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Recipe Swap

Recipe Swap: Mustard forms a flavorful base for a coating for grilled chicken

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Mustardy grilled chicken uses a paste of Dijon or spicy brown mustard, lemon juice and garlic.

Mustard makes the base for a good wet rub for grilled meats, especially chicken, but also pork.

In the accompanying recipe, I make a wet paste of Dijon or spicy brown mustard plus lemon juice and garlic. Those three ingredients, plus salt and pepper, are all I need to create a deeply satisfying flavor on bone-in thighs and legs.

Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, 418 N. Marshall St., Winston-Salem, NC 27101; or email to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available at www.journalnow.com.

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