Grilling in the back yard on a warm day in late spring seems like the perfect end to a long day at work. You sit out on the patio, open up a cold beer (or cold water for pregnant me), and enjoy watching the sun go down. Now all you need is a chicken marinade recipe that will produce tangy, spicy, moist chicken. Typically I don’t care much for chicken skin (the slimy fat layer grosses my out), but when it’s lathered in this sauce and charred to perfection, I can’t help but be won over. I hope you enjoy it as much as I do.
1/3 C. Dijon or Spicy Brown Mustard
1/3 C. fresh Lemon Juice (about 3 lemons)
1/3 C. Olive Oil
1 1/2 T. Red Pepper Flakes
3 1/2 lb. Chicken Pieces (e.g. legs, wings, bone-in breast)
Whisk together all ingredients except the chicken. Put the chicken in a glass baking dish and pour the marinade on top, turning the pieces to coat. Cover with plastic wrap and refrigerate overnight or at least 2 hrs.
Preheat your grill to high, make sure you have an area of indirect grilling (i.e. only heat one side of the grill or stack your charcoal more to one side). Arrange the chicken over the indirect heat and cook about 10-15 min per side, or until the chicken juices run clear when pierced. Let rest on a plater for 5 minutes before serving.