Of all the roast chicken recipes that I make, this combination of mustard and maple syrup has best stood the test of time. It’s the one that I make most often. But when I say that I mean while the basic premise of the mustard-maple stays a constant, I add and omit ingredients to this base very often – here a dried red chilli goes in not so much for its heat, but flavour. I soaked it in a little water before blending and adding to the rest of the marinade.
If you like mustard-y things, you’ll be happy to know that this recipe uses both Dijon as well as wholegrain mustard. The grainy bits get slightly scorched in the oven or grill = more crispy bits! —Kirthana | Theblurrylime
bone-in chicken thighs
dried red chilli
lemon, sliced into thick rounds
Fresh thyme leaves (optional)
Fresh ground black pepper
Salt, to taste
In This Recipe
Soak dried chilli in hot water. Once softened, discard the water and blend the chilli coarsely.
Put chicken pieces in a large ziplock bag and add blended chilli, dijon mustard, wholegrain mustard, maple syrup, pepper and salt. Seal the bag and massage the chicken pieces with the marinade until well coated. Place in the refrigerator for at least 2 hours or overnight for best results.
Place the chicken pieces on the barbecue, turning occasionally until cooked through.
For the oven: Preheat oven to 200 C (400F) and place a tray in the middle of the oven.
Add chicken pieces to a baking dish and dot the lemon slices and thyme around. Pour the remaining marinade from the bag over the top. Cook for 25-30 minutes or until the chicken pieces are completely cooked through.