It’s the Thursday before a long weekend and I can’t wait to have an extra day. We are staying in town this weekend and having a big family cookout on Saturday as my husband Chris has two aunts coming in town from Tennessee to see the baby.
Since Chris and I have small families we tend to gather both my parents and his together along with Chris’s sister Kathryn and our friend Jim. My dad is going to smoke two Boston Butts on the Big Green Egg and I’m thinking Eating Well potato salad, grilled corn and veggie kebabs so far. Not sure what to do about dessert yet. Decisions, decisions.
As for these delicious grilled chicken legs? Read on…
Is there one versatile recipe you tend to use over and over? A few years ago I had found this simple mixture of ¼ cup each honey and Dijon mustard (I always use coarse ground Grey Poupon) plus 1 Tbsp curry powder, 2 Tbsp soy sauce and a dash of Cayenne pepper on Closet Cooking . It’s so versatile I have used it on chicken, pork, steak and salmon. I have resisted the urge to add a dash of this or that because it’s just a perfect recipe as is. Thanks again to Kevin.
Since we got the new grill I decided to try it out on some skinless chicken legs. I simply added the mix to a baggie and marinated four legs over night. The results on the grill were spectacular as usual. You will love this sweet/salty/spicy mixture on anything. Next up I will try it on some pressed light tofu!