- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Mustard-Lover's Grilled Chicken
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I am not a mustard lover. I just sort of think it's okay but I had a lot of mustard I wanted to use up so I thought I'd try this. I divided the sauce so that most of it I used for basting and a little reserved for dipping. We did grill it on the bbq (very important) and it was fantastic! This really mellowed the flavors. My daughter hates mustard, but I still make her at least taste everything I cook. She loved it so much she picked the bones clean. We all thought the sauce as a dip was too strong but it turned out the chicken, when basted a few times with the sauce during cooking, doesn't need the sauce as a dip also. So even if you aren't a real mustard lover, you might still like this chicken on the grill. Grilling just seems to take everything to the "next level."