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 summer 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 best 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 Jalapeño Mustard Beer Glazed Chicken Quarters
With 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
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.