HONEY MUSTARD CHICKEN MARINADE
This tangy-sweet marinade takes a hum-drum weeknight chicken dinner up a notch or two. Mix it up with 1 1/2 pounds of chicken, pop it in the freezer and you'll always have a flavorful meal on hand.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.
QUICK GARLIC-LIME CHICKEN
After tending the farm and growing our own produce, I don't have much time left for cooking. I've found this simple chicken dish ideal for hectic days. -Doris Carnahan, Lincoln, Arkansas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine the first 5 ingredients; add chicken and turn to coat. Cover and refrigerate at least 30 minutes. , Drain; discard marinade. Sprinkle chicken with pepper. Grill, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side.
Nutrition Facts : Calories 191 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 344mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
GARLIC LIME CHICKEN
"I love garlic, and this golden-brown chicken with its fragrant spices and citrus tang is an excellent way to showcase its popular flavor," writes Dorothy Smith of El Dorado, Arkansas.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the lime juice, vinegar, garlic and seasonings; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Discard marinade. In a skillet, brown chicken on all sides in oil. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reaches 170° and juices run clear.
Nutrition Facts :
HONEY-LIME CHICKEN
Serve a plate of Healthy Living Honey-Lime Chicken tonight! A tasty blend of lime juice, garlic and soy sauce make our grilled Honey-Lime Chicken unique.
Provided by My Food and Family
Categories Chicken
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Mix mustard, lime juice, garlic, soy sauce and lime zest until well blended. Reserve 1/2 cup of the mustard mixture for serving with cooked chicken.
- Grill or broil chicken 15 minutes or until cooked through, turning and brushing occasionally with remaining mustard mixture.
- Serve with reserved 1/2 cup mustard mixture.
Nutrition Facts : Calories 200, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g
MUSTARD LIME CHICKEN
from "elana's pantry" - http://www.elanaspantry.com/mustard-lime-chicken/ - marinading time not included
Provided by ellie3763
Categories Chicken Breast
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor. Pulse until ingredients are well combined.
- Rinse chicken breasts and pat dry. Place in a large ziplock bag.
- Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
- Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center.
ONE-PAN HONEY MUSTARD CHICKEN THIGHS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
- Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
- Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
- Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
- Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
- Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
- To serve, plate the chicken and vegetables and top with the pan sauce.
COPYCAT HONEY-MUSTARD CHICKEN TENDERS
This pan-fried honey-mustard chicken tastes like Chick-fil-A®!
Provided by RachelBF90
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Mix eggs, honey mustard, and pepper together in a bowl. Mix flour, chicken seasoning, cayenne, red pepper flakes, seasoning salt, and salt together in a second bowl. Mix bread crumbs and garlic salt together in a third bowl.
- Dredge chicken tenders in the egg-honey mixture, then in the flour mixture, then back in the egg-honey mixture, and finally in the breading mixture. You want a medium coating on each tender.
- Heat oil in a pan over medium-high heat. Fry tenders in the hot oil until breading is dark and crispy and chicken is no longer pink in the center and the juices run clear, about 10 minutes per side.
Nutrition Facts : Calories 790.7 calories, Carbohydrate 105.3 g, Cholesterol 255.9 mg, Fat 20.3 g, Fiber 6.8 g, Protein 47.7 g, SaturatedFat 4.3 g, Sodium 3753.6 mg, Sugar 12.2 g
CRISPY MUSTARD CHICKEN WITH CARROTS
You might expect rye bread and mustard on a sandwich, but here they make a very tasty crust for oven-baked chicken. If you prefer, substitute breasts for the legs.
Provided by Martha Stewart
Categories Chicken Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse bread until coarse crumbs form.
- In a shallow bowl, combine mustard, lime juice, and garlic. Season chicken with salt and pepper. Dip chicken legs (not breast) in mustard mixture, then roll in crumbs, patting to coat. Place legs and breast on a rimmed baking sheet. Drizzle with 1 tablespoon oil.
- Check chicken breast after 20 minutes; remove when done. Roast legs another 10 to 15 minutes, until cooked through.
- While chicken is roasting, toss carrots with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes. Add scallions to carrots, and roast until tender, about 5 minutes.
- Serve legs and vegetables together; reserve breast for another day.
Nutrition Facts : Calories 467 g, Fat 16 g, Fiber 4 g, Protein 57 g
LIME CHICKEN BREASTS IN A SLOW COOKER
Lime chicken in a slow cooker.
Provided by minka
Categories World Cuisine Recipes Asian
Time 6h5m
Yield 5
Number Of Ingredients 7
Steps:
- Place chicken in a slow cooker. Add soy sauce, lime juice, Worcestershire sauce, garlic powder, mustard powder, and pepper; stir to combine.
- Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 320 calories, Carbohydrate 4.2 g, Cholesterol 126.5 mg, Fat 11.9 g, Fiber 0.4 g, Protein 46.7 g, SaturatedFat 3.3 g, Sodium 1583.8 mg, Sugar 1.1 g
GARLIC LIME CHICKEN
From Leanne Ely's book, Saving Dinner (Fall). Serve with garlic mashed potatoes, steamed broccoli, or baked sweet potatoes. The seasonings are relatively mild. You could probably safely add any seasoning left over after sprinkling breasts to the pan without it being too spicy.
Provided by SharleneW
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- On a plate, mix together first seven ingredients (through thyme). Sprinkle mixture on both sides of chicken breasts.
- In a skillet heat butter and olive oil together over medium-high heat. Saute chicken until golden brown (about 5 minutes on each side) and done through.
- Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly cover and serve.
Nutrition Facts : Calories 217.7, Fat 11.6, SaturatedFat 3.8, Cholesterol 85.7, Sodium 330.7, Carbohydrate 1.8, Fiber 0.2, Sugar 0.3, Protein 25.7
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