Best Grilled Chicken Dijonnaise Recipes

DIJONNAISE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

GRILLED CHICKEN DIJONNAISE

Steps:

• 1) In a shallow dish, combine oil, lemon juice, and pepper. Add chicken and turn to coat with marinade. Marinate, turning occasionally, for 30 minutes. 2) Meanwhile, combine vinegar, wine, and tarragon in a small non-aluminium saucepan; boil until reduced to about 2 tablespoons. Reduce heat to low, add butter and mustard, and stir until butter melts. Set sauce aside, keep warm. 3) Drain chicken well. Grill or broil over medium heat, turning once, and baste frequently with mustard sauce, until just cooked through, about 5 minutes a side. Be careful not to overcook chicken.

EASY GRILLED HONEY-DIJON CHICKEN

Steps:

• In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
• Preheat the grill to medium heat.
• Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

EASY GRILLED DIJON CHICKEN

Steps:

• Mix together the mayonnaise, mustard and tarragon in a shallow bowl.
• Dip the chicken (both sides) in the sauce.
• Grill the chicken 5-6 minutes, until done.
• Enjoy.

GRILLED FRENCH CHICKEN DIJONNAIS

Steps:

• Combine oil, lemon juice and pepper in shallow dish. Swirl chicken.
• in mixture to coat. Cover with plastic wrap and marinade in.
• frig 30 minutes.
• Meanwhile combine vinegar and wine in heavy small.
• sauce pan and boil over medium high heat until liquid is reduced.
• to about 2 tablespoons. Remove from heat and add tarragon and.
• pepper. Whisk in butter on tablespoon at a time blending thoroughly.
• after each addition. Place over low heat and continue whisking.
• until sauce has thickened slightly. Whisk in mustard. Set aside and.
• keep warm.
• Prepare charcoal grill. Drain chicken well. Grill three.
• to four minutes on each side or until done. Arrange on heated platter. Garnish with lemon slices and parsley. Serve warm sauce separately.