This recipe takes some preparation time, but you'll forget that detail as soon as the marinade caresses your taste buds. The combination of coarse sea salt, pepper, coriander seed, Whiskey Mustard and Whiskey vinegar gives your chicken legs the punch that lifts the taste from 'tasty' to 'incredible'. Is it Whiskey or Whisky? I’m seeing both versions used in the recipes so it would be nice to keep it consistent.
3 - 4 Servings
20 min
Chicken legs with Whiskey Mustard & Whiskey Vinegar
Ingredients
1 jar
Whiskey Mustard
1 dl.
Whiskey Vinegar
2 tbsp.
coarse sea salt
1 tbsp.
coarsely ground black pepper
2 tbsp.
coarsely ground coriander seed
4
large chicken legs
4
large potatoes
4 tbsp.
cr\u00e8me fra\u00eeche
2 tbsp.
Arbequina extra
Virgin Olive Oil
2 tbsp.
chopped dill
4 tbsp.
fried onions
Preparation
- Pour a refreshing drink and enjoy, because we are going to BBQ!
- Mix the Whisky mustard with the Whisky vinegar, the coarse sea salt, black pepper and coriander seed. Marinate the chicken in the fridge for 12 hours.
- Heat the BBQ to 350°F.
- Wrap each potato in foil and bake for 45 minutes on the hot barbecue.
- Then lower the temperature to 270°F and bake the chicken legs for just under an hour.
- Mix the crème fraîche with the olive oil and the chopped dill.
- Unwrap the foil and make a deep cut into the potatoes at the top.
- Press them open a little and spoon in some of the crème fraîche mixture.
- Finish with a spoonful of fried onions and serve together with the chicken legs. Enjoy your meal!
