Grilled Lemon Mustard Chicken
WOW! This chicken is amazing! Seriously the picture just does not do it justice! It is so tender, that the bone just fell right off before we had the chance to put it on the BBQ.
Serve this with some roasted potatoes and a green salad and you are good to go. We grilled the chicken on the BBQ; however, you can grill it in a hot pan or on a grill skillet. Another option is broiling the chicken in the oven; it doesn’t matter what you do, as long as you get that skin nice and crispy!
Note: You can easily double the recipe.
This recipe makes two pieces of chicken.
2 whole chicken legs (about 628g)
¼ cup white wine
2 tablespoons Dijon mustard
2 lemons, juiced
Preheat the oven to 160C.
In a small sauce pan whisk together the white wine, mustard and lemon juice. Bring the sauce to a simmer and turn off the heat.
Transfer one whole chicken leg to a piece of aluminum foil, large enough to cover. Season the chicken with salt and pepper and drizzle with some olive oil. Now push the sides of the aluminum foil towards the chicken, this is to make sure there are no leaks. Pour half of the mustard lemon sauce over the chicken and close the aluminum foil. To make sure it does not leak wrap the chicken ‘package’ in aluminum foil once more. You really want all the sauce and juices to stay in the package. Repeat these steps with the second piece of chicken.
Place the chicken packages in an oven dish, or on an oven tray and place in the oven. Cook the chicken for 2 hours.
When ready to grill, carefully remove the chicken from the aluminum foil. The meat is so tender that the bones will most likely fall out, just discard them. The chicken is much easier to handle when rested and cooled off. Place the chicken on a hot BBQ and grill for about 20 minutes or until crispy on both sides. Enjoy!