Chicken In Many Mustards Marinade For The Grill Recipes

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GRILLED CHICKEN MARINADE



Grilled Chicken Marinade image

Keep this grilled chicken marinade on hand for easy weeknight cooking. You'll get juicy chicken every time so you never have to worry about dry chicken again!

Categories     Barbeque     easy chicken     Father's Day     Fourth of July     tailgate     grilled     main dish     poultry

Time 1h10m

Yield 6-8 servings

Number Of Ingredients 12

1/2 c. extra-virgin olive oil
1/4 c. soy sauce
3 garlic cloves, chopped
1 tbsp. brown sugar
2 tbsp. lemon juice
1 tbsp. dijon mustard
1 tsp. fresh thyme leaves, chopped
1 tsp. kosher salt
1/2 tsp. ground black pepper
4 lb. bone-in chicken pieces, such as drumsticks, thighs, or leg quarters
1 c. marinade
Oil, as needed

Steps:

  • For the marinade: Combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, dijon mustard, thyme, salt, and black pepper in a pint-sized mason jar. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use.
  • For the grilled chicken: Place the chicken in a zip-up gallon bag. Add all of the marinade, seal the bag, and refrigerate for 30 minutes (or up to 4 hours).
  • Meanwhile, pre-heat one side of the grill to medium heat, around 350°, and leave the other side unlit. Oil the grill grates well.
  • Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.
  • Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes more (depending on the size of your chicken pieces). Let rest for 5 minutes, then serve immediately.

CHICKEN IN MANY MUSTARDS MARINADE FOR THE GRILL



Chicken in Many Mustards Marinade for the Grill image

Entered for safe-keeping. From Simply Classic by Jr. League of Seattle. For greater food safety, discard reserved marinade and prepare another set of marinade for heating on the stove for the sauce.

Provided by KateL

Categories     Chicken Breast

Time 8h8m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breast halves
1/2 cup apple juice
1/4 cup Dijon mustard
1/4 cup whole grain mustard
1/4 cup sweet-hot mustard
1/4 white wine vinegar
1/4 cup vegetable oil
2 tablespoons lemon juice
1 shallot, minced

Steps:

  • Combine apple juice, mustards, vinegar, oil, lemon juice and shallot in a medium bowl and mix well.
  • Place chicken in a single layer in a shallow non-reactive pan. Pour marinade over, cover and refrigerate 8 hours or overnight.
  • To cook, drain chicken, reserving marinade. Place chicken over medium-hot coals and grill 6-7 minutes per side, until internal temperature is 165 degrees Fahrenheit (74 C). While chicken is grilling, place reserved marinade in a saucepan over medium heat and bring to a boil (or use a fresh batch of marinade ingredients). Reduce heat and simmer 8 minutes, or until chicken has finished cooking. Spoon sauce over chicken and serve.

GRILLED CHICKEN BREASTS WITH MUSTARD-GARLIC MARINADE AND SAUCE



Grilled Chicken Breasts with Mustard-Garlic Marinade and Sauce image

Chicken breasts in a Progresso™ broth-mustard-garlic marinade are grilled, then the marinade is boiled with a touch of maple syrup and more Progresso™ broth for a luscious sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 4

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 cup Progresso™ chicken broth (from 32-oz carton)
3 tablespoons olive oil
3 tablespoons Dijon mustard
2 tablespoons lemon juice
3 cloves garlic, finely chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons real maple syrup
Chopped fresh parsley for garnish, if desired

Steps:

  • Place chicken breasts in resealable food-storage plastic bag.
  • In medium bowl, beat 1/2 cup of the broth, the oil, 2 tablespoons of the Dijon mustard, the lemon juice, garlic, salt and pepper with whisk. Pour over chicken; seal bag. Refrigerate at least 1 hour but no longer than 8 hours to marinate.
  • Heat gas or charcoal grill. Remove chicken from marinade; pour marinade into 1-quart saucepan. Beat in remaining 1/2 cup broth and maple syrup with whisk. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Meanwhile, heat sauce to boiling and cook 10 minutes, stirring frequently. Sauce should be smooth and slightly syrupy. Remove from heat; stir in remaining 1 tablespoon Dijon mustard.
  • Serve chicken breasts with sauce; top with parsley.

Nutrition Facts : Calories 330, Carbohydrate 9 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 0 g, Protein 38 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 7 g, TransFat 0 g

MUSTARD CHICKEN



Mustard Chicken image

Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.

Provided by Juliet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breasts
1 cup prepared mustard
1 (6 ounce) can French-fried onions

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
  • Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 21.3 g, Cholesterol 68.4 mg, Fat 25 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 6.5 g, Sodium 1146.1 mg, Sugar 0.5 g

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