Thread: Recipe: Dijon and Meyer lemon chicken, grilled

On 5/6/2012 5:51 PM, Susan wrote:
> x-no-archive: yes
>
>
> This was really, really good... had to take care to keep the grill
> pretty low, no higher than 350 or so to avoid flareups. Great skin, and
> I love eating grilled or roasted lemons. I halved the recipe for one
> chicken and kept it marinating overnight. With lightly steamed
> crisp/tender broccolini with lemon and butter, it was a really good,
> easy meal. I made a fluffy Meyer lemon cheesecake yesterday with an
> almond meal/ginger crust that we'll have later for dessert.
>
> Susan
>
> http://www.foodnetwork.com/recipes/a...ipe/index.html
>
>
> Grilled Chicken with Dijon and Meyer Lemon
> Recipe courtesy Anne Burrell
> Prep Time:
> 10 min
> Inactive Prep Time:
> 2 hr 0 min
> Cook Time:
> 25 min
> Level:
> Easy
> Serves:
> 4 servings
>
> Ingredients
> • 4 Meyer lemons, 2 zested and juiced and 2 halved
> • 1 cup Dijon mustard
> • 2 tablespoons finely chopped rosemary leaves
> • 1 teaspoon crushed red pepper flakes
> • 2 (3-pound) chickens, backbone removed and split in 1/2
> • Extra-virgin olive oil
> • Kosher salt
>
> Directions
> 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; we want the chicken to cook on the grill as
> long as possible without burning to develop lovely crispy, tasty skin.
> Brush off any crud on the grill with a wire grill brush and run an oiled
> towel over the grill to pick up any bits of loosened crud.
>
> Season the chicken lightly with salt and arrange gently on the grill, we
> are looking for lovely crosshatch grill marks. If there are flare-ups,
> move the chicken out of the way so as to not have a sooty film on the
> chicken (it tastes terrible).
>
> Put the lemon halves, cut side down, on the grill also and do not
> disturb until they look brown and caramelized. They will smell great
> while they are cooking too!
>
> Once the chicken has started to get brown and crispy and has developed
> grill marks in 1 direction, rotate the chicken a quarter turn in the
> other direction. The chicken should cook on the skin side for 10 to 12
> minutes and then get turned over and cooked for the same amount of time.
>
> If there is any of the mustard mixture left over, the remainder can be
> used to paint the skin of the chicken once the chicken has been turned
> over. (If you are using the remainder of the mustard mix, be sure to
> give it plenty of time to cook again as it will have touched raw
> chicken. If not sure, skip this step.)
>
> Cooks 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.
> The chicken is done when the juices run clear when the pricked in the
> thickest part of the thigh. Remove the chicken from the grill to a
> serving platter and serve with the grilled lemon halves. Squeeze the
> grilled lemon over the chicken before eating for extra lemony goodness.
> Tastes like mustard lemony chicken!
> Copyright 2012 Television Food Network G.P.
> All Rights Reserved

We have a version here that's not as fancy but a household favorite.
Sprinkle chicken breasts with granulated garlic. Pour some Dijon mustard
on them and "paint" the breast with the back of a teaspoon. Grill until
done.

The mustard seems to seal the juices in the chicken.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

x-no-archive: yes

On 5/8/2012 3:59 PM, Janet Wilder wrote:

> We have a version here that's not as fancy but a household favorite.
> Sprinkle chicken breasts with granulated garlic. Pour some Dijon mustard
> on them and "paint" the breast with the back of a teaspoon. Grill until
> done.
>
> The mustard seems to seal the juices in the chicken.
>

If you like rosemary, it's a wonderful addition. Also, I squeezed
roasted Meyer lemon juice on the pieces while eating at dinner and
leftovers later. Just yummy.

Susan