MUSTARD BARBECUE CHICKEN BREAST QUARTERS

We know that the mustard-mop method of barbecuing was originally conceived in the Carolinas, but when we decided to produce our great line of mustards, we were just bound to try it using our mustards. Well, friends, it proved to be a winner, so now we’re claiming it for Texas, but only if you use our Texas Sweet Jalapeño Mustard to make it!

Ingredients

Serves 6.

6 chicken breast quarters
Fredericksburg Farms East Texas Rib Rub
Olive oil
Mustard Mop, see recipe below

Mustard Mop:

1¼ cups chicken broth
½ teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
3 large parsley sprigs, roughly chopped
1 bay leaf
⅓ cup Fredericksburg Farms Texas Sweet Jalapeño Mustard
2 tablespoons olive oil

Instructions

Build a hardwood charcoal fire in the bottle of barbecue pit. Pile the coals together in the center and light. When the coals glow red and being to turn gray with ash, spread them in an even layer in the pit.

Rinse the chicken breast quarters and pat them dry using absorbent paper towels; set aside. Combine the East Texas Rib Rub with just enough olive oil to make a spreadable paste. Spread the paste liberally over the breast quarters; set aside on a baking sheet. Combine all Mustard Mop ingredients, except mustard, in a small saucepan and cook over very low heat for about 30 minutes. Remove the parsley and bay leaf. Stir in the Texas Sweet Jalapeño Mustard, blending well.

When the fire is ready, place the chicken, skin side down, on the grate. Close the lid and cook about 10 to 15 minutes, or until the skin begins to brown. Turn the chicken, close the lid and cook until the other side browns. Turn the chicken once more and baste with the mopping sauce. Grill about 10 minutes, turn, and baste again. Continue cooking, turning and basting, until the chicken has cooked for 1 hour to 1 hour and 15 minutes. When the chicken is done the juices will run clear when chicken is pierced with a fork.

Remove chicken to a platter and cover to keep warm. Return the remaining mop sauce to low heat and bring to a boil. Add any juices that have accumulated on the platter with the chicken. Taste and season with salt and pepper if needed. Pour the sauce over the chicken and serve hot.