This recipe is from French's, the maker of classic Canadian yellow mustard. They rightly call the recipe "Super Juicy Chicken."
Norm has made mustard chicken for years basically the same way, using Nashville BBQ rub, or cayenne pepper and Cajun seasoning on chicken coated with yellow mustard. He made this once a week when we were first married, and chicken leg quarters were inexpensive.
Norm tweaks the mustard by adding a splash of hot sauce or soy sauce or both.
- 1.5 kg or 3 lb. bone-in chicken pieces
- 1/2 cup mustard
- 2-3 Tbsp BBQ spices (rub) of your choice
Preheat grill to medium heat or oven to 350 degrees F.
Coat chicken with mustard.
Sprinkle rub on all sides of chicken pieces.
Cook chicken 35-45 minutes until cooked through.
