED CHICKEN (LIGHT)

Steps:

• Mix together lemon juice, Dijon mustard and spices in a bowl.
• Pour over chicken in a shallow baking dish and turn to coat. Marinate in refrigerator covered for 2-4 hours.
• Grill on BBQ or in oven on broil.

HONEY MUSTARD GRILLED 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!

MUSTARD LOVER'S GRILLED CHICKEN

Steps:

• In a small saucepan, melt butter over low heat. Stir in the mustard, vinegar, salt, pepper, garlic and hot pepper sauce. Cook and stir until heated through; remove from the heat. , Grill chicken, covered, over medium heat, turning occasionally, for 20 minutes. Brush with sauce. Continue basting and turning chicken several times for an additional 10 minutes or until a thermometer reads 180°.