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Thread: Recipe: Dijon and Meyer lemon chicken, grilled

  1. #1
    Susan Guest

    Default Recipe: Dijon and Meyer lemon chicken, grilled

    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

  2. #2
    Janet Wilder Guest

    Default Re: 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.

  3. #3
    Susan Guest

    Default Re: Recipe: Dijon and Meyer lemon chicken, grilled

    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

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