Honey and mustard are as good as married. And brushed on chicken, well, it’s a threesome. This is from Road Grill by Matt Dunigan and Chris Knight.— Mia Stainsby
12 fresh chicken drumsticks, skin on, rinsed, patted dry
Oil for brushing
Marinade:
1/2 cup (125 mL) liquid honey
1/4 cup (60 g) Dijon mustard
1 tsp (5 mL) mustard seeds
2 tsp (10 mL) chopped garlic
Juice and zest of 1 lemon
2 tbsp (25 g) olive oil
Salt and pepper to taste
In medium bowl, whisk together all marinade ingredients. Reserve 1/4 cup (60 mL) for basting later.Place rinsed chicken in large sealable plastic bag. Pour the marinade over chicken and swoosh the bag so all the legs are coated with the marinade. Marinate 4 hours in the refrigerator.
Prepare barbecue for indirect medium heat: 350 F, leaving two burners on and two burners off. Oil the grill on the offside.
Place the chicken on grill over the burners that are off. Turn every three to four minutes, brushing with the reserved marinade, for approximately 15 to 20 minutes or until chicken skin is golden brown and cooked through or when juices run clear when poked in the thickest part of the drumstick.Remove from the grill and let rest five minutes.
Makes 12 drumsticks.
What to drink with it
Fresh, zippy Sauvignon Blanc is the wine to cut through the drumsticks and refresh your palate.— Anthony Gismondi
Destinea Sauvignon Blanc 2013, Loire, France $20
Lemon grass, grapefruit and passion fruit flavours will easily brighten the honey mustard drumsticks.
León de Tarapacá Sauvignon Blanc 2012, Valle del Maipo, Region del Valle Central, Chile $13
The perfect, refreshing luncheon style Sauvignon Blanc that will seamlessly match the chicken drumsticks.
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