Best Grilled Chicken With Mustard Sauce Recipes

GRILLED HONEY MUSTARD CHICKEN

Steps:

• Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temperature.
• Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done.
• Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.

GRILLED CHICKEN BREASTS WITH MUSTARD-GARLIC MARINADE AND SAUCE

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.

GRILLED MUSTARD CHICKEN WITH CREAMY WALNUT SAUCE

Steps:

• Preheat the grill to medium low.
• Place the walnut cream sauce ingredients in a blender and blend on high until everything is smooth and creamy. Season to taste with salt and pepper.
• Rub the chicken legs evenly with the mustard. Sprinkle the chicken with sea salt, parsley, and thyme. Place the chicken legs skin side up on the bbq and let them grill for 15 minutes. Flip the chicken legs over and let them cook for another 5-8 minutes, or until the chicken reaches an internal temperature of 165 degrees.
• Toss the green beans with olive oil and sea salt. Pop them on the grill once the chicken has been on for 15 minutes. Let them grill for 5-8 minutes, or until they are tender but still crisp and they have many have grill marks on them. Toss them with dijon mustard and serve immediately.
• To serve, drizzle the chicken with the walnut mustard sauce and sprinkle some chopped walnuts over the top and the green beans on the side.

GRILLED CHICKEN WITH MUSTARD BARBECUE SAUCE AND TOMATO SALAD

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.

GRILLED CHICKEN WITH THREE-MUSTARD SAUCE

Steps:

• Combine both stocks and vermouth in heavy medium saucepan.
• Boil over high heat until reduced to 3/4 cup, about 25 minutes.
• Add all mustards and whisk to blend.
• Simmer until slightly thickened, about 3 minutes.
• Season sauce to taste with pepper.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving).
• Prepare barbecue (medium-high heat) or preheat a broiler.
• Rub chicken breasts with garlic.
• Season with salt and pepper.
• Grill chicken until cooked through, about 4 minutes per side.
• Transfer chicken to plates. Spoon sauce over and serve.

CHICKEN WITH MUSTARD SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon zest. , Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.

GRILLED CHICKEN WITH MUSTARD SAUCE

Steps:

• To make Basil Butter: In small saucepan, melt the butter or margarine over low heat. Stir in 1 teaspoon garlic powder, the basil, and the 3/4 teaspoon onion powder. Set aside.
• To make the Mustard Sauce: Stir together all ingredients in a small bowl. Refrigerate sauce until you are ready to serve.
• To prepare the chicken: Trim any fat, rinse and pat dry. Place each breast between two pieces of plastic wrap. Working from the center to the outer edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap.
• Grill the chicken for 10 to 12 minutes or until the chicken is tender and no longer pink. Halfway through the grilling, turn the chicken over and generously brush each with the Basil Butter Sauce. Serve the chicken with the mustard sauce.
• I have always served the Mustard Sauce cold, however, it can be served warm. After mixing, place it in a small sauce pan and cook and stir until heated through. Keep warm until serving.
• I uaually double the sauce recipe to have extra on hand. It is excellent on ham and roast beef as well.

HONEY MUSTARD GRILLED CHICKEN

Steps:

• Preheat the grill for medium heat.
• In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
• Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

GRILLED CHICKEN WITH MUSTARD-DILL SAUCE

Steps:

• Prepare grill.
• Stir together honey, mustards, dill, yogurt, and salt and pepper to taste.
• Pat chicken dry, then brush with oil and season with salt and pepper. Grill chicken on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until just cooked through.
• Serve chicken with sauce.