by Bosse Grill
- 4 chicken breasts bone in skin on
(you can use thighs and drumsticks instead)
- 1/3 cup honey
- 1/2 cup dijon mustard
- 1 tablespoon mustard seeds
- 1/2 clove minced garlic (about 2tbs)
- 2tbs olive oil
- 1 lemon- zest and juice from 1 lemon
- salt and pepper to taste
Rinse and pat dry the chicken peices. Mix all ingredients into a ziplock bag, reserve about 1/4cup of marinade to baste chicken while it is grilling(**NEVER BASTE WITH MARINADE THAT THE CHICKEN SAT IN)
Add chicken to the bag and marinate for up to 4 hours in the fridge.
Place chicken on an oiled grill on very low heat or use an indirect grilling method. (temp should be 160-170 degrees)
Be careful not to have heat too high as chicken can burn really easily.
Use the reserved marinade to baste the chicken every now and then.
When Chicken is done remove from grill and let meat rest covered with tinfoil for 5-8 minutes.
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