This grilled mustard chicken is tender, flavorful and very simple to make. It's served with a 5-minute, dairy-free walnut cream sauce and grilled green beans.
Walnut Cream Sauce
½ cuptoasted walnuts, see notes
1 ½ tablespoonsdijon mustard
¼ teaspoonbalsamic vinegar
Salt and pepper, to taste
½ teaspoonsea salt
2tablespoonsparsley, finely minced
1tablespoonthyme, finely minced
Chopped walnuts, black pepper, and parsley, to serve
¼ teaspoonsea salt
Preheat the grill to medium low.
Place the walnut cream sauce ingredients in a blender and blend on high until everything is smooth and creamy. Season to taste with salt and pepper.
½ cup toasted walnuts, ½ cup water, 1 ½ tablespoons dijon mustard, 1 small garlic clove, ¼ teaspoon balsamic vinegar
Rub the chicken legs evenly with the mustard. Sprinkle the chicken with sea salt, parsley, and thyme. Place the chicken legs skin side up on the bbq and let them 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 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 them with dijon mustard and serve immediately.