Best 11 Grilled Chicken With Grapefruit Mustard Recipes

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Grilled chicken with grapefruit mustard is a delightful dish that captures the essence of citrus flavors and aromatic herbs. This flavorful dish is easy to prepare and packed with mouthwatering goodness. Juicy chicken breasts are marinated in a zesty blend of grapefruit juice and Dijon mustard, creating a tangy and slightly sweet glaze. Grilled to perfection, the chicken is tender and succulent, with a hint of citrus that dances on the palate. Served with a creamy grapefruit mustard sauce, this dish offers a harmonious balance of flavors, making it an ideal choice for a light and refreshing meal.

Check out the recipes below so you can choose the best recipe for yourself!

GRAPEFRUIT GRILLED CHICKEN



Grapefruit Grilled Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

2 pink grapefruits
2 tablespoons brown sugar
1 tablespoon honey
1/4 cup olive oil
Kosher salt and freshly ground black pepper
4 boneless skinless chicken breasts, sliced in half horizontally

Steps:

  • Prepare the grapefruit. Juice one grapefruit into a liquid measure. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink flesh begins, cut between the 2 layers at an angle from the top to bottom all the way around to remove the skin and expose the flesh, making sure to slice off all the pithy white parts. Holding the grapefruit in one hand, release the wedges by using the knife to slice on either side of each segment.
  • Place these wedges in a medium saute pan. Squeeze the remaining flesh and membranes of the grapefruit to release any juice into a bowl. Add the sugar and honey. Whisk to combine, then taste. If needed, add a teaspoon or more brown sugar to take away the tart of the grapefruit. Pour half of the mixture into a saute pan with the grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened, about 8 minutes.
  • To the remaining half add the oil, 1 teaspoon salt, and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add the chicken, seal and toss a bit before resting on the counter for 25 to 30 minutes. Cook's Note: Any longer and the acid in the grapefruit juice will "cook" the chicken in the marinade and ruin it.
  • Heat a grill pan to medium high and brush lightly with oil. Remove the chicken from the plastic bag and shake off the excess marinade. Place the smooth-side down on the grill and cook 2 to 3 minutes, then flip and cook 2 minutes more. Remove to a serving plate and pour the grapefruit sauce over the top.

GRILLED CHICKEN SANDWICH ON PRETZEL BAGUETTE WITH CITRUS MUSTARD



Grilled Chicken Sandwich on Pretzel Baguette with Citrus Mustard image

Provided by Guy Fieri

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

4 boneless skinless chicken breasts (about 1 1/2 pounds total)
3/4 cup grapefruit soda
1/4 cup orange juice, fresh squeezed
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
1 tablespoon olive oil
2 teaspoons lemon pepper
1 teaspoon granulated garlic
Two 10 to 12-inch pretzel baguettes
1/4 cup whole-grain Dijon mustard
2 tablespoons orange marmalade
6 slices Havarti cheese
6 pieces Bibb lettuce

Steps:

  • In a gallon size re-sealable bag, add the chicken, grapefruit soda, orange juice, rice vinegar, Dijon, olive oil, lemon pepper and granulated garlic. Place in the refrigerator and marinate for 2 hours.
  • Preheat the grill to medium-high over direct heat.
  • Remove the chicken from marinade and add to the grill. Cook for 8 to 10 minutes, flip over and cook until the internal temperature is 160 degrees F, an additional 5 to 6 minutes. Remove from the grill, cover lightly with foil and allow to cool.
  • Split the baguettes in half, remove any excess bread from inside the top half and lightly toast on the grill.
  • In a small bowl, combine the whole-grain Dijon and marmalade. Spread this mixture on the toasted bread halves.
  • Slice the chicken breasts into 1/2-inch pieces on the diagonal and place on the bottom half of the bread. Top evenly with the cheese and lettuce. Top with the top half of the baguette and slice on a diagonal to serve.

HONEY MUSTARD GRILLED CHICKEN



Honey Mustard Grilled Chicken image

'If ye have faith as a grain of mustard seed', ye shall make and enjoy this simple, tangy, delicious grilled chicken dish!

Provided by Connie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 5

⅓ cup Dijon mustard
¼ cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves

Steps:

  • Preheat the grill for medium heat.
  • In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
  • Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Nutrition Facts : Calories 265.9 calories, Carbohydrate 22 g, Cholesterol 69.8 mg, Fat 8.3 g, Fiber 0.1 g, Protein 24.7 g, SaturatedFat 1.6 g, Sodium 617.6 mg, Sugar 17.5 g

GRAPEFRUIT CHICKEN



Grapefruit Chicken image

This is a twist on orange chicken and is a favorite of my family. You can use chicken pieces or even a turkey.

Provided by Carmen Schmitz-Ziebell

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h10m

Yield 6

Number Of Ingredients 4

1 (3 pound) whole chicken, rinsed and patted dry
1 grapefruit, cut in half
1 tablespoon olive oil
½ teaspoon seasoned salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
  • Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 5.1 g, Cholesterol 96.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 30.9 g, SaturatedFat 5.1 g, Sodium 169.6 mg, Sugar 3.7 g

GRILLED CHICKEN SANDWICHES WITH MUSTARD



Grilled Chicken Sandwiches with Mustard image

This flavorful departure from the usual sandwiches requires little work. It's a cinch to assemble the rest of your meal while this chicken in marinating.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Yield Makes 4

Number Of Ingredients 11

1/4 cup plus 3 tablespoons whole-grain mustard
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh dill
2 garlic cloves, minced (1 tablespoon)
Coarse salt and freshly ground pepper
2 chicken cutlets (6 ounces each)
1 large red onion, sliced into 1/2-inch-thick rounds
3 ounces aged cheddar cheese, thinly sliced
1 baguette, cut crosswise into 4 pieces and halved horizontally
3 tablespoons creme fraiche
3 sour pickles, thinly sliced lengthwise

Steps:

  • Mix 1/4 cup mustard, the oil, dill, garlic, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in a medium bowl. Add chicken and onion, and toss to coat. Refrigerate, covered, for 30 minutes.
  • Preheat grill to medium-high. Grill onion, turning often, 8 to 10 minutes. Grill chicken on 1 side for 3 minutes; flip, top with cheddar, and cook 3 minutes more. Cut cutlets in half. Grill baguette, cut sides down, until crisp, 1 to 2 minutes.
  • Mix remaining 3 tablespoons mustard and the creme fraiche in a small bowl. Spread onto cut sides of baguette. Sandwich chicken, pickles, and onion between bread.

GRILLED CHICKEN WITH GRAPEFRUIT MUSTARD



Grilled Chicken With Grapefruit Mustard image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 35m

Yield Four servings

Number Of Ingredients 7

2 whole boneless, skinless chicken breasts, split, tenders removed to grill separately
12 tablespoons grapefruit (or orange) marmalade
12 tablespoons Dijon mustard
4 tablespoons honey
2 large grapefruits -- 1 pink, 1 white -- peeled and divided into sections
Salt to taste
2 tablespoons vegetable oil

Steps:

  • Poke holes in the chicken with the tines of a fork and set aside. Mix the marmalade, mustard and honey in a bowl. Add the chicken and turn to coat. Add half the grapefruit sections. Juice the remaining grapefruit sections. Add the juice to the marinade and discard the pulp. Refrigerate, covered, overnight.
  • Remove the chicken from the marinade, reserve the grapefruit and bring the liquid to a boil. Reduce by half. Season the chicken with salt and brush with some of the glaze.
  • Heat the grill and brush with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, until the juices run clear when pricked with a knife, about 12 to 15 minutes. During the last 5 minutes of grilling, broil the grapefruit sections until lightly browned. Serve the chicken topped with a few grapefruit sections and any remaining glaze.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 9 grams, Carbohydrate 72 grams, Fat 12 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 969 milligrams, Sugar 64 grams, TransFat 0 grams

MUSTARD LOVER'S GRILLED CHICKEN



Mustard Lover's Grilled Chicken image

I'm a big fan of all types of mustard. So I know, I had to try this recipe. My family loves the unique robust sauce.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 8

1/4 cup butter, cubed
1-1/3 cups prepared mustard
1/4 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
3 drops hot pepper sauce
3-1/2 pounds chicken legs or thighs

Steps:

  • In a small saucepan, melt butter over low heat. Stir in the mustard, vinegar, salt, pepper, garlic and hot pepper sauce. Cook and stir until heated through; remove from the heat. , Grill chicken, covered, over medium heat, turning occasionally, for 20 minutes. Brush with sauce. Continue basting and turning chicken several times for an additional 10 minutes or until a thermometer reads 180°.

Nutrition Facts : Calories 280 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 729mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.

HONEY MUSTARD GRILLED CHICKEN



Honey Mustard Grilled Chicken image

At my house, honey mustard chicken plus a baked potato plus roasted veggies equals one happy family. Just ask my three active teenage girls and hungry husband. -Jackie Deibert, Klingerstown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 4

1 cup mayonnaise
1 tablespoon honey
1 tablespoon prepared mustard
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a small bowl, mix mayonnaise, honey and mustard. Reserve 1/2 cup mixture for sauce. Spread remaining mixture over chicken. , Place chicken on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Serve with reserved sauce.

Nutrition Facts : Calories 540 calories, Fat 47g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 396mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 23g protein.

GRILLED CHICKEN WITH MUSTARD AND RED PEPPER



Grilled Chicken with Mustard and Red Pepper image

_Poulet Grillé à la Diable_ In French cooking, any meat or poultry seasoned with mustard and hot pepper and then coated with breadcrumbs is called _à la diable,_ since the devil, or _diable,_ is associated with anything hot and fiery. Cafés and bistros all over Paris offer versions of this classic. I like to make mine with a combination of sharp Dijon and coarse-grain Dijon mustard, and with a good hit of spice, usually what the French call _piments langues d'oiseaux,_ or bird's-tongue peppers. This is a great picnic dish as well, and I often make it for our lunch when we take the train to Provence. When we eat at home, I serve this chicken with steamed rice or sautéed potatoes and a green salad.

Provided by Patricia Wells

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons French Dijon mustard
1 tablespoon coarse-grain French Dijon mustard
1/4 teaspoon finely ground dried hot red pepper
2 eggs
6 chicken legs, thighs attached
1/2 cup fine homemade breadcrumbs
3 tablespoons unsalted butter

Steps:

  • 1. Preheat the oven to 375°F.
  • 2. In a small bowl, combine the mustards and red pepper; stir to blend.
  • 3. Place the eggs in a shallow platter, and whisk lightly with a fork to blend.
  • 4. Using a pastry brush, brush the mustard mixture all over the chicken legs and thighs. Dip them in the eggs, coating evenly on all sides. Sprinkle with the breadcrumbs, coating as evenly as possible. Place the chicken pieces side by side in a roasting pan. Dot with the butter. Place in the oven and bake for 30 to 35 minutes, basting frequently. The chicken is done when the juices run clear when pierced with a fork. Remove the chicken from the oven and transfer the pieces to a wire rack to help firm up the coating, about 5 minutes.
  • 5. Serve hot or cold.
  • This simple dish suggests a simple red, either a Saumur-Champigny or a young Côtes-du-Rhône. I love Michel Richaud's rich reds from the village of Cairanne.

GRILLED CHICKEN BREASTS WITH GRAPEFRUIT GLAZE



Grilled Chicken Breasts With Grapefruit Glaze image

From Food & Wine. The recipe doesn't specify this, but you may want to divide the glaze recipe, otherwise you are dipping a brush with raw chicken juices into it. I know when you boil the remaining glaze it's most likely quite safe, but I don't like to risk it.

Provided by Vino Girl

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 garlic cloves, minced
1 teaspoon grapefruit zest
1/2 cup grapefruit juice
1 tablespoon cooking oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 bone-in chicken breasts

Steps:

  • Light the grill.
  • In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.
  • Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes.
  • Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.
  • In a small stainless-steel saucepan, bring the remaining glaze to a boil.
  • Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.

Nutrition Facts : Calories 326, Fat 16.9, SaturatedFat 4.3, Cholesterol 92.8, Sodium 383.1, Carbohydrate 12.1, Fiber 0.1, Sugar 11.4, Protein 30.5

GRILLED CHICKEN WITH GRAPEFRUIT AVOCADO SALSA



Grilled Chicken With Grapefruit Avocado Salsa image

Tender and juicy chicken drumsticks are accompanied by a refreshing fruity salsa. Enjoy! Prep time includes marinating time.

Provided by Starrynews

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

8 chicken drumsticks
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon fresh gingerroot, zested
1 garlic clove, minced
1 grapefruit, halved
1 avocado, chopped
1/2 teaspoon red pepper flakes (to taste)
1 small tomatoes, chopped
1/2 small onion, chopped
1/2 yellow bell pepper, chopped
2 tablespoons cilantro, chopped
1/2 lime, juice of

Steps:

  • Combine olive oil, lemon juice, ginger, and garlic in a large sealable plastic bag. Add chicken drumsticks and toss to coat. Allow to marinate for 20-30 minutes in refrigerator.
  • Cook chicken on grill over medium heat until cooked through, about 20 minutes or until meat thermometer reads 165°F Turn once halfway through.
  • While chicken is cooking, prepare the salsa. Gently remove the halved grapefruit pieces from the skin and place in a medium bowl. Add avocado, red pepper flakes, tomato, onion, yellow bell pepper, cilantro, and lime juice, and toss gently to combine.
  • Serve chicken with salsa.

Tips:

  • Choose the right grapefruit: Use a ripe, juicy grapefruit with a thin rind. Avoid grapefruits that are too sour or have a thick rind.
  • Prepare the chicken: Remove the skin from the chicken breasts and pound them to an even thickness. This will help them cook evenly.
  • Make the marinade: Combine the grapefruit juice, olive oil, mustard, honey, garlic, salt, and pepper in a bowl. Mix well.
  • Marinate the chicken: Place the chicken breasts in the marinade and turn to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
  • Grill the chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-8 minutes per side, or until cooked through.
  • Make the sauce: While the chicken is grilling, make the sauce by combining the grapefruit juice, mustard, honey, and cornstarch in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
  • Serve the chicken: Serve the grilled chicken with the grapefruit mustard sauce. Garnish with fresh grapefruit slices and parsley.

Conclusion:

Grilled chicken with grapefruit mustard is a delicious and easy-to-make dish that is perfect for a summer cookout. The chicken is tender and juicy, and the grapefruit mustard sauce is tangy and flavorful. This dish is sure to be a hit with your friends and family. So fire up the grill and give this recipe a try!

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