Patrick Ray’s Mustard Chicken (Slightly Modified)
1c Coarse Dijon Mustard
¼ c Apple Cider Vinegar
1t Prepared Adobo Powder or ½ t Garlic Powder
1t Spice Blend (equal parts Cayenne, Paprika, Thyme, Garlic Powder, ¼ part Smoked Paprika, ½ part Espresso and 2 parts Salt)
¼ t Salt
1 and ½ oz Silver Tequila
1t Molasses
10 Chicken Legs, skin on
Juice of 1 Lime
Whisk all ingredients together in a non-reactive bowl. Place the Chicken Legs a shallow dish and cover with the marinade, turning to coat. Cover the dish with foil and refrigerate for 6-8 hours or even overnight, turning the Legs occasionally. Grill on indirect-medium heat for 30-40 minutes or according to your preference.