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
Publisher Photo
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. Pour 3/4 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 45 minutes. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 170°, 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. Pour 3/4 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 45 minutes. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 170°, 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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