Grilled Mustard-Garlic Chicken with Sausage
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
Cut two 1/4-inch-deep slashes into the skin side of each piece of chicken. Puree the garlic, 1 1/2 teaspoons salt and the chives in a food processor until a smooth paste forms. Transfer to a bowl, stir in the mustard and oil and season with pepper. Rub the mixture onto the chicken, as well as under the skin. Cover, and refrigerate for 2 hours.
Preheat the grill to medium. Grill the chicken, about 6 pieces at a time, turning often to prevent flare-ups, about 10 minutes, adding more pieces as the chicken browns. Once the chicken is crisp and browned, transfer the 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 the vinegar while warm.
Meanwhile, cook the sausage on a clean, lightly oiled section of the 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 the heat to medium-low to finish cooking the chicken, then raise to medium for the sausage.)
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.
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