Best Mustard Maple And Walnut Sauce With Grilled Chicken Recipes

GRILLED MAPLE MUSTARD CHICKEN

Steps:

• In a bowl combine the pure maple syrup, dijon mustard, soy sauce, and fresh rosemary, Whisk until evenly combined.
• Place the chicken in a gallon size plastic bag. Add 4 Tbsps of the maple mustard sauce, kosher salt and pepper to taste, and crushed red pepper flakes if using. Massage the bag until evenly mixed. Marinate at least 1 hour.
• Grill the chicken over medium to medium high heat for 5-8 minutes per side. Brush with more of the maple mustard sauce during the last few minutes of grilling.
• Serve with the remaining maple mustard sauce for dipping.

MAPLE MUSTARD GRILLED CHICKEN

Steps:

• Whisk together maple syrup, mustard, lemon juice, paprika and salt. Reserve 1/4 cup of marinade to brush on chicken when cooking. Pour remaining marinade over chicken and refrigerate a few hours to overnight.
• Remove chicken from marinade and grill 12 to 15 minutes, until juices run clear. Brush chicken on both sides with reserved marinade before removing from grill.

GRILLED MAPLE MUSTARD CHICKEN

Steps:

• In the bowl of the marinating container measure out both mustards, maple syrup, and vinegar.
• Finely chop rosemary* and add to the marinade. Stir to combine.
• Trim any excess fat from the chicken then sprinkle with salt and pepper.
• Place chicken in the marinade and stir to ensure chicken is coated well.
• Refrigerate marinating chicken up to 24 hours, but no less than 30 minutes.
• Heat gas grill to about 350 degrees with medium-high heat.
• Remove chicken from the marinade, wiping excess marinade against the edge of the bowl, and grill over direct heat for 3 - 4 minutes per side.
• Check the internal temperature to ensure it has reached 165 degrees. Remove from grill and let rest 3 - 5 minutes prior to serving.

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.

MAPLE-MUSTARD GRILLED CHICKEN

Steps:

• Combine mustard, maple syrup, and vinegar in a small bowl, stirring well; set aside.
• Coat chicken lightly with cooking spray; sprinkle with pepper and salt.
• Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees).
• Place chicken on rack; grill, uncovered, 15 minutes, basting often with mustard mixture.
• Turn chicken, and grill 15 additional minutes or until meat thermometer inserted into thickest part of chicken registers 180 degrees, basting often with mustard mixture.

MAPLE-MUSTARD GLAZED CHICKEN

Steps:

• Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
• Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
• Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.