Mustard Lemon Chicken Recipes

LEMON-MUSTARD CHICKEN

Steps:

• Place chicken pieces on an unheated broiler pan, broil 4 inches from heat for 15 minutes, until light golden brown.
• While broiling -- in a bowl stir together oil mustard lemon juice lemon pepper oregano red pepper salt & pepper.
• Brush mustard mixture onto chicken turn chicken brush with remaining mixture.
• Broil for 5-10 minutes longer, until chicken is no longer pink.
• EDITED to changed red peppers to red pepper flakes.

MUSTARD LEMON CHICKEN

Steps:

• Combine lemon juice, oil, mustard, sugar, salt and pepper.
• Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
• Refrigerate, covered 30-45 minutes, turning once.
• Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
• Turn and baste every 5 minutes while cooking.

LEMON-MUSTARD ROASTED CHICKEN

Steps:

• Heat oven to 425°F.
• Mix mustard, lemon juice and oil until blended.
• Place chicken on rack of broiler pan; brush with mustard mixture. Season with pepper.
• Bake 40 min. or until chicken is done (165°F).

MUSTARD LEMON CHICKEN

Steps:

• Rinse chicken, pat dry and place in plastic bag. Place bag in a shallow dish.
• Marinade: combine lemon, mustard, sugar, and oil in small bowl; pour over chicken and seal bag. Marinade in refrigerator for 2 to 4 hours, turning occasionally.
• Drain the chicken; reserve the marinade.
• Broil chicken on unheated rack of broiler pan 4 to 5 inches from heat for 12 to 15 minutes, turning once and brushing occasionally with some marinade during fist half of cooking.
• OR you can grill chicken on rack of uncovered grill directly over medium coals for 12 to 15 minutes until no longer pink, turning once and brushing occasionally with marinade.
• To serve: Bring reserved marinade to a boil; cover and boil for 1 minute; serve over chicken.

MUSTARD AND LEMON CHICKEN

Steps:

• The night before you plan to barbecue, combine all the rub ingredients in a small bowl.
• In a small saucepan, melt the butter and stir in the Worcestershire sauce. Remove the giblets and excess fat from the chickens. Massage the chickens thoroughly inside and out with the butter mixture, working the mixture as far as possible under the skin without tearing it. Reserve about one-third of the rub and spread the rest all over the chickens, again massaging inside and out and over and under the skin. Place the chickens in large self-sealing bags and refrigerate.
• Prepare a low heat fire (200° to 220°F) in a wood-fired cooker.
• Remove the chickens from the refrigerator. Rub them again with the dry rub and then insert the onion and lemon wedges into the body cavities. Let the chickens stand at room temperature for about 30 minutes.
• To make the mop, mix together all the ingredients in a saucepan and heat over low heat.
• Place the chickens in the smoker, breast down. Cook for 2 hours, basting with the mop every 30 minutes, or as needed. Turn the birds breast side up and cook for 1 1/2 hours longer, or until the legs move freely and an instant-read thermometer inserted in a thigh or breast registers 180° to 185°F.
• Let the chickens stand for 5 to 10 minutes under a loose tent of aluminum foil. Remove the lemons and onions from the cavities, carve the chicken, and serve.

LEMON MUSTARD CHICKEN

Steps:

• Skin chicken.
• Place chicken pieces,bone side up on unheated rack of a broiler pan.
• Broil 4-5 inches from the heat,about 20 minutes or until light brown.
• Meanwhile in a bowl stir together oil,mustard,lemon juice,lemon pepper seasoning,oregano and red pepper.
• Brush mustard mixture onto chicken.
• Turn chicken,brush with remaning mixture.
• Broil for 5-15 minutes more or until chicken is no longer pink.