Quick mari­nade perks up grilled chicken

Calgary Herald New Condos - - Weekend Life - MIA STAINSBY

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

Mari­nade:

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.

Postmedia News

This mari­nade with honey and mus­tard is an ideal com­ple­ment for chicken drum­sticks.

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