Time 45m Yield 4 Number Of Ingredients 8 Steps:
In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator. Preheat grill for high heat. Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.
Time 45m Yield 6 Number Of Ingredients 13 Steps:
In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt. In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm. Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a food processor, combine all ingredients except oil, salt, pepper, and chicken. Process until the ingredients are finely chopped. Drizzle in the oil and run until the mixture is fluid. Add salt and pepper, to taste. Wash chicken and pat dry with paper towels. Place chicken in a ziploc bag. Add marinade and seal bag and refrigerate for several hours or overnight. Preheat range top grill or outdoor grill. Grill for 7 minutes per side until juices are clear and internal temperature is 170 degrees.
Time 1h40m Yield 4 Number Of Ingredients 10 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Squeeze 3 tablespoons juice from lemons; reserve squeezed lemon halves. Combine the lemon juice, parsley, mustard, garlic, oil, rosemary, pepper, and salt in a small bowl; blend well. Toss the potatoes with 2 tablespoons of the parsley mixture in a large bowl. Reserve. Gently slide fingers between the skin and meat of the chicken to loosen skin. Spoon parsley mixture between skin and meat. Secure breast skin with toothpicks, if necessary. Place lemon halves in the cavity of chicken. Place chicken on a rack in a roasting pan. Bake chicken in preheated oven for 30 minutes. Arrange potatoes around the chicken; bake until chicken juices run clear, about 1 additional hour. Allow chicken to rest for 10 minutes before serving.
More about “dijon lemon grilled chicken recipes”
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!
