I'm a big fan of all types of mustard. So I know, I had to try this recipe. My family loves the unique robust sauce.
- 1/4 cup butter, cubed
- 1-1/3 cups prepared mustard
- 1/4 cup white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 3 drops hot pepper sauce
- 3-1/2 pounds chicken legs or thighs
- In a small saucepan, melt butter over low heat. Stir in the mustard, vinegar, salt, pepper, garlic and hot pepper sauce. Cook and stir until heated through; remove from the heat.
- Grill chicken, covered, over medium heat, turning occasionally, for 20 minutes. Brush with sauce. Continue basting and turning chicken several times for an additional 10 minutes or until a thermometer reads 180°. Yield: 6-8 servings.
Originally published as Mustard-Lover's Grilled Chicken in Country Chicken Cookbook 1995, p87
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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