Grilled Herbed Honey Mustard Chicken

This was my all time favorite chicken when I used to eat poultry. My teenage son agreed to try this before camp (thanks) and went nuts for it. Mom win! The combo of fresh herbs and honey mustard (hack, it’s a bottled dressing) is layered and robust. The trick here is the two step cooking process. First I season the chicken, cover it, and bake it to 3/4 doneness. Then I let it cool a bit, spread the dressing on it, top it with loads of fresh herbs from my garden, and grill or broil it to completion right before serving. I love this method since it’s mostly cooked before your guests arrive. The chicken can marinate for however long you need it to while you prep the rest of your meal. Simply broil or grill for a few minutes for that perfectly charred flavor. No one ever has to know this wasn’t entirely cooked on the grill. This very easily doubles or triples for a crowd. The leftovers are delicious room temperature, and would make an excellent chicken salad.

You’ll need:
One chicken cut into 8ths with skin
Bottled honey mustard dressing
Salt, pepper, garlic powder, paprika, cumin
A tightly packed cup of at least two of your favorites kinds of chopped, fresh herbs. I like to use a mix of tarragon, sage, lemon or regular thyme, parsley, or dill.

Oven on 350. Season the chicken with all the spices, drizzle with olive oil, and rub the chicken all over to distribute the seasonings. Cover tightly and bake for an hour. If you’re in a rush you can do 45 minutes on 400.
Uncover and let cool for 20 minutes. Spread some honey mustard dressing on each piece using the back of a spoon. Sprinkle the herbs on top and press those into the sauce with the back of the spoon as well. Drizzle with another hit of olive oil. Let marinate for at least 20 minutes, up to an hour. Grill on both sides or broil skin side up before serving. The skin should be light/medium charred for that fantastic bbq look and taste, with the colors of the sauce and herbs still present. Taste and texture makes this a standout.