The sweetness of honey and the tang of whole grain mustard combine to make a delicious glaze for barbecued chicken.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|8 chicken drumsticks or thighs||1 tsp dried oregano|
|1/2 cup orange juice||2 tbsp honey|
|1/4 cup balsamic vinegar||2 tbsp whole grain mustard|
|2 tbsp olive oil||grated zest of 1 lemon|
|1 garlic clove, minced||1/4 cup ketchup|
Make 2 or 3 deep cuts into each drumstick. Whisk the ketchup, orange juice, vinegar, olive oil, garlic, oregano, and pepper together in a nonmetallic bowl. Add the chicken and mix to coat well. Cover and refrigerate, occasionally turning the chicken, for at least 6 and up to 24 hours.
Build a medium fire in an outside grill. Remove the chicken from the marinade, reserving the marinade for basting. Lightly oil the grill grate. Place the chicken on the grill and cover. Grill for 20 minutes, turning and basting frequently with the marinade. Discard marinade.
To make the glaze, mix the honey, mustard, and lemon zest together. Brush the chicken with glaze and cook for 10-15 minutes more, or until the chicken juices are clear when pierced with the tip of a sharp knife.
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