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Grilled Mustard-Garlic Chicken with Sausage

Source: Martha Stewart Living
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  Serves 6 to 8
Freshly snipped chive flowers are just the right garnish.
12 chicken pieces (drumsticks, thighs, or breasts halved crosswise)
8 garlic cloves
Coarse salt and freshly ground pepper
1/2 bunch chopped fresh chives (1/4 cup)
1/4 cup plus 2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil, plus more for grill
1 tablespoon sherry vinegar, or red-wine vinegar
2 pounds sausage, preferably chicken
Grilled Mustard-Garlic Chicken with Sausage Recipe at
Cut two 1/4-inch-deep slashes into the skin side of each piece of chicken. Puree garlic, 1 1/2 teaspoons salt, and the chives in a food processor until a smooth paste forms. Transfer to a bowl, stir in mustard and oil, and season with pepper. Rub mixture onto chicken, as well as under the skin. Cover, and refrigerate for 2 hours.

Preheat grill to medium. Grill chicken, about 6 pieces at a time, turning often to prevent flare-ups, about 10 minutes, adding more pieces as chicken browns. Once chicken is crisp and browned, transfer pieces to an indirect- or low-heat area, and grill, until cooked through, checking frequently and turning as needed, to avoid charring, 10 to 12 minutes. (Pierce with a fork to test for doneness; meat should be firm and juices will run clear.) Drizzle with vinegar while warm.

Meanwhile, cook sausage on a clean, lightly oiled section of grill, over medium heat. Grill until golden brown, 6 to 7 minutes. Flip, and continue to grill until cooked through, 6 to 8 minutes more. (If using a gas grill, reduce heat to medium-low to finish cooking chicken, then raise to medium for sausage.)

Helpful Hint:
If using a charcoal grill, keep one side slightly cooler (with no coals) than the other, so the chicken can be moved to indirect heat to avoid charring.

Recipe reprinted by permission of Martha Stewart Living. All rights reserved.
Date Added: 07/15/2010
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