Mustard-Grilled Chicken
A Uncategorized recipe with 6 oz dijon mustard, cayenne pepper, 2 oz vegetable oil. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
In a small bowl, stir together 1/3 c. of the mustard, 1 Tbsp. of the cayenne, the vegetable oil, and the vinegar.
6 oz dijon mustard(2/3 c)cayenne pepper(2 tbsp)2 oz vegetable oil(1/4 c)white wine vinegar(2 tbsp) - 2
Place the chicken in a large lock-top plastic bag and pour in the mustard mixture.
6 oz dijon mustard(2/3 c)broiler chicken about 2-1/2 lb(1) - 3
Press out the air and seal the bag tightly.
- 4
Massage gently to distribute the marinade.
- 5
Set in a large bowl and refrigerate for at least 2 hours, turning and rubbing the bag occasionally.
- 6
Prepare a fire for indirect-heat cooking in a covered grill.
- 7
Combine the remaining 1/3 c. mustard with the remaining 1 Tbsp. cayenne.
6 oz dijon mustard(2/3 c)cayenne pepper(2 tbsp) - 8
Remove the chicken from the marinade, allowing as much marinade as possible to cling to the surface.
broiler chicken about 2-1/2 lb(1) - 9
Place the chicken, skin side down, in the center of the grill rack.
broiler chicken about 2-1/2 lb(1) - 10
Grill, turning frequently, for about 25 minutes; do not worry if some of the marinade sticks to the grill.
broiler chicken about 2-1/2 lb(1) - 11
Turn the chicken skin side up and brush it with the mustard-cayenne mixture.
6 oz dijon mustard(2/3 c)cayenne pepper(2 tbsp)broiler chicken about 2-1/2 lb(1) - 12
Cover the grill, open the vents halfway, and cook until opaque throughout and the juices run clear, about 10 minutes longer.
broiler chicken about 2-1/2 lb(1) - 13
If necessary, cut the chicken into smaller portions, then transfer to warmed individual plates and serve.
broiler chicken about 2-1/2 lb(1)
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Mustard-Grilled Chicken
A Uncategorized recipe with 6 oz dijon mustard, cayenne pepper, 2 oz vegetable oil. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
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Directions
13 steps- 1
In a small bowl, stir together 1/3 c. of the mustard, 1 Tbsp. of the cayenne, the vegetable oil, and the vinegar.
6 oz dijon mustard(2/3 c)cayenne pepper(2 tbsp)2 oz vegetable oil(1/4 c)white wine vinegar(2 tbsp) - 2
Place the chicken in a large lock-top plastic bag and pour in the mustard mixture.
6 oz dijon mustard(2/3 c)broiler chicken about 2-1/2 lb(1) - 3
Press out the air and seal the bag tightly.
- 4
Massage gently to distribute the marinade.
- 5
Set in a large bowl and refrigerate for at least 2 hours, turning and rubbing the bag occasionally.
- 6
Prepare a fire for indirect-heat cooking in a covered grill.
- 7
Combine the remaining 1/3 c. mustard with the remaining 1 Tbsp. cayenne.
6 oz dijon mustard(2/3 c)cayenne pepper(2 tbsp) - 8
Remove the chicken from the marinade, allowing as much marinade as possible to cling to the surface.
broiler chicken about 2-1/2 lb(1) - 9
Place the chicken, skin side down, in the center of the grill rack.
broiler chicken about 2-1/2 lb(1) - 10
Grill, turning frequently, for about 25 minutes; do not worry if some of the marinade sticks to the grill.
broiler chicken about 2-1/2 lb(1) - 11
Turn the chicken skin side up and brush it with the mustard-cayenne mixture.
6 oz dijon mustard(2/3 c)cayenne pepper(2 tbsp)broiler chicken about 2-1/2 lb(1) - 12
Cover the grill, open the vents halfway, and cook until opaque throughout and the juices run clear, about 10 minutes longer.
broiler chicken about 2-1/2 lb(1) - 13
If necessary, cut the chicken into smaller portions, then transfer to warmed individual plates and serve.
broiler chicken about 2-1/2 lb(1)
Rate this recipe
