GRILLED HONEY MUSTARD CHICKEN
Grilled Honey Mustard chicken is tender and juicy grilled chicken covered in a sweet and tangy sauce with a punch of spice. It is simple to prepare and so flavorful. The fresh and perfectly balanced flavors of the honey mustard will be a staple in your summer BBQ plans!
Provided by Alyssa Rivers
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temperature.
- Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done.
- Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.
Nutrition Facts : Calories 410 kcal, Carbohydrate 37 g, Protein 50 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 145 mg, Sodium 910 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
MUSTARD CHICKEN BARBECUE
Prepare the chicken ahead of time so it has time to marinate. At dinner time, just make the simple sauce while the chicken grills.
Provided by BHG Test Kitchen
Time 5h10m
Number Of Ingredients 6
Steps:
- If desired, remove skin from chicken. Rinse chicken and pat dry with paper towels. Place chicken in a plastic bag in a shallow dish; set aside.
- For marinade, stir together mustard, vinegar, Worcestershire sauce, and thyme until smooth. Pour marinade over the chicken. Seal the bag and turn to coat the chicken with marinade. Chill for 4 to 24 hours, turning the bag occasionally. Drain the chicken, reserving marinade. Measure 1/3 cup marinade; set aside to use to make the sauce.
- In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the drip pan. Place the chicken pieces, bone side down, on the grill rack over the drip pan but not over the coals. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing occasionally with remaining marinade. (Do not brush during the last 5 minutes of grilling.)
- Meanwhile, in a small saucepan, combine the 1/3 cup reserved marinade and the molasses. Heat to boiling; reduce heat. Simmer, covered, for 5 minutes. Pass sauce with chicken. Makes 4 servings.
Nutrition Facts : Calories 327 kcal, Carbohydrate 10 g, Cholesterol 103 mg, Protein 31 g, SaturatedFat 4 g, Sodium 904 mg, Fat 17 g, UnsaturatedFat 0 g
GRILLED MUSTARD BARBECUE CHICKEN WINGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium. Combine the brown sugar, paprika, cumin and garlic powder in a small bowl. Season the wings with salt and pepper and toss with the vegetable oil in a large bowl. Add the spice mixture and toss until evenly coated.
- Oil the grill grates; arrange the wings on the grill and cover. Cook, turning the wings occasionally, until well browned and cooked through, 20 to 25 minutes. Remove to a large bowl and toss with the barbecue sauce. Serve with coleslaw, cornbread and/or watermelon.
Nutrition Facts : Calories 460, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 168 milligrams, Sodium 591 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 29 grams, Sugar 16 grams
CAROLINA MUSTARD BBQ CHICKEN
Grilling over low heat then quick-searing ensures perfectly cooked chicken that's juicy on the inside and crisp on the outside. Brush the chicken with a tangy Carolina-style barbecue sauce that features yellow mustard, cider vinegar and Grill Mates® Applewood Rub.
Provided by Grill Mates
Categories Entrees,
Yield 6
Number Of Ingredients 5
Steps:
- Season chicken with 3 tablespoons of the Applewood Rub. Refrigerate 30 minutes, if desired.
- Mix mustard, vinegar, water and remaining 2 tablespoons of Applewood Rub in medium bowl until blended. Set aside.
- Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Place chicken on unlit side of grill. Close grill.
- Grill 40 to 45 minutes or until internal temperature of thickest part of chicken is 165°F, turning occasionally. Move chicken to lit side of grill with skin-side down. Brush with mustard barbecue sauce. Turn lit side of grill to high.
- Grill, uncovered, 3 to 5 minutes longer or until chicken is charred, turning once and brushing with additional sauce.
Nutrition Facts : Calories 272 Calories
MUSTARD BBQ SAUCE
A sweet mustard-based BBQ sauce with a bit of a bite, excellent on chicken and pork. Also makes a great dipping sauce for chicken fingers! Baste on meat while grilling or serve on the side. Will store covered in refrigerator for 2 to 3 weeks.
Provided by alaskaninthesouth
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 10
Steps:
- Mix mustard, honey, brown sugar, cider vinegar, garlic powder, paprika, mustard, salt, black pepper, and cayenne pepper in a jar with a tight-fitting lid. Cover jar and shake until sauce is well combined.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 7 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.4 g, Sodium 118.1 mg, Sugar 6.2 g
HONEY MUSTARD AND RED ONION BARBECUED CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill pan or griddle over medium high heat.
- Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and saute 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting.
- Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.
GRILLED CHICKEN WITH MUSTARD BARBECUE SAUCE AND TOMATO SALAD
For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a bright counterpart to the chicken's smoky char.
Provided by Kat Boytsova
Categories Grill Vinegar Honey Grill/Barbecue Paprika Mustard Chicken Onion Green Bean Tomato Summer Labor Day Fall Backyard BBQ Entertaining Wheat/Gluten-Free Dairy Free Dinner
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat). Clean and lightly oil grate.
- Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.
- Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt. Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15-20 minutes. The smaller pieces will go more quickly ,and you can transfer them to a rimmed baking sheet until all pieces are ready.
- Uncover grill and return any pieces from baking sheet back to grill. Using a brush, generously baste chicken with reserved sauce. Continue to grill, turning every 1-2 minutes and basting the other side, until the internal temperature of thickest part of breast registers 155°F and sauce is shiny and lacquered, about 6 minutes. Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly). Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.
- While chicken rests, gently toss onions, 2 Tbsp. oil, and 1 tsp. salt in a medium bowl, being careful not to break up onion rounds into rings. Grill over medium-low heat, turning once, until charred on both sides and tender, 10-15 minutes.
- Whisk 2 Tbsp. bean pickling liquid and remaining 2 Tbsp. mustard in a large bowl. Drain beans and add to bowl. Add tomatoes and grilled onions. Toss to combine; season with salt.
- Arrange chicken on a large platter and serve with salad alongside.
- Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
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