How To Make: BBQ Honey & Mustard Chicken

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This recipe is intended to be cooked on a barbecue, but can also be cooked indoors using a griddle pan.

Cooking time: 30 minutes
Serves 2

Ingredients

• Honey, 30g
• White wine vinegar, 30ml
• Mayonnaise, 30g
• Wholegrain mustard, 40g
• New potatoes, 500g
• Fennel bulb, 1
• Fresh parsley, 20g
• Celery sticks, 3
• Granny Smith apple, 1
• Chicken drumsticks, 6
• Salt & black pepper
• Olive oil

Method

1. Preheat your BBQ or oven to 240C/fan 220C/gas 9. Using a sharp knife, score the chicken to the bone 2-3 times. Line a roasting tray with foil, transfer the chicken to the roasting tray, season with salt and pepper and precook for 10 minutes.
2. Meanwhile, halve the potatoes and quarter any larger ones. Place in a medium saucepan, cover with water and bring to a boil over a high heat. Simmer for 8-10 minutes until just tender. Drain and leave in the colander to release some steam, set to one side.
3. While the potatoes are cooking, mix the honey with the mustard and 1tbsp of oil, season well with salt and pepper. Remove the chicken from the BBQ/oven, spoon the marinade over the chicken and return for another 15 minutes, until the chicken is cooked through with the juices running clear.
4. In the meantime, thinly slice the celery and finely chop the parsley. Halve the apple, remove the core and cut into 1cm chunks. Transfer everything to a large bowl.
5. Halve the fennel lengthwise, then cut each part into 4 wedges. Toss the fennel in 1tbsp of olive oil and some salt and pepper. Grill for 3-4 minutes on each side, until charred and cooked through.
6. Mix the mayonnaise, vinegar and 1tbsp of olive oil in a small bowl. Add the dressing and cooked potatoes to the bowl with the celery. Season with salt and pepper and stir to combine. Serve the salad alongside the chicken and the charred fennel.

Recipe by Marley Spoon UK chefs, further information can be found at marleyspoon.co.uk.

Print

BBQ Honey & Mustard Chicken

The perfect combination of sweet and savoury! Be sure to make extra as this Honey & Mustard Chicken is very popular at any event.

Course Main Course

Cuisine Global

Keyword Chicken

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 2

Ingredients

• 30 grams Honey
• 30 ml White wine vinegar
• 30 grams Mayonnaise
• 40 grams Wholegrain mustard
• 500 grams New potatoes
• 1 Fennel bulb
• 20 grams Fresh parsley
• 3 Celery sticks
• 1 Granny Smith apple
• 6 Chicken drumsticks
• Salt & black pepper to taste
• Olive oil extra virgin

Instructions

• Preheat your BBQ or oven to 240C/fan 220C/gas 9
• Using a sharp knife, score the chicken to the bone 2-3 times
• Line a roasting tray with foil, transfer the chicken to the roasting tray, season with salt and pepper and precook for 10 minutes
• Meanwhile, halve the potatoes and quarter any larger ones
• Place in a medium saucepan, cover with water and bring to a boil over a high heat
• Simmer for 8-10 minutes until just tender
• Drain and leave in the colander to release some steam, set to one side
• While the potatoes are cooking, mix the honey with the mustard and 1tbsp of oil, season well with salt and pepper
• Remove the chicken from the BBQ/oven, spoon the marinade over the chicken and return for another 15 minutes, until the chicken is cooked through with the juices running clear
• In the meantime, thinly slice the celery and finely chop the parsley
• Halve the apple, remove the core and cut into 1cm chunks
• Transfer everything to a large bowl
• Halve the fennel lengthwise, then cut each part into 4 wedges
• Toss the fennel in 1tbsp of olive oil and some salt and pepper
• Grill for 3-4 minutes on each side, until charred and cooked through
• Mix the mayonnaise, vinegar and 1tbsp of olive oil in a small bowl
• Add the dressing and cooked potatoes to the bowl with the celery
• Season with salt and pepper and stir to combine
• Serve the salad alongside the chicken and the charred fennel

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