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 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 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!
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 “grilled chicken with dijon and meyer lemon recipes”
Yield 4 people 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, 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.
