Spicy Mustard Grilled Chicken

My husband and I love to grill in the warm summer months. Whether it involves breaking out the smoker and making a delicious pulled pork or lighting up the charcoal for burgers and chicken, the grill is one of our favorite cooking tools. This past weekend, we decided to grill some chicken for Sunday dinner.
As most people know, grilled chicken can become boring very fast. However, we love to put a spin on the standard chicken with new spice blends and marinades. This recipe provides a slight spice to the chicken without being overtly hot. By marinading the chicken, the flavors are allowed to fully penetrate the meat. By grilling over charcoal, an extra layer of flavor is added to the meal.

6 Chicken Thighs

6 Tablespoons Pinot Grigio

2 Tablespoons Whole Grain Mustard

3 Tablespoons Soy Sauce

1 Large Yellow Onion, Peeled and Quartered

4 Cloves Garlic, Peeled and Sliced

1 teaspoon Cayenne Pepper

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

1/2 teaspoon Red Pepper Flakes

1. Place all ingredients inside a large, resealable bag. Gently massage the meat to thoroughly coat the chicken and combine the ingredients.
2. Set the sealed bag in a large bowl.
3. Place in the refrigerator for 5 hours to marinate, turning over at least once during the marinating process.

4. When you are ready to grill, remove the chicken from the refrigerator and allow to sit on the counter while the grill heats.
5. Prepare your grill to medium heat. Place the chicken on the grill, skin side down. Close the grill lid.
6. Cook the chicken for 15 minutes, turning when browned on each side. You want to cook the meat slow enough to crisp the skin while cooking throughout. If your grill is too hot, the skin will burn and the inside will still be raw. If your grill is too cool, the chicken will smoke instead of cook and the time will be increased.
7. Serve immediately.

Note: You can use this same marinade recipe with other cuts of chicken as well as pork chops.

Comments

Lentil Burgers

Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided

Black-eyed Pea Croquettes

So it is well known that I make Black Bean Burgers all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot. 2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs,

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread" recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Bakin

Modern Southern Cook

Search This Blog