Thursday, July 22, 2010

Grilled Jalapeno Mustard Beer Glazed Chicken Quarters

Last fall my friends Julie and Brian introduced me to jalapeno mustard at their bonfire. Since then I’ve topped it on everything from tofu corn dogs to french fries to beans. So, when Beckett Media asked me to fill in a couple recipes and pictures for a grilling guide I ran right to the jalapeno mustard and threw this recipe together.

This flavorful chicken is super simple and I really should make it again someday. I know Jesse would be happy if I did. We eat so much vegetarian and vegan around here I often forget I have the option to grill meat.

I’m lucky my husband puts up with me. I figured by now he’d find himself a good meat and potatoes type of wife. This is Idaho after all, and we have a lot of meat and potatoes (and wheat!) and often little else. This probably explains why I think vegetables are so special. Most of the year decent produce around here is rare.

Speaking of produce, I’ve been taking an organic farming class this su
mmer taught by the talented Professor Jodi from the University of Idaho. I figured since I’m surrounded by hundreds of miles of farmland maybe I should learn a little something about it. Most of the material is way over my head, but I’m still learning quite a bit. The best part is the class doesn’t take place inside, but out on the farm. I have a whole new appreciation for organic farming now. It’s not easy, but honestly I’m not sure it’s that much more difficult than standard chemical farming.

Ok, so I’m not the be
st judge. Maybe it's much more difficult. But it would be nice if we had more organic-like farming practices in our area. It’s frustrating watching tons and tons of pesticides drop out of the sky around here. Do we really need to eat that crap?

Maybe someday our food supply will be less poisonous. I can hope at least.

Grilled Jalape
ño Mustard Beer Glazed Chicken Quarters
Printer Version

th minimal effort this mildly spicy chicken dinner is on the table fast. If dark meat isn’t your style, any favorite part of the chicken works well with this recipe.

1/2 cup Beaver Brand Jalapeno Mustard, Extra Hot
1/4 cup light colored beer
Seasoning salt
5 to 6 pounds quartered chicken legs

Preheat grill to medium heat. Mix the mustard and beer together in a bowl and set aside.

Trim off excess fat hanging off chicken pieces and rub with a generous amount of seasoning salt. Place fat side down on the grill, brush with sauce and cook for about 15 minutes. Flip the chicken over and baste with more sauce. Cook for another 12 to 15 minutes or until juices run clear.

Recipe & photographs from Beckett Media's Grilling Guide 2010 by Laura Flowers.


Unknown said...

Fabulous, my man would appreciate more grilling too

Carla ":tucky" said...

I agree with you on the organic farming. I myself, after watching Food Inc., will no longer eat anything but organic chicken. Everytime I pass one of those Purdue chicken houses here I shudder now!
As for your chicken, NICE! My Benny loves anything jalapeno so I know he would enjoy this.

Joy said...

That is a great recipe. I love the images.

Jess @ Sugar High said...

Great recipe. Thanks for sharing :)

Plain Chicken said...

I am going to look for jalapeno mustard when I am at the grocery store. Looks great!!

Monet said...

What an amazing class! I would love to have an opportunity to learn more about organic farming. I'm trying to buy most of my produce from organic farms but it is hard (expensive!)

FrenchGardenHouse said...


I'm so excited you left me a message! Now I've found your blog...and wow, so much inspiration. Thanks!
xo Lidy

The Cooking Photographer said...

Lidy thank-you so much!!! Without you I would have never found it!!


Susi's Kochen und Backen said...

The chicken looks like serious "man-food" but I would eat it too! Great recipe!

A Little Yumminess said...

My little one just walked by and said - "This looks yum". Ultimate compliment

The Cooking Photographer said...

How cool! Thanks for telling me! If I can get a kid to say yum I did something ok!

Carolyn Jung said...

An organic farming class? What fun that must be. And so educational, too. I think if we all better understood what farmers actually go through to grow all this beautiful food, we'd never waste any bit of it.

~Lisa~ said...

Love jalapeño! I must try this glaze. Thank you for your nice comment on my blog! looking forward to sharing foodie idea's!

Kat said...

Wonderful recipe and pictures. Thanks so much for stopping by my blog. Please visit often for new recipes and giveaways. Have a great day. Kat

Sue said...

That is one long name:) My husband loves jalapeno, but I am a wimp! I must say, though, that the finally product looks DELICIOUS!

Sue said...

That should be FINAL:) Have a great weekend, Laura!

Carol said...

That is some seriously good looking chicken, Laura. We love jalapeno mustard but it's hit or miss to find it around here. I'll be saving this recipe for when I stumble across a jar of it-I know my husband would LOVE this too.


Cyndy said...

OMG I love the Jalapeno mustard! Carol sent me some a while back and it's fantastic. This is making me hungry again and I had chicken for dinner tonight, but it sure didn't look like this. YUM!

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