We love having barbecues! This year I will be sharing our favorite recipes for this occasion.
This is our favorite way for eating chicken from the barbecue. You might think that this marinade is way too sharp, but this one of those recipes where heating really transforms the flavor. The mustard transforms into a sweet and delicious crust when grilled.
This marinade is bold in every way, with a whole garlic bulb and lots of thyme, preferably fresh. Don’t hold back on the salt, chicken needs a large amount of salt to bring out all of it’s flavor.
Another advantage of using this marinade: the crust it forms seems to keep the meat tender and moist. This mustardy chicken is delicious with my potato salad and some green salad.
- 1 jar of sharp Dijon mustard (250 ml)
- 1 head of garlic, coarsely chopped
- 3 tbsp thyme
- 2 tbsp course sea salt
- Free range organic chicken:
- 1 chicken – This marinade is enough for a whole roast chicken. For a barbecue cut your chicken into manageable pieces.
- or 6 chicken breasts – This recipe could also be used for chicken breasts if you don’t like eating of the bone. If you cut the chicken breasts in half, you get a nice size.
- or 12 chicken wings for smaller snacks.
Always test if your chicken is cooked by slicing into a thicker section. If the liquid running out of it is clear, and the meat is white, your chicken is ready to eat.
If you are going to cook your chicken on the barbecue. The key is turning your chicken over frequently above medium heat coals.
If you are going to use the oven:
- 1 whole roast chicken – about 1 hours at 200 degrees C for a medium size chicken
- 6 chicken breasts – about 30 minutes
- 12 chicken wings – about 20 minutes