Summer is officially here and for us that means grilling! We have an old Kingsford charcoal grill that is oval in shape and that I love. It’s so old that every year we hope that it doesn’t trust through. This mustard marinade for chicken is so, so tasty. It helps to clear out the fridge a bit too – especially if you accumulate mustard like we do.
We are a mustard loving family. When I went to pull the mustard from the fridge to make this I pulled out 5 different jars (including 2 yellow – I’m not sure how they ended up in there!) After making this I went to my pantry to see if mustard needed to go on the shopping list – 7 jars in the pantry – I guess not!
For this marinade you’ll want to use 3-4 different types of mustard and I have found it best if they have different flavor profiles – a Dijon, a honey mustard, a grainy German mustard, a spicy mustard, even yellow. Having said that if I happen to have several open jars that aren’t wildly different I’ll use those. If I happen to have small amounts of 5 or 6 I’ll use all of them. The key is to end up with 3/4 cup.
Marinate the chicken for 1-3 hours and grill! I always make extra for leftovers later in the week because it’s good cold too.
This is based on a recipe by Kelly McCune from Grill Book. I never seem to have things like shallots and apple juice on hand so I’ve adapted it to fit the way we live!
- 3/4 c. assorted mustards - (1/4 cup of each of 3 different ones is nice)
- 1/4 c. apple or white vinegar
- 1/4 c. olive oil
- 1/4 c. orange juice (apple juice could also be used)
- 2 T. lemon juice
- 2 T. minced onion
- pepper to taste
- Combine all ingredients.
- Marinate chicken 1-3 hours turning at least once.
- Grill making sure that the chicken is completely cooked.