Description
Earthy with a touch of sweetness, simple grilled chicken is rubbed with a bold walnut and white wine mustard sauce and served beside matching green beans.
Ingredients
Scale
For the walnut cream sauce
- 1/2 cup toasted walnuts (see notes)
- 1/2 cup water
- 1 1/2 tablespoons Maille walnut white wine mustard
- 1 small clove garlic
- 1/4 teaspoon balsamic vinegar
- Sea salt and fresh cracked pepper, to taste
For the mustard chicken:
- 4 chicken legs
- 2 tablespoons Maille walnut white wine mustard
- 1/2 teaspoon sea salt
- 2 tablespoons finely minced parsley
- 1 tablespoon finely minced thyme
- Chopped walnuts, freshly cracked pepper and parsley, to garnish
For the green beans:
- 4 handfuls of green beans
- 1 teaspoon olive oil
- 1/4 teaspoon sea salt
- 1 teaspoon Maille on-tap white wine mustard
Instructions
- Preheat the grill to medium low.
- Place all of the walnut cream sauce ingredients in a blender and blend on high until it everything is smooth and creamy. Season to taste with sea salt and freshly cracked pepper.
- Rub the chicken legs evenly with the Maille white wine mustard. Sprinkle the chicken with sea salt, parsley and thyme. Place the chicken legs skin side up on the bbq and let then grill for 15 minutes. Flip the chicken legs over and let them cook for another 5-8 minutes, or until the chicken reaches an internal temperature of 165 degrees.
- Toss the green beans with the olive oil and sea salt. Pop them on the grill once the chicken has been on for 15 minutes. Let them grill for 5-8 minutes, or until they are tender but still crisp and they have many have grill marks on them. Toss the beans with the Maille on-tap white wine mustard an serve immediately.
- To serve: Drizzle the chicken with the walnut mustard sauce and sprinkle some chopped walnuts over top and the green beans on the side.
- Category: Main
- Cuisine: BBQ