So without further ado let's start cooking. Well, marinating actually...
Step 1: Marinade and Prep
- 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.)
- 1 tsp. smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Step 2: Removing the Chicken Back
Step 3: The Wait.
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
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!