The kids called this “mustard ball chicken” when they were young, because they enjoyed the visual effect, and the crunch, of the mustard seeds. If you have them, use black mustard seeds, which are actually dark brown, and stand out against the dijon sauce.
This is such an easy weeknight main dish, and is great leftover for lunch or snacks. Because it’s made with dark meat, it’s more forgiving to cook, meaning it doesn’t dry out as easily as breast meat.
Mustard Chicken
Yields 4 servings
2 lbs. chicken legs, separated into drumsticks & thighs (skinned if desired)
1/4 c. dijon mustard
2 Tbsp. virgin olive oil
2 tsp. mustard seeds + extra for broiling
1 1/2 tsp. brown or raw sugar
Sea salt to taste
Freshly ground black pepper, to taste
Mix mustard, oil, mustard seeds, sugar, and salt and pepper to taste. Brush mixture on one side of chicken pieces, and place chicken in an oiled broiler pan. Broil chicken for 10-15 minutes, until nicely browned; turn over, brush other side with mustard mixture, sprinkle on a few more mustard seeds, and broil until done. Serve immediately or at room temperature. Nice picnic fare.
Note: This is even more delicious grilled.
