Back by popular demand, hot off the pan, recipe from the Granola Ginger kitchen.
I had a bag of chicken legs thawing in my sink to grill for dinner and no idea what kind of marinade to use for them. I’m a huge fan of “from scratch” marinades (instead of those store purchased ones, with who knows WHAT?! in them)! So I decided to go with a mustard based marinade.
Tangy Mustard Chicken Marinade
3 cloves of minced garlic
1/3 cup dijon mustard
1/4 cup white wine
1 Tbs sriracha
1 tsp dry tarragon
1 tsp dry rosemarry
1 Tbs + worcestershire sauce (I had 1 Tbs over flowing)
I ground up my tarragon and rosemary in my mortar and pestle and whisked all the ingredients together. Then I poured the marinade over the chicken legs in a bag and let them chill out for a while (about an hour).
I grilled up the legs with some fresh ground black pepper. Nom, nom, SO good!
