I like mustard.
I don’t like a strong mustard flavor and I don’t like it to dominate (like slathered on a hamburger or hot dog), but I do like the ‘je ne sais quoi’ it adds to foods.
I often add it to marinades or soups. I add dry mustard powder to my Instant Pot beans and put a bit in cheese dishes.
The Dijon that I get here, and I used in this recipe, is actually too hot for me to eat. But used in a marinade, then cooked, it adds just the flavor I look for.
I have to confess that, in summer when I want to make potato salad, I miss French’s yellow mustard, aka: ballpark mustard.
As with everything else in life, we adapt.
This is an easy barbecued chicken dish that is a nice change from the usual tomato-based sauce.
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Grilled Mustard Chicken
For the two of us I fix 3 legs and 3 thighs. Chickens are rather small here so it’s perfect servings for us. For U.S. sizes I would do 2 rather than 3 of each.
- Prep Time: 5 minutes
- Marinating Time: 4 hours
- Cook Time: 45 minutes
- Total Time: 4 hours 50 minutes
- Yield: 2 servings 1x
- 3 chicken thighs, skin on
- 3 chicken legs, skin on
- 3 tbs olive oil
- 3 tbs cider vinegar
- 3 tbs Dijon-style mustard
- 1 tsp paprika
- Mix all ingredients except chicken.
- Lay chicken in a baking dish.
- Spoon marinade over chicken, coating well.
- Cover and refrigerate for 3 – 6 hours.
- When ready, remove from marinade and cook on barbecue grill for 20 – 25 minutes, turning once or twice.
For doing a whole, cut-up chicken I would increase everything slightly: 4 tbs rather than 3 and 1 1/4 tsp paprika.
Nutrition info assumes 2/3 of the marinade.
- Serving Size: 1/2 recipe
- Calories: 757
- Sugar: 0.2 g
- Sodium: 724.5 mg
- Fat: 52.9 g
- Saturated Fat: 12.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 1.3 g
- Fiber: 0.4 g
- Protein: 62.3 g
- Cholesterol: 329.5 mg
Keywords: grilled chicken, mustard chicken
Last weekend I turned the first 3 lbs of little plums into jam.
Tuesday I did another 3 lbs.
Today I did the last 3 lbs.
It’s not that I don’t have more plums – I have lots more. I could easily fill my freezer with plum jam. There is probably another 15 or 20 lbs on the 2 trees I’ve been picking from. Plus there’s another big tree across the road from us that no one claims.
It takes me about half an hour to pick enough plums for a batch of jam. Then I use an olive pitter / cherry pitter to remove the stones which takes close to 2 hours. Only then can I actually make the jam.
It’s a tedious, boring, mind-numbing job. 3 batches is my limit.
While the jam was boiling I made the first batch of zucchini (courgette) soup for the freezer.
Summer has started.