Sure we’re kind of late into summer, but sloppy fingerfood fresh off the grill is always welcome in my book. This dish is about dark chicken meat, smoke, and most importantly, a complicated mustard sauce with a complicated name to match (tarragon citrus honey mustard…maybe it wasn’t that complicated). This zesty sauce is my entry in “Weekend Herb Blogging,” hosted this week by Thyme for Cooking.

• Grill-friendly pieces of chicken. I use drumsticks, roughly 3-4 per person
• Extra virgin olive oil
• Creole seasoning
• A handful of wood chips for smoking (apple-wood is ideal, but I had none and used mesquite)
• Sauce:
  • Leaves from 4-5 sprigs of tarragon
  • 5 or so sage leaves
  • 5 basil leaves
  • 1 cup Dijon mustard
  • 1/2 cup of white wine
  • 1/2 cup apple cider vinegar
  • 1/2 cup orange juice
  • 1/4 cup of honey
  • 1 tsp of soy sauce
  • juice from one lemon
  • black pepper
  • celery seeds (nothing to do with the “usual” celery)
  • 5 cloves of garlic, diced finely
  • optional: leaves from 2 sprigs of oregano or dried oregano

Before you do anything, grab a

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Posted by mike on September 5th, 2007 in Barbeque, Chicken, Main course, Sauce

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