Categories: BBQ, Chicken, Grilling, July2012, Main Dish, Summer
Ingredients
- 1/2 cup Dijon-style mustard
- 3 tablespoons canola or olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons dried herbs of your choice, such as dill, parsley, thyme and tarragon (I used all)
- kosher salt & black pepper
- 3 to 4 drops hot pepper sauce, such as Tabasco, or more to taste (use ketchup if you like it milder)
- Salt
- 5 lbs. bone-in, skin-on chicken legs
Directions
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In a small bowl, combine the mustard, oil, vinegar, herbs and hot pepper sauce; add salt to taste. Gently loosen the skin of each chicken piece and smear some of the mixture on and beneath the skin. Cover the chicken with plastic wrap and refrigerate for at least 2 hours.
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When ready to cook, prepare the grill. If using a gas grill, set at medium, around 350-400F degrees, for indirect cooking. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, pile them on one side. Oil the grate.
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Place the chicken skin side UP on the grill, making sure it is not over direct heat (or it will burn).
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After about 15 minutes, turn the chicken and cook the skin side down for another 10 minutes, until it is nice and crispy.
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I like to brush the chicken one last minute with some sauce just before serving, so it’s nice and shiny.
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Let chicken rest 10 minutes before serving.