Barbecued Chicken Dijon Recipes

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EASY GRILLED HONEY-DIJON CHICKEN



Easy Grilled Honey-Dijon Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil, plus more for grill
1/2 teaspoon kosher salt
Freshly ground black pepper
4 boneless skinless chicken breasts, butterflied
1 lime, cut into wedges

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 CHICKEN WITH DIJON AND MEYER LEMON



Grilled Chicken with Dijon and Meyer Lemon image

Provided by Anne Burrell

Time 2h35m

Yield 4 servings

Number Of Ingredients 7

4 Meyer lemons, 2 zested and juiced and 2 halved
1 cup Dijon mustard
2 tablespoons finely chopped rosemary leaves
1 teaspoon crushed red pepper flakes
2 (3-pound) chickens, backbone removed and split in 1/2
Extra-virgin olive oil
Kosher salt

Steps:

  • Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl. Add 1 to 2 tablespoons of 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 for 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 for 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 on the second side. The chicken is done when an instant-read thermometer registers 165 degrees F.
  • 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 and serve with the grilled lemon for extra lemony goodness.

GRILLED CHICKEN DIJON



Grilled Chicken Dijon image

My husband made this for me when we first started dating. My kids love it. It is fast, easy, but very tasty. I chop leftover chicken on a bed of salad greens for a tasty, low-fat lunch.

Provided by Divinemom5

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 3

1/2 bottle Italian salad dressing (fat-free okay)
1/2 cup Dijon mustard (more according to taste)
6 boneless skinless chicken breasts

Steps:

  • In a resealable plastic bag, or flat container with lid, mix dressing and mustard.
  • Add chicken breast and marinate in refrigerator at least 2 hours, turning often.
  • Grill over hot grill 10 minutes on each side or until chicken is no longer pink.
  • Can also be baked in 350 degree oven until chicken is done.

BARBECUED CHICKEN DIJON



Barbecued Chicken Dijon image

Barbecued chicken reaches a new level with the addition of rosemary and flavored mustard.

Yield serves 4, 3 ounces chicken per serving

Number Of Ingredients 5

Olive oil spray
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
1 teaspoon dried rosemary, crushed
1/4 cup barbecue sauce (lowest sodium available)
1 teaspoon flavored Dijon mustard, such as horseradish, orange, or honey

Steps:

  • Preheat the grill on medium high.
  • Spray one side of the chicken with the olive oil spray. Sprinkle with half the rosemary. Turn over. Repeat.
  • Grill the chicken for 8 to 10 minutes, or until no longer pink in the center, turning once halfway through.
  • Meanwhile, in a small bowl, stir together the barbecue sauce and mustard.
  • When the chicken is done, brush one side with the barbecue sauce mixture. Grill with that side down for 30 seconds. Brush the top side with the barbecue sauce mixture. Turn over. Grill for 30 seconds.
  • (Per Serving)
  • Calories: 150
  • Total Fat: 3.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 1.0g
  • Cholesterol: 63mg
  • Sodium: 104mg
  • Carbohydrates: 7g
  • Fiber: 0g
  • Sugars: 5g
  • Protein: 23g
  • Dietary Exchanges
  • 1/2 Carbohydrate
  • 3 Very Lean Meat

EASY GRILLED DIJON CHICKEN



Easy Grilled Dijon Chicken image

A perfect easy summer recipe. In a few minutes you have a moist flavorful dish on the table. It works equally well on an outdoor or indoor grill.

Provided by justcallmetoni

Categories     Chicken Breast

Time 8m

Yield 4 serving(s)

Number Of Ingredients 4

1/4 cup low-fat mayonnaise
3 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon (you can substitute 1 1/2 teaspoons dried tarragon)
4 (5 ounce) boneless skinless chicken breasts

Steps:

  • Mix together the mayonnaise, mustard and tarragon in a shallow bowl.
  • Dip the chicken (both sides) in the sauce.
  • Grill the chicken 5-6 minutes, until done.
  • Enjoy.

DIJON AND TARRAGON GRILLED CHICKEN



Dijon and Tarragon Grilled Chicken image

Categories     Chicken     Mustard     Summer     Grill/Barbecue     Tarragon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

1/3 cup chopped fresh tarragon
1/4 cup Dijon mustard
1/4 cup dry white wine
1 tablespoon olive oil
1 tablespoon honey
2 chickens (each about 3 1/4 pounds), each cut into 2 legs, thighs and wings and 4 breast pieces

Steps:

  • Combine first 5 ingredients in processor. Process until smooth. Place chicken pieces in 15x10x2-inch glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken; toss to coat. Let stand at room temperature 1 hour or refrigerate 2 to 4 hours, turning occasionally.
  • Prepare barbecue (medium heat). Place chicken on barbecue. Cover and grill until chicken is almost cooked through, turning every 5 minutes and basting with marinade, about 30 minutes. Grill without basting until chicken is cooked through, about 7 minutes longer. Serve chicken hot, warm, or at room temperature.

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