Tangy Mustard Chicken Recipe

Looking for an easy Tangy Mustard Chicken recipe? Learn how to make Tangy Mustard Chicken using healthy ingredients.


Submitted by nyraphe

Makes 4 servings



Moist delicious chicken! This recipe goes very well with grilled/pan fried asparagus or broccoli and some sweet potato fries (baked of course!!)

Recipe Ingredients for Tangy Mustard Chicken

1/2 cup Dijon Mustard
1/3 cup Honey Mustard
1 tsp Soy Sauce
1 tbsp minced garlic (powdered can sub.)
1 tsp onion powder
1 tsp olive oil
1 egg white
1 tbsp lemon pepper
1 tsp dill (fresh or dried) minced
1 (280 g) * 2 chicken breasts

Recipe Directions for Tangy Mustard Chicken

  1. 1. First cut the breasts into strips, about 1 oz for each strip. You can do long or fat, doesn't really matter.

  2. 2. Next mix all ingredients, except the chicken of course, together in a bowl large enough to dip the strips in. Mix well!!! You don't want to get a chicken that's purely garlic.

  3. 3. Dip the chicken strips in the mix, making sure they are well coated. (The mixture should be fairly thick due to the mustard so it shouldn't be hard for it to stick).

  4. 4. Lay the chicken somewhere flat while you dip them all so that the mustard doesn't run off.

  5. 5. To Grill: turn the grill on so that it is at about 350 degrees. Make sure the surface is oiled or non-stick (I had my chicken stick to it once, catastrophe). Place the chicken on the grill and (very important!) leave the lid OPEN! This helps the chicken stay moist. Let it sit on the grill for about 4-4.5 minutes, then apply the rest of the mustard mixture and flip only once. Use what mustard is left on the cooked side (I know I know it has raw egg white in it, but I've never gotten sick and it's delicious. If you don't want to then don't do it =P). Let it sit for another 6 minutes and then you're good. This is going off of average chicken breast thickness. If your breasts are thicker or thinner I would advise using a meat thermometer.

  6. In the Oven: Set the oven to broil at 500 degrees and move the baking rack to the middle level. Lay the chicken on a sheet or a "fat capture" pan. Place them in the oven and leave to door slightly open. Turn after 3 minutes and apply left over mustard mixture. Turn after another 3 minutes and apply another layer of the left over mustard mixture. Turn one more time after 3 minutes and apply another layer. Let it sit untouched in the oven for about 5 minutes and then yank 'em out! The extreme amount of turning allows for maximum moisture retention and flavor application. I personally prefer this recipe in the oven.

  7. Pan Fried!!: Set a pan out with about 1 tbsp of olive oil in it then set the stove to 5 or 6 (this is about 300-340 degrees). When the pan is hot, lay out the chicken. Let it remain on that side for 3 minutes, moving it around to make sure it doesn't stick. Apply the mustard do the raw side and then flip. Apply some more mustard and let the chicken sit for 5 minutes, moving them around a bit to keep from sticking. Serve!

Categories

Chicken, Main Dish, American, Bake, Barbecue, Fry

Nutrition Facts
Serving Size 109.3g
Amount Per Serving
Calories
156
Calories from Fat
36
% Daily Value*
Total Fat
4.0g
6%
Saturated Fat
0.7g
4%
Trans Fat
0.0g
Cholesterol
37mg
12%
Sodium
577mg
24%
Potassium
204mg
6%
Total Carbohydrates
12.0g
4%
Dietary Fiber
1.5g
6%
Sugars
4.6g
Protein
16.1g
Vitamin A 1% Vitamin C 3%
Calcium 4% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • High in niacin
  • Very high in selenium
  •   Bad points
  • High in sodium
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