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Habanero Mustard Barbecue Chicken
Ingredients:
4 chicken legs (thigh-drumstick piece) or 4 each drumstick and thighs or 4 chicken breast halves
½ cup Silver Spring Habanero Mustard
3 tbsp. vinegar
4 tsp. Worcestershire sauce
1 tsp. snipped fresh thyme (or 1/8 tsp. dried thyme, crushed)
2 tbsp. light-flavored molasses
Directions:
For marinade, stir together Habanero Mustard, vinegar, Worcestershire sauce, and thyme until smooth. Pour 2/3 of the marinade over the chicken in a plastic zip lock bag and reserve 1/3 for the finishing sauce. Work the bag until chicken is coated with marinade. Chill for 4 to 24 hours, turning the bag occasionally.
Arrange medium-hot coals around a drip pan. Place the chicken pieces, bone side down, on the grill rack over the drip pan. Cover and grill until tender and no longer pink, brushing occasionally with marinade. In a small saucepan, combine the reserved marinade and the molasses. Heat to boiling; reduce heat. Simmer covered for 5 minutes. Serve sauce with chicken. Makes 4 servings.
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