Mustard Chicken with Vegetable Parcels
Mustard Chicken with Vegetable Parcels
Serves: 4
Ingredients
- 1 tsp finely grated lemon zest
- ½ cup lemon juice
- 1 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- ½ tsp cracked black pepper
- 2 garlic cloves, minced 4 chicken drumsticks
- 4 bone-in chicken thighs
- 2 tbsp maple syrup
Vegetable Parcels
- 4 portobello mushrooms
- 1 red pepper, sliced
- 1 small leek, trimmed and sliced
- 12 asparagus spears, trimmed of woody ends and cut into 2 inch (5 cm) pieces 1 garlic clove, minced
- 2 tsp balsamic vinegar
- 2 tsp olive oll
- 2 tsp maple syrup
- salt and cracked black pepper
Instructions
- Combine all the ingredients, except for the syrup, in a large non-reactive bowl or resealable plastic bag.
- Cover or seal.
- Marinate in the refrigerator for about 8 hours or overnight.
- Preheat the barbecue to medium.
To make the vegetable parcels
- Cut 4 large sheets of heavy-duty foil.
- Spray the foil with cooking spray or brush with a little oil.
- Place the mushrooms and remaining ingredients on each foil sheet.
- Fold up the parcels to secure.
- Cook the chicken pieces on the preheated, greased grill with the lid closed, for about 20 minutes, turning occasionally until tender.
- Brush with the maple syrup and cook for a further 5 minutes.
- While the chicken is cooking, cook the vegetable parcels over medium heat with the lid closed for 10 to 15 minutes or until tender.
- Serve the vegetable parcels with the chicken.
Notes
Make Ahead: The chicken and vegetables can be prepared a day ahead and stored separately in airtight containers in the refrigerator.
Serving Suggestion: Serve with roasted potato or sweet potato topped with yogurt or sour cream and chopped fresh chives.
Serving Suggestion: Serve with roasted potato or sweet potato topped with yogurt or sour cream and chopped fresh chives.