Time 45m Number Of Ingredients 9 Steps:
Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temperature. Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done. Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.
Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
In a small bowl, mix mustard, honey, mayonnaise and steak sauce., Grill bratwurst, covered, over medium heat 15-20 minutes or until a thermometer reads 160°, turning occasionally; brush frequently with mustard mixture during the last 5 minutes. Serve on buns.
Time 35m Yield 8 servings. Number Of Ingredients 6 Steps:
In a small bowl, combine the mustard, mayonnaise, Worcestershire sauce and celery seed. Pour 3/4 cup into a large resealable plastic bag; add bratwurst. Seal bag and turn to coat; refrigerate for 30 minutes. , Transfer 1/4 cup of the sauce to another bowl; cover and refrigerate until serving. Set aside remaining sauce for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill brats, covered, over medium heat or broil 4 in. from the heat for 10 minutes, turning frequently. Baste with 2 tablespoons of reserved sauce; grill 3 minutes longer. , Turn and baste with remaining sauce; grill or broil 3-5 minutes longer or until no longer pink. Serve brats on buns; top each with 1-1/2 teaspoons sauce.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat a grill to medium high. Whisk the honey mustard, molasses, vinegar, melted butter and hot sauce in a bowl until smooth; season with salt and pepper. Remove 1/4 cup to a small bowl for basting the chicken; set aside the rest for serving. Toss the okra and bell peppers with the vegetable oil in a bowl; season with salt and pepper. Tear off a 16-inch piece of foil. Spread the vegetables on the left side of the foil. Fold the right side of the foil over and seal the edges to form a packet. Brush the grill grates with vegetable oil. Season the chicken with salt and pepper and grill until marked, about 2 minutes per side. Brush with the honey mustard basting sauce; cover and cook until almost cooked through, 5 to 8 minutes. Uncover and cook, flipping and brushing with the remaining basting sauce, until cooked through, about 5 more minutes. Remove to a cutting board and let rest before slicing. Meanwhile, grill the foil packet, flipping halfway through, until the vegetables are tender and charred, 12 to 15 minutes. Top the chicken with chives; serve with the grilled vegetables, cornbread and the reserved honey mustard sauce.
Time 35m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat a grill for direct and indirect cooking. Toss the cabbage with the shallots, vinegar, brown sugar and 1 tablespoon salt in a large microwave-safe bowl. Cover the bowl with plastic wrap and microwave on high for 5 minutes. Stir well and let stand for 15 minutes. Meanwhile, place the brats on the indirect heat portion of the grill and grill, turning occasionally, until the internal temperature reaches 160 degrees F, 15 to 18 minutes. Move the brats over to the direct side of the grill and cook, turning occasionally, until lightly browned on all sides, about 5 minutes. While the brats finish grilling, melt the butter in a large skillet placed directly on the grill. Add the caraway seeds and cook, stirring, until fragrant, about 1 minute. Add the sauerkraut and stir until well coated. Stir in the dill if using. Serve the bratwursts with the sauerkraut and assorted mustards on the side.
Time 26m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Cut 4 (1/4-inch deep) slices in each bratwurst (the slits will allow them to soak up the sauce as it cooks and also gives them a nicer appearance). In a saucepan combine beer, brown sugar, mustard and black pepper; cook over medium heat until the mixture comes to a boil. Add in bratwurst, then reduce heat to low; cook for 5 minutes. Remove from the beer mixture (RESERVE the beer mixture). Place the brats on the grill; brush generously with the remaining beer/mustard mixture until the brats are browned (about 5-6 minutes). Mix softened butter with garlic powder and salt then spread onto each side of the bun; place on the grill and toast until lightly browned. Place 1 brat onto each bun and top with one or all of the condiments. Delicious!
Time 35m Yield 4 Number Of Ingredients 5 Steps:
Preheat the grill for medium heat. 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. 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!
Time 52m Yield 10 Number Of Ingredients 6 Steps:
Preheat an outdoor grill for high heat and lightly oil grate. Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill. Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.
Yield 4 Number Of Ingredients 11 Steps:
In a bowl or bag, combine your Dijon Mustard, honey, Olive oil, lemon juice, Worcestershire sauce, garlic salt, and parsley until fully incorporated. Add your chicken breasts or tenderloins. Let marinade for 4-8 hours in the fridge. Heat grill to medium heat, place chicken on the grill and cook on both sides for about 4 minutes or until juice runs clear. In a separate bowl, combine 1/4 cup yellow mustard and 1/4 cup honey. Drizzle over chicken before serving.
Time 34m Yield 5 serving(s) Number Of Ingredients 10 Steps:
Pierce each brat with a fork, and place in a large saucepan. Top with onion and coleslaw mix; sprinkle with caraway seeds. Pour apple cider over cabbage mixture; bring to a boil. Cover, reduce heat to medium, and cook 20 minutes or until cabbage is tender. Remove brats, and set aside. Drain cabbage mixture well, reserving 2 tablespoons cooking liquid. Discard remaining cooking liquid. Combine cabbage mixture, reserved cooking liquid, and Thousand Island dressing in a large bowl; toss to coat. Cover and chill. Combine mustard and honey in a small bowl; set aside. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add brats to pan; cook about 6 minutes or until golden brown on all sides, turning often and basting with honey mixture. For grown up servings, place 1 brat in a bun with 1/3 cup slaw. For plain servings, server brats in bun without the slaw.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Heat gas or charcoal grill. In 2-quart saucepan, heat cider to boiling. Add bratwurst; reduce heat to low. Cover; simmer 15 minutes. Meanwhile, brush oil on cut side of onion. Place onion, oil side up, on grill over medium heat. Cover grill; cook 9 to 12 minutes, turning once, until onion is soft and edges are golden brown. Remove onion from grill; coarsely chop. In small bowl, mix onion, applesauce and mustard; set aside. Drain bratwurst. Place on grill over medium heat. Cover grill; cook 6 minutes, turning once, until brown. In each bun, place 1 bratwurst and about 2 tablespoons relish.
Yield 4 Number Of Ingredients 4 Steps:
Heat closed contact grill for 5 minutes. Meanwhile, in small saucepan, combine maple syrup, chives and mustard; mix well. Cook over low heat until thoroughly heated, stirring occasionally. When grill is heated, place bratwurst patties on bottom grill surface. Close grill; cook 5 to 7 minutes or until browned and no longer pink in center. Brush tops of patties with syrup mixture. Close grill; cook an additional 1 to 2 minutes or until glazed. Serve remaining warm syrup mixture with patties.
