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.
Prep is easy, about 5 – 10 minutes. Cooking time is 45 minutes. This serves my family 2 times.
- 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.
Note I’ve included some squash which I used later in the week & cut potatoes.
- Roast in the oven for 45 minutes. Let the chicken rest for 15 minutes before serving, enjoy!
All done! Everything can be prepped in advance.
Grown up plate. Served over barley along with the butternut squash.
For my kids, added cucumbers & peas (frozen… yes… really they like them that way).
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