Herb Mustard Grilled Chicken Recipes

MUSTARD AND HERB GRILLED CHICKEN

Steps:

• Whisk together in the marinade ingredients in a bowl. Oil, mustard, orange juice, paprika, oregano, thyme, parsley, salt, and pepper.
• Place chicken either in a bowl or a plastic bag and pour marinade over chicken. Be sure that all of the pieces are evenly coated. Place in the fridge to marinate for 2 hours or up to 24 hours.
• When ready to cook chicken bring it out on the counter and let it continue to sit for about 20 minutes so it won't be as cold. This will help the meat get a better sear on the grill.
• On a hot grill set on medium heat place the chicken directly on the grill after shaking off the excess marinade. Grill until cooked through turn once half way through the cooking time.
• Boneless Skinless Breast: Grill for about 6-7 minutes each side until internal temperature is 165 degrees.
• Chicken Wings: Grill for about 10 minutes on each side until internal temperature is 165 degrees.
• Chicken Quarters: Grill for 10 minutes on each side over medium-high heat. After 20 minutes lower temperature to medium and continue to cook until internal temperature is 170 degrees or the juices run clear from the thigh joint.
• Breast and wings can be served immediately. Allow the quarters to cool for 10 minutes before serving. Serve hot!

HERB-MUSTARD CHICKEN

Steps:

• In a large resealable plastic bag, combine the first nine ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Add chicken; seal bag and turn to coat. Refrigerate for at least 4 hours. , Drain and discard marinade. Grill, covered, over medium-low heat for 40-50 minutes or until juices run clear, turning and basting with reserved marinade every 15 minutes.

GRILLED MUSTARD AND HERB CHICKEN

Steps:

• De-bone chicken.
• Mix the oil, herbs, mustard and vinegar.
• Coat chicken and marinade overnight in the fridge.
• Get bbq or grill sizzling hot.
• Place chicken skin side down.
• Expect smoke and sizzling.
• Cool until skin is brown and crispy, turning after 4-5 minutes.
• Continue cooking until juices run clear - roughly 4-5 further minutes.
• Serve with a sprinkle of sea salt and a squeeze of lemon.

GRILLED HERB MUSTARD CHICKEN

Steps:

• In a small bowl, stir together mustard, spices and water until smooth.
• Coat chicken with a thick layer of the sauce, reserving the rest for later.
• Grill chicken for 10 - 12 minutes over medium heat, turning once.
• During the last few minutes of grilling, brush chicken with a sauce until coated.

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

HERB-MUSTARD GRILLED CHICKEN

Steps:

• 1. Whisk all ingredients in a bowl; mix well. Pour over chicken in a shallow dish, turning to coat. Marinate, covered, in the refrigerator 4-10 hours, turning occasionally.
• 2. Grill the chicken over hot coals for 5-6 minutes per side or until cooked through.

MUSTARD-HERB CHICKEN BREASTS

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 2 hours, turning once. , Grill chicken, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°.