Best 3 Mustard Cream Bbq Chicken Recipes
**Mustard Cream BBQ Chicken: A Tangy and Savory Delight**
Feast your taste buds on the tantalizing Mustard Cream BBQ Chicken, where tangy mustard and creamy richness come together in perfect harmony. This culinary masterpiece features tender and juicy chicken coated in a luscious marinade infused with the perfect blend of Dijon mustard, sour cream, and a symphony of herbs and spices. The result is a flavor explosion that will leave you craving for more.
**Mustard Cream BBQ Chicken Recipe:**
**Ingredients:**
* Chicken breasts or thighs
* Dijon mustard
* Sour cream
* Honey
* Brown sugar
* Garlic powder
* Onion powder
* Smoked paprika
* Salt and pepper
**Instructions:**
1. In a large bowl, whisk together the Dijon mustard, sour cream, honey, brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Add the chicken to the marinade and stir to coat evenly.
3. Cover and refrigerate for at least 30 minutes, or up to overnight.
4. Preheat your grill or oven to 375°F (190°C).
5. Grill or bake the chicken for 20-25 minutes, or until cooked through.
6. Serve with your favorite sides, such as grilled vegetables, mashed potatoes, or coleslaw.
**Additional Mustard-Based Recipes to Explore:**
1. **Mustard Cream Sauce:** Elevate your favorite pasta dishes with this creamy and flavorful sauce made with mustard, cream, and Parmesan cheese.
2. **Mustard-Crusted Pork Chops:** Experience the perfect combination of tangy and savory with these pork chops coated in a crispy mustard crust.
3. **Honey Mustard Chicken Tenders:** Treat yourself to crispy and tender chicken tenders tossed in a sweet and tangy honey mustard sauce.
4. **Mustard Vinaigrette Dressing:** Create a refreshing and tangy dressing for your salads with this simple combination of mustard, vinegar, and olive oil.
5. **Mustard and Herb Roasted Vegetables:** Roast your favorite vegetables in a vibrant blend of mustard, herbs, and olive oil for a healthy and flavorful side dish.
Let these mustard-inspired recipes take you on a culinary adventure, leaving your taste buds delighted and craving for more.
MUSTARD CHICKEN BARBECUE
Prepare the chicken ahead of time so it has time to marinate. At dinner time, just make the simple sauce while the chicken grills.
Provided by BHG Test Kitchen
Time 5h10m
Number Of Ingredients 6
Steps:
- If desired, remove skin from chicken. Rinse chicken and pat dry with paper towels. Place chicken in a plastic bag in a shallow dish; set aside.
- For marinade, stir together mustard, vinegar, Worcestershire sauce, and thyme until smooth. Pour marinade over the chicken. Seal the bag and turn to coat the chicken with marinade. Chill for 4 to 24 hours, turning the bag occasionally. Drain the chicken, reserving marinade. Measure 1/3 cup marinade; set aside to use to make the sauce.
- In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the drip pan. Place the chicken pieces, bone side down, on the grill rack over the drip pan but not over the coals. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing occasionally with remaining marinade. (Do not brush during the last 5 minutes of grilling.)
- Meanwhile, in a small saucepan, combine the 1/3 cup reserved marinade and the molasses. Heat to boiling; reduce heat. Simmer, covered, for 5 minutes. Pass sauce with chicken. Makes 4 servings.
Nutrition Facts : Calories 327 kcal, Carbohydrate 10 g, Cholesterol 103 mg, Protein 31 g, SaturatedFat 4 g, Sodium 904 mg, Fat 17 g, UnsaturatedFat 0 g
CHICKEN WITH MUSTARD CREAM SAUCE
Steps:
- Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.
GRILLED CHICKEN WITH MUSTARD BARBECUE SAUCE AND TOMATO SALAD
For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a bright counterpart to the chicken's smoky char.
Provided by Kat Boytsova
Categories Grill Vinegar Honey Grill/Barbecue Paprika Mustard Chicken Onion Green Bean Tomato Summer Labor Day Fall Backyard BBQ Entertaining Wheat/Gluten-Free Dairy Free Dinner
Yield 6-8 servings
Number Of Ingredients 14
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.
Tips:
- To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- If you don't have a meat thermometer, cook the chicken until the juices run clear when pierced with a fork.
- Feel free to adjust the amount of mustard and honey in the sauce to suit your taste preferences.
- If you like a thicker sauce, simmer it for a few minutes longer or add a cornstarch slurry.
- For a smoky flavor, grill the chicken breasts instead of baking them.
- Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
This mustard cream BBQ chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal or a casual gathering. The chicken is tender and juicy, and the sauce is tangy, creamy, and flavorful. With just a few simple ingredients, you can create a dish that will impress your family and friends.
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