I found a jar of lemon and harissa mustard at a specialty shop and brought it home without knowing what to do with it. The answer turned out to be the simplest thing possible: whisk it with olive oil, lemon juice, honey, salt, and pepper, pour it over four bone-in chicken leg quarters in a bag, and let them sit in the fridge for at least six hours. Then grill.
The mustard hardens on the grill into a crust that is sharp, spicy, and slightly sweet from the honey. Twenty to twenty-five minutes per side on medium-high heat. The bone-in legs stay juicy inside while the outside chars. Let the chicken rest for a few minutes before eating. This is the one I pull out when we have people over in the summer.
Tips for Grilling Chicken with Mustard Marinade
Marinate for at least six hours
The mustard, lemon, and harissa need time to work into the chicken. Six hours is the minimum. Overnight is better. The flavour goes deeper with time.
Use bone-in leg quarters. They have more fat than breasts and stay moist during the long grill time.
Watch the heat
Medium-high, not high. The honey in the marinade burns easily. If the flames flare up, move the chicken to a cooler part of the grill.
Twenty to twenty-five minutes per side. Check the internal temperature: 165°F (74°C) is safe. Let it rest five minutes off the grill before cutting.
Grilled Chicken with Lemon-Harissa Mustard Marinade
Total Time: 410 minutes
Yield: 8 servings 1x
Description
This grilled chicken is marinated in a flavorful blend of lemon and harissa Dijon mustard, resulting in tender, juicy meat that is sure to impress any crowd.
Ingredients
Units
- 4 bone-in chicken leg quarters
- 1/2 cup Maille Lemon and Harissa mustard
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- In a bowl, whisk together the mustard, olive oil, lemon juice, honey, salt, and pepper.
- Place the chicken leg quarters in a large resealable plastic bag.
- Pour the marinade over the chicken, seal the bag, and refrigerate for at least 6 hours, or overnight.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and grill for about 20-25 minutes on each side, or until fully cooked and the internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before serving.
Notes
For the best flavor, marinate the chicken overnight. Bone-in chicken quarters are recommended for their enhanced flavor when grilled. The marinade can also be used as a dressing for mixed greens. Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 chicken leg quarter
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 30
- Carbohydrates: 5
- Fiber: 1
- Protein: 35
- Cholesterol: 110 mg
Frequently Asked Questions
What is lemon-harissa mustard?
A specialty mustard flavoured with lemon and harissa, a North African chili paste. Maille makes one. If you cannot find it, mix two tablespoons Dijon mustard with one teaspoon harissa paste and one teaspoon lemon zest.
Can I use chicken breasts?
You can, but they dry out faster. Reduce grill time to 8-10 minutes per side and check the temperature early. Bone-in legs are more forgiving.
Can I bake this instead?
Yes. Place marinated chicken on a rack over a baking sheet and bake at 425°F (218°C) for 40-45 minutes until the internal temperature reaches 165°F (74°C).
If You Liked This Recipe, You’ll Love These
- Harissa Lemon Chicken
- Lemon Chicken and Harissa Yogurt
- Grilled Harissa Chicken with Herbed Yogurt Sauce
- Baked Harissa Chicken
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