Mustard Chicken

Mustard Chicken

What’s your favorite childhood meal?  I have a few including meatloaf, chicken and dumplings, and mustard chicken.  Sometimes our names for recipes aren’t universal, and mustard chicken is one of those recipes.  When I mentioned it to Jon, he’d never heard of it.  I must admit I’m not close to either of my parents, so I didn’t exactly want to call them out of the blue and ask for a recipe I used to love when I was 10 years old.  Instead, I decided to go off my taste memories and recreate it!  I have to say, it tastes like 1994, but in the best possible way. 

If you aren’t sure of something called mustard chicken, I still think you’d like this.  Jon and my kids are vocal opponents of mustard, and this has still become the single most-requested dinner during grilling season.  I guess you can cook it on an indoor grill, but it won’t be the same.  The best side for this is corn:  either grill it (my family’s favorite way) or make raw corn salad (my favorite way– recipe to come later this summer!).  With this chicken, I usually make both types so we’re all happy. 

 

Total Time:  1 hour (Plus 24-hour marinade)16939677_439099263095382_8893097947315228210_n.jpg

Serves:  6-8

Difficulty Level:  Easy

 

 

Ingredients

8-10 bone-in, skin-on chicken thighs

1 cup red wine vinegar

1 2/3 cups Sweet Baby Ray Buffalo sauce

½ cup Dijon mustard

½ cup coarse mustard

2 tablespoons garlic powder

1 tablespoon onion powder

1 tablespoon coarse black pepper

 

Directions

  1. Arrange the chicken thighs in a non-reactive dish (like Tupperware) for marinating.
  2. Add the rest of the ingredients to a quart sized mason jar, seal, and shake vigorously until well-blended. Pour over the chicken thighs, and marinate overnight.
  3. Fire up your gas grill. Turn it up to a little above medium.
  4. Once it’s heated, add the chicken thighs, skin side down. Baste with a little marinade.  Close the grill, and cook for 3-6 minutes, or until some char and grill marks have formed.
  5. Turn the chicken over, and baste the other side with a little more marinade. Close the grill, and continue to cook for another 3-4 minutes.
  6. Off the grill: Using about 3 large pieces of heavy duty aluminum foil, place 2-4 thighs 16864630_439099266428715_8815129936802471080_n.jpg(depending on size) in each piece of foil.  Use all the remaining marinade to cover all the thighs equally.  Before the marinade spills, create a packet with each foil, and tightly seal each packet.  (It is important to tightly seal so the chicken stays moist and the marinade doesn’t spill out.)
  7. Turn the grill down to low, and add each packet back to the grill.
  8. Cook on low for another 15-20 minutes.
  9. Remove from the grill, and allow the chicken to rest inside the packets for an additional 10 minutes before serving.
  10. Serve hot.

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