Here is another COVID-19 dish. We had to use what we had and had many Chinese Hot Mustard packets from all our take-outs over the years. I can do something with these; thus, this recipe was born. After tweaking the recipe, I had to buy a bottle of the hot mustard since all those packets ran out.
Ingredients
4 chicken legs, bone-in, skin-on, and cut into drumsticks and thighs
1/3 cup of honey
1/4 cup of hot mustard
1/4 cup of soy sauce, low salt
1/4 cup of Avocado oil
2 shallots, grated
4 cloves of garlic, grated
1 inch of fresh ginger, grated
1 lemon zested and juiced
2 sprigs of fresh Marjoram, one spring leaves removed and minced, the other is for garnish.
Salt and Pepper to taste
Directions
Whisk together all the ingredients other than the chicken in a large bowl. Place the chicken in a large zip-lock bag and pour the sauce over it. Massage it into the chicken and place it in the fridge for at least four hours or overnight.
Preheat the oven to 425 degrees, or make it on the grill.
In a large cast iron grill, remove the chicken and place skin side up; do not throw away the sauce; you will need it. Place in the oven for ten minutes, remove, turn chicken over, brush more sauce on it, and return to oven for another ten minutes. Repeat this twice more. Then turn on the broiler in the oven, turn the chicken to skin side up, brush once more with the remaining sauce, return to the oven until the chicken starts to char, remove, let rest for ten minutes, and serve with the remaining Marjoram and slices of lemon.
I served this with Mustard-roasted potato wedges and a Tzatziki sauce. The potato recipe will be posted soon.