BBQ Chicken With Mustard & Rosemary

Another marinade variation when buying a ‘cut up’ chicken. This marinade is easy, still kid friendly even with the dry rub. If you can, marinate several hours or even a full day in advance.

Expectations:

Prep is easy, about 5 – 10 minutes. Cooking time is 45 minutes. This serves my family 2 times.

Ingredients:

About 1/3 to 1/2 cup of BBQ dry rub (of your choosing or make my quickie faux ‘I’ve run out of my pantry stash of dry rub’ rub: 2 tbsp. cumin, 2 tbsp. turmeric, 1 tsp. salt, 1/2 tsp. pepper, 1 tbsp. brown sugar, 2 tbsp. of paprika ) mixed with 1/4 cup of mustard (dijon or yellow mustard)
2 tablespoon of extra virgin olive oil
Salt (about 2 or 3 teaspoons)
1 – 2 teaspoons of fresh ground pepper (optional)
1 whole chicken cut up (8 pieces) — you can buy a chicken this way at most grocers or request a butcher to cut for ease, also it’s fairly straightforward to cut your own chicken (with kitchen shears and a sharp knife) if you have time.

Steps to put this on your table:

Place all of the ingredients into a large bowl, add the chicken and then use a large spoon or your hands t make sure all of the pieces are coated. Cover the bowl and put aside in fridge to marinate (ideally at least 6 hours but a day ahead is even better)

Marinating the chicken with a dry rub mixed with mustard & rosemary.

Preheat the oven to 400 degrees fahrenheit
Spray a roasting pan with oil (I use coconut oil or olive oil) to prevent sticking.
Pour the chicken and marinade into the pan, use a spoon if needed to help coat any uncoated pieces.