What is a good recipe for grilled honey mustard chicken or any other grilled chicken recipie? Tired of BBQ?

Honey Mustard Grilled Chicken





Submitted by: Connie





Rated: 5 out of 5 by 453 members





Yields: 4 servings





';A creamy honey mustard basting sauce gets added zip from steak sauce.';





INGREDIENTS:


1/3 cup Dijon mustard


1/4 cup honey


2 tablespoons mayonnaise


1 teaspoon steak sauce


4 skinless, boneless chicken breast halves





DIRECTIONS:


1. Preheat the grill for medium heat.


2. 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.


3. 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!





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Yummy Honey Chicken Kabobs





Submitted by: Ann Marie





Rated: 5 out of 5 by 638 members





Yields: 12 servings





';Honey, soy sauce, pepper and garlic make a terrific marinade and basting sauce for chicken chunks grilled on skewers with your favorite vegetables - try onion, bell peppers, tomatoes, or mushrooms.';





INGREDIENTS:


1/4 cup vegetable oil


1/3 cup honey


1/3 cup soy sauce


1/4 teaspoon ground black pepper


8 skinless, boneless chicken breast halves - cut into 1 inch cubes


2 cloves garlic


5 small onions, cut into 2 inch pieces


2 red bell peppers, cut into 2 inch pieces


skewers





DIRECTIONS:


1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).


2. Preheat the grill for high heat.


3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.


4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.





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Faux Jerk Chicken





Submitted by: BETHMCAFEE





Rated: 5 out of 5 by 32 members





Yields: 4 servings





';Chicken breasts take on the lively, robust flavors of the Caribbean after bathing in a spicy marinade.';





INGREDIENTS:


1/3 cup olive oil


3 tablespoons distilled white vinegar


1 1/2 tablespoons lime juice


1 tablespoon white sugar


1 teaspoon dried thyme leaves


3/4 teaspoon ground allspice


1/2 teaspoon cinnamon


1/2 teaspoon salt


1/3 teaspoon ground cayenne pepper


1 scotch bonnet chile pepper, minced


1/4 cup minced green onions with tops


2 cloves garlic, minced


4 skinless, boneless chicken breast halves





DIRECTIONS:


1. In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.


2. Preheat the grill for high heat.


3. Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.





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Detroit Hot Honey Wings





Submitted by: MMMMFOOD1





Rated: 5 out of 5 by 36 members





Yields: 6 servings





';These Detroit style wings are honey glazed as they grill and tossed with a sweet and spicy sauce right off the heat. Challenge your friends with more cayenne and hot sauce, or pull back the heat and serve with a blue cheese dressing to calm the fire!';





INGREDIENTS:


2 pounds chicken wings, tips discarded


1 teaspoon cayenne pepper (add more if you can stand it)


salt and ground black pepper to taste


1 cup honey


1/2 cup butter, melted


1/2 cup hot sauce





DIRECTIONS:


1. Preheat an outdoor grill for medium heat and lightly oil grate.


2. Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.


3. Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.


4. Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings 'wet' or return them to the grill for 1 minute per side to set the sauce.





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Grilled Chicken in Pita Pockets





Submitted by: McCormick庐 %26amp; Company





Rated: 5 out of 5 by 10 members





Yields: 6 servings





';McCormick's庐 Grill Mates庐 Montreal Chicken Seasoning turns ordinary chicken into a zesty summer favorite. Try with kaiser rolls the next time.';





INGREDIENTS:


1/4 cup olive oil


2 tablespoons white wine vinegar


2 teaspoons McCormick庐 Grill Mates庐 Montreal Chicken Seasoning


1/2 teaspoon McCormick庐 Italian Seasoning


1 pound boneless, skinless chicken breasts


6 pita pockets


6 slices Monterey Jack or Muenster cheese


6 lettuce leaves


6 slices tomato


1/2 cup shredded carrot





DIRECTIONS:


1. Combine first 4 ingredients in large self-closing plastic bag or glass dish. Add chicken; toss to coat. Refrigerate 30 minutes or longer for added flavor. Remove meat from marinade; discard marinade


2. Preheat grill. Lightly grease grill rack. Grill chicken 5-6 minutes per side or until thoroughly cooked. Serve warm or cover and chill


3. Thinly slice meat and layer in pita pockets or on rolls. Top with cheese, lettuce, tomato and carrots, if desired.What is a good recipe for grilled honey mustard chicken or any other grilled chicken recipie? Tired of BBQ?
Baked Honey Mustard Chicken





INGREDIENTS


6 skinless, boneless chicken breast halves


salt and pepper to taste


1/2 cup honey


1/2 cup prepared mustard


1 teaspoon dried basil


1 teaspoon paprika


1/2 teaspoon dried parsley





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.


Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.What is a good recipe for grilled honey mustard chicken or any other grilled chicken recipie? Tired of BBQ?
ingredients


4 large skinless, boneless chicken breast halves


2/3 cup homemade or store-bought basil pesto


3 Tbs. fresh lemon juice


4 ripe plum tomatoes, cored


3 Tbs. extra-virgin olive oil; more for brushing


1-1/2 tsp. red-wine vinegar


1 clove garlic, minced


1 generous tsp. Dijon mustard


2 Tbs. chopped fresh basil (or a mix of cilantro, basil, and flat-leaf parsley)


Kosher salt and freshly ground black pepper








how to make


Heat a gas grill to high. Butterfly the chicken breasts by making a horizontal cut through the center of the thickest long side of the breast. Cut almost but not entirely through each breast. Open the breasts like a book. Cover with plastic wrap and pound to flatten slightly to an even thickness. Combine the pesto with 2 Tbs. of the lemon juice and rub over the chicken in a nonreactive dish.





Cut each tomato in half. Gently remove the seeds with your fingers, coarsely chop the flesh, and put it in a bowl. In a small bowl, combine the oil, vinegar, garlic, mustard, basil, remaining 1 Tbs. lemon juice, 1 tsp. salt, and a generous amount of pepper. Pour this over the tomatoes and combine well. Remove the chicken from the pesto, shaking to remove excess marinade, and sprinkle lightly with salt. Grill, turning once, until golden on both sides and cooked through, 4 to 6 minutes total. Transfer the chicken to a platter and serve hot or at room temperature. At the table, spoon the tomatoes over the chicken.





serving suggestions:


Use the tomatoes as a colorful topping for hot slices of garlic toast. Or, toss them with cooked pasta along with olives, chickpeas, and roasted red peppers. Or serve with a cold pasta salad and lots of fresh bread and butter.
I like quick and easy things. When we get tired of BBQ sauce around my house we use marinades. You can look in the condiment aisle of your grocery store for these, some are really good, and no prep work!!!!!





My favorite thing to do, though, is to use salad dressings for mariandes (they are basically the same thing, but the flavors are not as strong). I've used Italian dressing, Greek dressing, the sun-dried tomato basil dressing, Pesto salad dressing... all good. Another one I like to use is the Thai Sweet Chilli sauce. With any of these, just marinade the chicken at least for 30 minutes (overnight works best) and grill as usual.
How about a recipe for Grilled Chicken Breast with a Mole-Chili Rub - the perfect blend of spices.





4 Boneless Chicken Breast





Marinade:


2 tbs ancho chile powder


1 tbs chile powder


1 1/2 tbs chipotle chile powder


3 tbs cocoa powder


2 tbs kosher salt


1 tsp cayenne pepper


2 tbs mexican oregano


4 cloves garlic chopped


1/4 cup grape seed oil


1 large or 2 small limes





Measure all dry ingredients for the marinade into


a plastic bag. Seal and shake to mix. Add grape seed


oil, juice from the lime, and chopped garlic.





Place chicken breast on cutting board, remove


any fat. With a small fork, pierce chicken, both


sides about 6 - 8 times per side. This allows the marinade to penetrate the chicken. Add Chicken


to marinade. Refrigerate 1 hour and up to 4 hours.





30 minutes before you are ready to place on grill,


take chicken out of refrigerator.





Grill 5 minutes per side. Place on serving platter,


cover with foil %26amp; rest 5 minutes.





The meat is moist and tender. The flavors are amazing. The cocoa powder complements the chile powders and enhances the over all flavors of this dish.





For more great recipes visit:


http://www.cooking-is-easy-and-fun.com
Sweet and Zesty Grilled Chicken


1/4 cup Dijon mustard


3 tablespoons honey


1/2 teaspoon garlic powder


6 boneless, skinless chicken breasts *


(about 1 1/2 pounds)*





Blend mustard, honey and garlic powder in small bowl.





Grill chicken over medium heat for 10 to 15 minutes, turning occasionally and brushing with mustard mixture frequently.





*6 chicken breast halves with bone and skin may be substituted. Grill for 20 to 30 minutes or until chicken is no longer pink, brushing with mustard mixture during last 10 minutes.





Makes 6 servings.














Lemonade Grilled Chicken


1 (6 ounce) can frozen lemonade concentrate,


thawed and undiluted


1/2 cup soy sauce


1 teaspoon seasoned salt


1/2 teaspoon celery salt


1/8 teaspoon garlic powder


2 chickens, cut up





Combine all ingredients except chicken, stirring well. Place chicken on grill over red hot coals. Grill about 15 to 20 minutes, turning frequently.





Brush with sauce and grill an additional 30 to 35 minutes or until done, basting and turning frequently














Ruby-Glazed Chicken Breasts


Source: bhg.com





These chicken breasts have such a rich flavor from the currant and apple glaze that you would never guess they are low in fat鈥攐nly 3 grams per serving.





1/3 cup apple juice


3 tablespoons currant jelly


1 teaspoon cornstarch


1/4 teaspoon salt


1/8 teaspoon dried marjoram, crushed


6 chicken breast halves (about


2 1/4 pounds total)





For sauce, in a small saucepan combine apple juice, jelly, cornstarch, and salt. Cook and stir until mixture boils. Cook and stir 2 minutes more. Stir in marjoram.





Skin chicken. Grill chicken, bone side up, on an uncovered grill directly over medium coals for 15 minutes. Turn chicken and brush with sauce; grill for 20 to 30 minutes more or until chicken is tender and no longer pink. Brush with additional sauce before serving.





Makes 6 servings.





To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken, bone side down, on grill over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce during the last 20 minutes of grilling.




















Grilled Mandarin Chicken


http://www.massrecipes.com/r


1/2 cup soy sauce


1/4 cup lemon juice


1/4 cup orange juice


1/4 cup salad oil


1/4 cup chopped onion


1 Tbs. curry powder


1 Tbs. sesame seed


2 tsp. chili powder


1/4 tsp. garlic powder


6 chicken quarters





Prepare marinade by combining all ingredients except chicken. Dip


chicken quarters in marinade and place in large bowl. Pour marinade


over chicken. Cover and chill for 3-4 hours, turning occasiionally.


When coals are ready, remove chicken from marinade and place on grill


over low burning coals. Grill, turning and basting with marinade


frequently. Cook about 40 minutes or until done. Note: Chicken may


be broiled in the oven