Grilled Mustard Chicken With Fresh Corn Polenta Recipe Epicuriouscom

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GRILLED CHICKEN WITH MUSTARD BARBECUE SAUCE AND TOMATO SALAD



Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad image

For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a bright counterpart to the chicken's smoky char.

Provided by Kat Boytsova

Categories     Grill     Vinegar     Honey     Grill/Barbecue     Paprika     Mustard     Chicken     Onion     Green Bean     Tomato     Summer     Labor Day     Fall     Backyard BBQ     Entertaining     Wheat/Gluten-Free     Dairy Free     Dinner

Yield 6-8 servings

Number Of Ingredients 14

2 Tbsp. extra-virgin olive oil, plus more for grill
¼ cup apple cider vinegar
¼ cup (packed) light brown sugar
2 Tbsp. honey
2 tsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. paprika
¼ tsp. cayenne pepper
½ cup plus 2 Tbsp. country-style mustard
5-6 lb. skin-on, bone-in chicken breasts and/or whole legs
2 Tbsp. plus 3 tsp. kosher salt, divided, plus more
2 large sweet onions, sliced into ½"-thick rounds
1 (15-oz.) jar pickled green beans
2 lb. tomatoes, halved if large, sliced into ½"-thick rounds

Steps:

  • Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat). Clean and lightly oil grate.
  • Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.
  • Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt. Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15-20 minutes. The smaller pieces will go more quickly ,and you can transfer them to a rimmed baking sheet until all pieces are ready.
  • Uncover grill and return any pieces from baking sheet back to grill. Using a brush, generously baste chicken with reserved sauce. Continue to grill, turning every 1-2 minutes and basting the other side, until the internal temperature of thickest part of breast registers 155°F and sauce is shiny and lacquered, about 6 minutes. Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly). Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.
  • While chicken rests, gently toss onions, 2 Tbsp. oil, and 1 tsp. salt in a medium bowl, being careful not to break up onion rounds into rings. Grill over medium-low heat, turning once, until charred on both sides and tender, 10-15 minutes.
  • Whisk 2 Tbsp. bean pickling liquid and remaining 2 Tbsp. mustard in a large bowl. Drain beans and add to bowl. Add tomatoes and grilled onions. Toss to combine; season with salt.
  • Arrange chicken on a large platter and serve with salad alongside.
  • Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

MUSTARD GRILLED CHICKEN (LIGHT)



Mustard Grilled Chicken (Light) image

Make and share this Mustard Grilled Chicken (Light) recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup lemon juice
1/3 cup Dijon mustard
2 teaspoons basil
1 teaspoon italian seasoning
2 teaspoons lemon zest
salt and pepper
4 skinless chicken breast halves

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.

GRILLED POLENTA WITH CORN AND PARMESAN



Grilled Polenta with Corn and Parmesan image

Categories     Side     Parmesan     Cornmeal     Corn     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup corn kernels
3 cups water, divided
1 teaspoon salt
1 cup stone-ground cornmeal
Additional olive oil
1/2 cup freshly grated Parmesan cheese

Steps:

  • Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat.
  • Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture.
  • Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.)
  • Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot.

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