Orange Mustard Grilled Chicken Food

GRILLED ORANGE CHICKEN THIGHS

Steps:

• In a small saucepan, combine juice, sugars and salt; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 10-15 minutes or until mixture reaches a glaze consistency. Remove from heat; stir in mustard and orange zest., Sprinkle chicken with lemon pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°, brushing occasionally with some of the sauce during the last 5 minutes. Serve with remaining sauce.

ORANGE DIJON GRILLED CHICKEN

Steps:

• Whisk together olive oil, apple cider vinegar, orange juice, dijon mustard, garlic and salt. Pour over chicken and refrigerate several hours or overnight.
• Remove chicken from marinade and grill for approximately 15 minutes.

GRILLED LEMON MUSTARD-RUBBED CHICKEN

Steps:

• Combine the mustard, rosemary, red pepper flakes, lemon juice and lemon zest in a small bowl. Add the olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.
• Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin). Brush off any crud on the grill with a wire grill brush and run an oiled towel over the grill to pick up any bits of loosened crud. Season the chicken lightly with salt and arrange gently on the grill, skin-side down, and cook until the skin has started to brown and crisp, 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good).
• Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin-side down for a total of 10 to 12 minutes, then turn it over and cook it until an instant-read thermometer registers 165 degrees F, another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken, up to 5 minutes before the end of cooking.
• When the chicken is nearly done, place the lemon halves on the grill cut-side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!)
• Remove the chicken from the heat. Serve with the grilled lemon for extra lemony goodness and the Grilled Corn Salad.
• Heat a grill or grill pan to medium-high. Grill the corn on all sides until grill marks appear, about 10 minutes. Remove from the heat and allow to cool until manageable. Slice the kernels off the cob and add to a medium bowl. Add the tomatoes, cucumber, cotija and red onion. Stir gently until just combined. Add the cilantro, olive oil, red wine vinegar and lime juice. Stir to combine. Taste and season with salt as needed.

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!

HONEY-MUSTARD GINGER GRILLED CHICKEN

Steps:

• Mix mustard, marmalade, ginger and garlic.
• Place chicken in glass dish or plastic bag. Pour 1/4 cup of the mustard mixture over chicken; turn to coat. Cover. Refrigerate at least 1 hour. Remove chicken from mustard mixture; discard mustard mixture.
• Grill or broil chicken 5 to 6 minutes on each side or until cooked through. Heat remaining mustard mixture. Serve over chicken.

KEN HOM'S GRILLED SOY MUSTARD CHICKEN

Steps:

• With a sharp knife trim all the fat from the chicken. Place the pieces on a platter.
• In a blender or a small-capacity food processor mix the soy sauce, mustard, garlic, fresh coriander, parsley, sesame oil, olive oil, orange zest and ginger to make a rough paste. With a spatula spread this paste evenly over the surface of each chicken thigh. Cover with plastic wrap, refrigerate and marinate one and a half hours.
• A half-hour before you are ready to grill the chicken, remove it from the refrigerator. Preheat a grill or broiler.
• Grill the chicken, turning it once, until it is brown and fairly firm to the touch, 15 to 20 minutes total cooking time. Alternatively, the chicken can be broiled in a preheated oven broiler. Serve at once.

CHICKEN WITH ORANGE-MUSTARD SAUCE

Steps:

• Prick chicken in several places using a fork; arrange in a large dish in 1 layer. Season with salt and pepper and brush with 1 tablespoon olive oil. Cover and refrigerate for 15 to 30 minutes.
• Meanwhile, whisk remaining 2 tablespoons olive oil, mustard, orange zest, cumin, and fennel together in a small glass bowl.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush chicken with orange-mustard sauce and arrange on the preheated grill. Cook, turning often and brushing with more of the sauce, until legs are no longer pink at the bone and juices run clear, 16 to 18 minutes. Transfer chicken to a platter and garnish with cilantro.

ORANGE-MUSTARD GRILLED CHICKEN

Steps:

• In a small bowl, combine the first six ingredients; mix well. Pour 3/4 C of the mixture into a large resealable bag; add the chicken. Seal bag and turn to coat. Refrigerate for 45 minutes. Also refrigerate remaining marinade for basting.
• Coat grill rack with non-stick spray then start the grill. Drain and discard marinade from chicken. Grill chicken over medium heat 5-6 minutes per side or until juices run clear, basting with remaining marinade.

GRILLED HONEY MUSTARD CHICKEN

Steps:

• Preheat a grill to medium high. Whisk the honey mustard, molasses, vinegar, melted butter and hot sauce in a bowl until smooth; season with salt and pepper. Remove 1/4 cup to a small bowl for basting the chicken; set aside the rest for serving.
• Toss the okra and bell peppers with the vegetable oil in a bowl; season with salt and pepper. Tear off a 16-inch piece of foil. Spread the vegetables on the left side of the foil. Fold the right side of the foil over and seal the edges to form a packet.
• Brush the grill grates with vegetable oil. Season the chicken with salt and pepper and grill until marked, about 2 minutes per side. Brush with the honey mustard basting sauce; cover and cook until almost cooked through, 5 to 8 minutes. Uncover and cook, flipping and brushing with the remaining basting sauce, until cooked through, about 5 more minutes. Remove to a cutting board and let rest before slicing.
• Meanwhile, grill the foil packet, flipping halfway through, until the vegetables are tender and charred, 12 to 15 minutes. Top the chicken with chives; serve with the grilled vegetables, cornbread and the reserved honey mustard sauce.

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.

MUSTARD GRIDDLED CHICKEN, BEETROOT & ORANGE SALAD

Steps:

• Put the chicken between 2 sheets of parchment paper or cling film and bash with a rolling pin to flatten. Grate the zest from ½ orange and mix in a bowl with the mustard, 2 tsp oil and plenty of seasoning. Add the chicken and stir well.
• Heat a griddle or frying pan and cook the chicken for 5-6 mins on each side until cooked through. Place on a plate to rest while you assemble the salad.
• Tip the salad leaves into a bowl. Peel and slice the oranges on a plate to catch any juices. Pour the orange juice over the leaves, add the slices with 1tsp oil and toss together. Add the beetroot, then slice the chicken and add to the salad along with any resting juices. Divide everything between plates and serve.

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°.

GRILLED ORANGE SESAME CHICKEN AND VEGETABLES

Steps:

• Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside.
• Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.
• Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette.

GRILLED HONEY MUSTARD CHICKEN RECIPE

Steps:

• In a bowl or bag, combine your Dijon Mustard, honey, Olive oil, lemon juice, Worcestershire sauce, garlic salt, and parsley until fully incorporated. Add your chicken breasts or tenderloins.
• Let marinade for 4-8 hours in the fridge.
• Heat grill to medium heat, place chicken on the grill and cook on both sides for about 4 minutes or until juice runs clear.
• In a separate bowl, combine 1/4 cup yellow mustard and 1/4 cup honey. Drizzle over chicken before serving.