Best 4 Dijon Lemon Grilled Chicken Recipes
# Dijon Lemon Grilled Chicken: A Tangy and Succulent Summer Treat
Are you craving a delectable grilled chicken dish bursting with zesty flavors? Look no further than our tantalizing Dijon lemon grilled chicken recipe. This culinary delight combines the tanginess of Dijon mustard and the vibrant freshness of lemon to create a symphony of flavors that will tantalize your taste buds. Perfect for a summer cookout or a weeknight dinner, this grilled chicken recipe is easy to prepare and packed with mouthwatering goodness.
Within this article, you'll discover not just one, but a collection of exceptional grilled chicken recipes that cater to diverse preferences and dietary needs. From the classic Dijon lemon grilled chicken to a tantalizing honey garlic variation, each recipe promises a unique taste experience. For those seeking a touch of heat, the spicy chipotle grilled chicken recipe is sure to deliver a fiery kick. And for those with a penchant for Asian flavors, the teriyaki grilled chicken recipe offers a sweet and savory twist.
Whether you're a seasoned grill master or a novice cook looking to impress your friends and family, this comprehensive guide has everything you need to create grilled chicken dishes that are both delicious and visually appealing. So, fire up your grill, gather your ingredients, and let's embark on a culinary journey that will leave you craving for more.
GRILLED GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS
This is a recipe my husband has used for years. He was a chef for 15 years and although it is very simple to prepare and make, it's really delicious. We don't usually measure everything out exactly as given in this recipe, but this just gives you an idea of about how much you'll want for the marinade.
Provided by DEJackel
Categories Chicken Breast
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
- Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
- Poor the marinade all over the chicken (cover top and bottom).
- Let the chicken marinade in the mixture for 2 - 3 hours.
- Grill/barbecue the chicken and serve!
GRILLED CHICKEN WITH DIJON AND MEYER LEMON
Provided by Anne Burrell
Time 2h35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl. Add 1 to 2 tablespoons of olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.
- Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin). Brush off any crud on the grill with a wire grill brush and run an oiled towel over the grill to pick up any bits of loosened crud. Season the chicken lightly with salt and arrange gently on the grill, skin side down, and cook for 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good).
- Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin side down for a total of 10 to 12 minutes, then turn it over and cook it for another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken on the second side. The chicken is done when an instant-read thermometer registers 165 degrees F.
- When the chicken is nearly done, place the lemon halves on the grill cut side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!)
- Remove the chicken from the heat and serve with the grilled lemon for extra lemony goodness.
DIJON LEMON GRILLED CHICKEN
I wanted a new chicken recipe today, and my mum loves mustard chicken, so I came up with this recipe and it turned out great! Next time I'm going to double the quantity and coat the chicken with 1/2 the marinade. The 2nd half I will heat and serve as a side sauce to the chicken.
Provided by Nevine A. Abaza
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 6h25m
Yield 5
Number Of Ingredients 9
Steps:
- Mix olive oil, lemon juice, Dijon mustard, mustard seeds, honey, black pepper, and allspice together in a bowl.
- Cut small slits in a crosswise-pattern in each chicken breast to help the mustard marinade soak into the chicken. Add chicken to the mustard marinade; toss to coat. Cover bowl with plastic wrap and refrigerate for 6 hours.
- Remove chicken from marinade and sprinkle with salt. Discard the leftover marinade.
- Lightly oil a grill pan and place over medium-high heat.
- Cook chicken in the grill pan until no longer pink in the center and juices run clear, about 7 minutes per side.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 5.8 g, Cholesterol 64.6 mg, Fat 17.8 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 2.8 g, Sodium 248.3 mg, Sugar 3.8 g
GRILLED CHICKEN WITH DIJON AND MEYER LEMON
Steps:
- Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl. Add 1 to 2 tablespoons of olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking. Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty, tangy skin). Place the chicken on the grill skin side down and cook for 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good). Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin side down for a total of 10 to 12 minutes, then turn it over and cook it for another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken on the second side. The chicken is done when an instant-read thermometer registers 165 degrees F. When the chicken is nearly done, place the lemon halves on the grill cut side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!) Remove the chicken from the heat and serve with the grilled lemon for extra lemony goodness. Cook's Note: During the cooking time it is a great idea to close the grill to allow the heat to cook from all directions. If grilling indoors, the chicken can be transferred to a preheated 375 degree F oven to finish cooking once the grill marks have been established.
Tips:
- To ensure flavorful and juicy grilled chicken, opt for bone-in, skin-on chicken breasts or thighs. Alternatively, you can use a whole chicken cut into 8 pieces.
- For the marinade, whisk together Dijon mustard, lemon juice, olive oil, garlic, thyme, rosemary, salt, and pepper until well blended. This flavorful marinade adds a tangy and aromatic touch to the chicken.
- Allow the chicken to marinate for at least 30 minutes, or up to overnight in the refrigerator. This allows the flavors to penetrate the chicken, resulting in a more flavorful dish.
- Preheat your grill to medium-high heat before cooking the chicken. This helps to sear the outside of the chicken, locking in the juices and creating a crispy skin.
- Grill the chicken over medium-high heat for 8-10 minutes per side, or until cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for food safety.
- While the chicken is grilling, prepare the lemon-herb butter by combining softened butter, lemon zest, parsley, thyme, and rosemary. This flavorful butter adds a rich and herbaceous flavor to the chicken.
Conclusion:
This Dijon lemon grilled chicken is a delicious and flavorful dish that's perfect for a summer cookout or a weeknight meal. The combination of Dijon mustard, lemon, herbs, and butter creates a tangy, aromatic, and juicy chicken that's sure to impress. Serve it with your favorite sides, such as grilled vegetables, roasted potatoes, or a fresh salad, for a complete and satisfying meal.
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