Mustard Lovers Grilled Chicken Food

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MUSTARD LOVER'S GRILLED CHICKEN



Mustard Lover's Grilled Chicken image

I'm a big fan of all types of mustard. So I know, I had to try this recipe. My family loves the unique robust sauce.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 8

1/4 cup butter, cubed
1-1/3 cups prepared mustard
1/4 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
3 drops hot pepper sauce
3-1/2 pounds chicken legs or thighs

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°.

Nutrition Facts : Calories 280 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 729mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.

HONEY MUSTARD GRILLED CHICKEN



Honey Mustard Grilled Chicken image

'If ye have faith as a grain of mustard seed', ye shall make and enjoy this simple, tangy, delicious grilled chicken dish!

Provided by Connie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 5

⅓ cup Dijon mustard
¼ cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves

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!

Nutrition Facts : Calories 265.9 calories, Carbohydrate 22 g, Cholesterol 69.8 mg, Fat 8.3 g, Fiber 0.1 g, Protein 24.7 g, SaturatedFat 1.6 g, Sodium 617.6 mg, Sugar 17.5 g

MEXICAN GRILLED CHICKEN



Mexican Grilled Chicken image

We love this chicken. The marinade whips up in a minute in the food processor or blender. Preparation time does not include time to marinate.

Provided by Pesto lover

Categories     Chicken Breast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

8 chicken thighs or 4 chicken breast halves, on the bone
1/2 onion
1 large garlic clove
1/4 cup olive oil
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried chipotle powder
1 teaspoon paprika
1 limes, juice of or 2 tablespoons apple cider vinegar
1 handful cilantro leaf (optional)

Steps:

  • Put all marinade ingredients in the blender or food processor and liquify.
  • Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
  • Refrigerate for at least 2 hours I leave it for about 10 hours.
  • Remove chicken from marinade and place on hot grill. Discard marinade.
  • Grill, turning occasionally, until chicken is cooked through.

MOLASSES-MUSTARD BARBECUED CHICKEN



Molasses-Mustard Barbecued Chicken image

American barbecued chicken is usually slathered with a tomato-based sauce. This variation skips the tomatoes but keeps the sweet and spicy kick. Molasses gives it a coffee-toffee flavor and that familiar sticky quality that's so appealing. Serve the chicken with creamy potato salad and corn on the cob. You can use boneless...

Provided by Dave Smith

Categories     Chicken

Number Of Ingredients 9

4 chicken thighs
1/3 c dark molasses
3 Tbsp dijon mustard
2 Tbsp honey
2 Tbsp thyme, leaves
1 1/2 Tbsp apple cider vinegar
1 1/2 Tbsp vegetable oil
1/2 tsp salt
1/2 tsp red pepper flakes

Steps:

  • 1. Place chicken breasts between 2 sheets of plastic wrap; with flat side of meat mallet, pound to flatten chicken to 1/2 inch. In shallow glass or ceramic baking dish or resealable plastic bag, stir together molasses, mustard, honey, thyme, vinegar, oil, salt and crushed red pepper. Add chicken, turning to coat both sides. Refrigerate 2 to 4 hours.
  • 2. Heat grill. Remove chicken from barbecue sauce; reserve sauce. Oil grill grates. Place chicken on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Grill 8 to 10 minutes or until no longer pink in center, turning once and brushing with sauce halfway through. Discard remaining sauce.

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