To this day, this simple chicken recipe is one of my most asked for recipes on my website. Grilled chicken is delicious, but most people complain that it ends up too dry. My favorite way to have grilled chicken is to use skinless, boneless chicken legs. The butcher sometimes labels it as “baby chicken.” The dark meat chicken is fattier and makes for truly delicious barbecued chicken. This is my go to recipe with a 3 ingredient marinade that takes 2 seconds to prepare. I like to do this for large crowds because this holds up well when warming in the oven or warming drawer, which allows for you to cook it ahead of time and join your party when it starts. I rarely have any leftovers from this dish.
Sometimes I switch things up by adding some middle eastern spices like cumin, coriander or even cinnamon. Alternatively you can turn up the heat by dicing up a jalapeño or just adding chili flakes to the mix. Get creative!
2 ½ -3 pounds boneless, skinless chicken legs – aka baby chicken
¼ cup honey
¼ cup spicy deli mustard (use whole grain or dijon if you don't have)
2 tablespoons white distilled vinegar (or any vinegar really)
Take your raw chicken and place it in a dish to marinade. In a small bowl, whisk together your honey, mustard and vinegar. Pour over your chicken and mix around to make sure everything is covered with the marinade. Place in the fridge for a minimum of 45 minutes to a maximum of 4 hours.
When you are ready to cook, preheat your grill to high. After 20 minutes of preheating, take a grill brush and make sure your grates are clean. This is a good idea any time you are grilling.
Take your chicken and place it on the hot grill. Close the cover and allow the chicken to cook for 4 minutes. Flip your chicken to the other side and close the cover. After an additional 4 minutes on the second side, your chicken is done.
You may keep your chicken warm in a 200 degree oven until you are ready to serve.
You can make your marinade up to 3 days before serving. You can marinate your chicken up to 4 hours before grilling.