Recipes for Grilling Chicken (Poultry)

by Betty Foreman

Honey Mustard Grilled Chicken


  • 1/3 cup Honey Dijon Mustard
  • 1/4 cup Honey
  • 2 tablespoon Mayonaise
  • 1 teaspoon steak sauce
  • 4 skinless, boneless chicken halves


  1. Preheat the grill for medium heat.
  2. 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.
  3. 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.

Sizzling Spice Grilled Chicken


  • 4 lbs chicken, cut into pieces, dark or white
  • 10.75 condensed tomato soup
  • 1 tablespoon garlic powder
  • 3 tablespoon ginger juice
  • 1 tablespoon ground cardamom
  • 1/2 tablespoon currypowder
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 2 tablespoon lemon juice
  • 1/2 cut buttermilk


  1. FOR MARINADE: In a large bowl combine the soup, garlic powder, ginger juice, cardamom, curry powder, salt, brown sugar and lemon juice. Mix well. Marinate the chicken in the refrigerator overnight.
  2. The next day, mix in the buttermilk, then grill the chicken until cooked through.




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