Quick marinade perks up grilled chicken
Honey and mustard are as good as married. And brushed on chicken, well, it’s a threesome. This is from Road Grill by Matt Dunigan and Chris Knight. 12 fresh chicken drumsticks, skin on, rinsed, patted dry Oil for brushing
1/2 cup (125 mL) liquid honey
1/4 cup (60 mL) Dijon mustard
1 tsp (5 mL) mustard seeds
2 tsp (10 mL) chopped garlic
Juice and zest of 1 lemon 2 tbsp (30 mL) olive oil Salt and pepper to taste
In medium bowl, whisk together all marinade ingredients. Reserve 1/4 cup (60 mL) for basting later.
Place the rinsed chicken in a large sealable plastic bag. Pour the marinade over the chicken and swoosh the bag so all the drumsticks are coated with the marinade. Marinate 4 hours in the refrigerator.
Prepare barbecue for indirect medium heat: 350 F, leaving 2 burners on and 2 burners off. Oil the grill on the off side.
Place the chicken on grill over the burners that are off. Turn every 3 to 4 minutes, brushing with the reserved marinade, for approximately 15 to 20 minutes or until chicken skin is golden brown and cooked through or when juices run clear when poked in the thickest part of the drumstick.
Remove drumsticks from the grill and let rest 5 minutes.
Makes 12 drumsticks.
This marinade with honey and mustard is an ideal complement for chicken drumsticks.