Orange-Mustard Grilled Chicken Recipe

5 1 2
Orange-Mustard Grilled Chicken Recipe
Orange-Mustard Grilled Chicken Recipe photo by Taste of Home
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Orange-Mustard Grilled Chicken Recipe

Read Reviews
5 1 2
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Writes Paula Marchesi of Lenhartsville, Pennsylvania, "We love grilling out...and this is one of our favorite recipes. The ginger, orange and mustard flavors make a tantalizing sauce for moist chicken."
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 1/4 cup lemon-lime soda
  • 1/4 cup orange juice
  • 1/4 cup Dijon mustard
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons minced fresh gingerroot
  • 6 boneless skinless chicken breast halves (4 ounces each)

Directions

In a small bowl, combine the first six ingredients; mix well. Pour 3/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 45 minutes. Cover and refrigerate remaining marinade for basting.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from chicken. Grill, covered, over medium heat 5-6 minutes on each side or until juices run clear, basting occasionally with reserved marinade. Yield: 6 servings.
Originally published as Orange-Mustard Grilled Chicken in Light & Tasty June/July 2005, p22

Nutritional Facts

1 each: 153 calories, 2g fat (0 saturated fat), 66mg cholesterol, 402mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat.

  • 1/4 cup lemon-lime soda
  • 1/4 cup orange juice
  • 1/4 cup Dijon mustard
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons minced fresh gingerroot
  • 6 boneless skinless chicken breast halves (4 ounces each)
  1. In a small bowl, combine the first six ingredients; mix well. Pour 3/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 45 minutes. Cover and refrigerate remaining marinade for basting.
  2. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from chicken. Grill, covered, over medium heat 5-6 minutes on each side or until juices run clear, basting occasionally with reserved marinade. Yield: 6 servings.
Originally published as Orange-Mustard Grilled Chicken in Light & Tasty June/July 2005, p22

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maryilich User ID: 2974842 56214
Reviewed Mar. 27, 2008

"This was a fantastic marinade. All of the family loved the flavor. My son-in-laws raved the next day about it! It was very easy to prepare. The chicken was VERY moist.  I actually used "hot" dijon mustard An excellent blend of flavors!"

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