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Chile-Mustard Chicken

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This chicken recipe is pretty easy to accomplish if you have a V-slicer or a mandolin and poultry shears, but can still be made without those devices.  We chose to do a whole chicken marinade but you could just as easily use your favorite chicken pieces, skin or not.  The spiciness level of this dish can also be tweaked to your own liking or depending on your audience.  We used a poblano pepper from a plant that has cross fertilized with a jalapeno plant and is pretty spicy actually.  You could use any pepper of any spice level you fell comfortable with.  Peppers are awesome like that.  There is one for every taste, mild to wild.

So without further ado let's start cooking. Well, marinating actually...
 
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Step 1: Marinade and Prep

Lets start by making the marinade.  You will need to gather:
  • 1/4 cup spicy brown mustard
  • 1/4 cup honey
  • 2 tbs. olive oil
  • 2 or so slivered and/or chopped jalapenos( the more little pieces the more the flavor and heat will permeate the chicken.  Think surface area coverage and what kind of flavor you are going for.)
After Marination, to sprinkle on top and all over meat:
  • 1 tsp. smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
Combine all these ingredients in a bag and shake and manipulate the bag to mix everything together.  The kind of bag needed will depend on how much and what type of chicken you are using.  We went with a whole chicken we cut the back out of and were going to grill, but it rained and those plans were...a wash. The whole chicken required a gallon bag, but if you are making less you might only need a quart bag.  You could also use a bowl with a lid or any other number of things as long as it holds your chicken and seals.

Step 2: Removing the Chicken Back

If you are using a whole chicken you will need to remove the back from the chicken to ensure even cooking.  This is pretty easy assuming you have kitchen shears.  Just feel around for the spine of the chicken, take your shears and cut from the posterior to the anterior end( tail to head) on either side of it.  We have included a video of this process.


http://youtu.be/qrMIf8gyUzg

Step 3: The Wait.

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Since we used a whole chicken the task at hand is to take the marinade and work it under the skin to increase the permeation of the marinade.  Just get your hands a little dirty and do this with your fingers.  Try not to completely rip the skin off while working the marinade under the skin onto the meat itself.  Then you can just throw it in the bag and shake it a little to cover the rest evenly. 

Once the chicken is covered in the marinade your ready to wait for a few hours while it rests in the fridge.  The longer you wait, the better your flavor is going to be.  Its up to your situation and how much time and prep you are wanting to put in.  If you opt for a full eight hours I would recommend you go and adjust/shake the chicken a little to keep things fresh and working. 

Step 4: Roasting/Grilling

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We put the chicken on a baking sheet covered in foil to protect it.  Be sure to place the chicken with the skin side up. Some of the sugars in this marinade will undoubtedly burn onto the pan if you are cooking this in the oven; using the foil will save you a lot of not fun scrubbing or even the pan itself in some cases. Grilling is neater and you wouldn't have to worry about messing up the grill plates/grates.  

We roasted it for 45 minutes at 400degrees Fahrenheit, until the internal temperature reached 180 degrees Fahrenheit.  You really should cook your chicken until it is this temperature or you run some pretty serious risks.  But hey, to each their own!  I can't stop you from eating undercooked chicken but I can try to warn you not to do it... 

That's It.  While this recipe is originally for a grill it worked really well in the oven tonight, so it is a pretty versatile recipe that can be used in multiple situations and cooking possibilities.  We had it with rice and peaches but it would go with pretty much anything and is pretty easy to make to your own liking.  Enjoy!
i tried this recipe and i really enjoyed it, thank u for posting this ;P
TheBaldFish (author)  jack186118652 years ago
I appreciate your feedback. Its exciting to know that someone tried and liked it. I was curious how the mustard would work out and I was more than pleasantly surprised how delicious it all was. Thanks for checking it out!
Foxtrot702 years ago
I like the recipe, drule drule, I can only imagine the flavor of flame grilling with apple wood smoke ships. I am now sooo hungry at 3:32 a.m. it'll be difficult going back to bed. LOL
TheBaldFish (author)  Foxtrot702 years ago
Those late, sleepless night munchies will get you every time my friend. Best not to tempt yourself with forbidden fruits after midnight lest disappointment rule the night. Glad you liked it!
HexKrak2 years ago
I made a very similar recipe with brown mustard, jalapenos, raw garlic, onion powder and olive oil. I put all the ingredients in a blender and made a paste out of it. I smeared it on chicken, pork shoulder, and brisket, and ham, then threw them all in the smoker for a day over a mix of hickory and mesquite. I would definitely make it again, but it was good and spicy so if you're not a big fan of the heat substitute some mild green chilies for some of the hot peppers.
TheBaldFish (author)  HexKrak2 years ago
I think the use of fresh garlic would enhance the recipe myself, but we were out. I LOVE garlic though, my significant other not so much...maybe that's why we didn't have any on hand?

Anyway, I bet it was amazing on the pork and ham for sure. We will have to try that out sometime.
ToniRose2 years ago
Beautiful bird. And thanks for the spatchcocking demo; I'd read descriptions, but seeing it done makes it much clearer. I'm roasting jalepenos as we speak and so find this recipe very timely--and hunger-inducing.

(Weird day on the 'Net: every time I've found myself idly wondering how to do something, I've tripped over a post detailing exactly that!)
branonls2 years ago
Looks good. I'll have to try this on the grill.
TheBaldFish (author)  branonls2 years ago
Thanks, me too. I suspect it will be even better. It turned out even more delicious than I anticipated when we roasted it so I really do have high hopes/excitement for grilling it.