Ingredients

How to make it

  • Pre-heat grill to high.
  • In a small bowl, stir together the mustard and Cajun spices, then mix in 2 Tbs. olive oil.
  • Brush mixture on chicken; sprinkle with salt.
  • Cover and grill, turning once, until an instant read thermometer inserted in the thigh registers 155 degrees, about 1 hour.
  • Meanwhile, in a medium saucepan, cover the potatoes in salted water.
  • Bring to a boil, then lower the heat and simmer until fork tender, about 10 minutes; drain.
  • About 15 minutes before the chicken is done, toss the potatoes with the remaining 2 Tbs. olive oil; season with salt and pepper.
  • Grill, turning, until crisp.
  • Transfer the chicken to a cutting board; let rest for 10 minutes before carving.
  • While the chicken is resting, sautee the sugar snap peas and red bell pepper with some EVOO, salt and fresh ground black pepper.
  • Serve the chicken and potatoes with the sugar snap peas and red bell pepper.
  • *For a change, roast the chicken and potatoes in a 400 degree oven.**
  • Recipe and picture from "Every Day with Rachael Ray" magazine

Reviews & Comments 3

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    " It was excellent "
    dextergirl ate it and said...
    Must tell you - made this last night and it was WONDERFUL ... what we call a "do-over!" Thank you!
    Was this review helpful? Yes Flag
    " It was excellent "
    dynie ate it and said...
    I'll have to try this! I'm loving grilling, and my family loves the heat!

    BTW, that Cajun Spice recipe was posted by Crossfire. Chefmeow posted another one, too. I think I'll try them both!
    Was this review helpful? Yes Flag
    " It was excellent "
    dextergirl ate it and said...
    this sounds wonderful, bookmarking to try soon!! thank you!
    Was this review helpful? Yes Flag

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