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 email@example.com. Please include name, address and a daytime telephone number. Previously published recipes are available at www.journalnow.com.
Mustardy Grilled Chicken
Makes 6 to 12 servings
½ cup Dijon or spicy brown mustard
2 tablespoons fresh lemon juice
3 large garlic cloves, minced
Salt and pepper
6 large skin-on, bone-in chicken thighs (about 2½ pounds)
6 chicken drumsticks
1. Whisk mustard, lemon juice and garlic in a medium bowl. Add about 1 teaspoon salt and ½ teaspoon freshly ground black pepper, or to taste. Mix well. Spread the mixture all over the chicken. Transfer mixture to a plate or baking sheet. For best results, let chick rest at room temperature 1 to 2 hours, or refrigerated up to 24 hours.
2. Heat grill to medium. Brush grill grate with oil. Grill chicken, turning occasionally and moving to a cooler part of the grill if browning too quickly, until meat is no longer pink and juices run clear.
Recipe from Michael Hastings
Stay up-to-date on what's happening
Receive the latest in local entertainment news in your inbox weekly!