John's favorite chicken recipe

Honey Mustard Chicken (From the Eggtoberfest Cookbook Submitted by Cat (Cathy Loup) When there's no time to brine, this is our favorite way to do chicken on the Egg. Good with smoke (I like pecan and/or cherry) or without.. Ingredients: • 4 LB chicken, butterflied • 3 TBS Dijon mustard • 1 TBS honey • 2 tsp soy sauce • 2 TBS olive oil • salt & pepper . Preparation Directions: Flatten the chicken out, skin side up. Whack it with your fist to crack the breastbone (for easier carving). Fold the wing tips back and tuck them under the chicken. Salt and pepper both sides. Blend the mustard, honey, soy and oil. Brush generously on both sides of chicken. Let sit at room temperature for an hour or so, or cover and refrigerate for several hours. Cooking Directions: Roast over direct heat (no drip pan), at a grill temperature of 270 (about 300 dome). Start skin side up; after 50-60 minutes, flip the skin side toward the coals. Roast another 30 minutes or so, until skin is golden brown and crispy and the meat is done to your liking. Marjie's notes We like the skin crispy--here's what we do: We use chicken leg quarters Rinse chicken, trim of excess fat, dry thoroughly with paper towels or kitchen towels. Set on a platter or tray (I put a thin kitchen towel under the chicken to catch any drips) Refrigerate uncovered overnight or up to 24 hours to let the skin dry. It will become somewhat transparent. Try to place it where the air will blow on it. Be sure it won't drip on other food. DO NOT rinse or wet the chicken again after this. Brush with the sauce per above. If the skin blackens somewhat while cooking, it is still tasty. John cooks this on the Big Green Egg or Primo using lump charcoal but no added wood for smoke. He elevates the cooking grid with bricks to keep the skin from burning before it is done.

 

< Prev