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...

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.
i tried this recipe and i really enjoyed it, thank u for posting this ;P
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!
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
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!
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.
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? <br> <br>Anyway, I bet it was amazing on the pork and ham for sure. We will have to try that out sometime.
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. <br> <br>(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!)
Looks good. I'll have to try this on the grill.
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. <br>

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Bio: I am a senior going for a B.S. in Microbiology and I am learning so much about the world around me I also have ... More »
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