They say the devil is in the details. That the fine print at the bottom is sometimes more dangerous than the bold lettering above. In this case there is no need to peruse the tiny font for the devil is right there in front, staring you in the face. El Diablo is full, bold flavored mustard devilry. Or as I like to call it, divine! The El Diablo mustards are not yellow mustard with a little kick added. No, more like the kick to the taste buds from a mule. A wonderful, full flavored wallop to the tongue.
These mustards are not for the faint of heart. If you’re generally disappointed with medium heat but the hot is too hot, then these mustards are not for you. For someone who is obsessed with hot food, El Diablo is perfect for me and much appreciated. So often what is labeled ‘hot’ in this country is anything but. El Diablo on the other hand… All I can say is wow!
Some of you are wondering what mustard magic chicken is. Well it’s mustard and magic, duh! Basically, I’ve taken Dad’s mayo magic chicken to another level. In that recipe, Dad had to flavor the mayo with spices. The compound mayo then continually bastes the meat while on the grill. Mustard Magic Chicken does the same thing, constantly basting the meat as the mustard melts away from the heat while leaving behind all the glorious flavor. The only thing I added to the El Diablo Mango Mustard was garlic. What isn’t better with garlic? The variety I chose was the mango which is one of six flavors from El Diablo and is labeled as ‘Medium’ in terms of heat:
For most, the medium is hot and the hot is, ‘SweetMamaThatIsLavaHot!’. Trust me here so tread lightly. This stuff is potent and of course, I love El Diablo for that! It’s the mustard that bites back.
For this recipe, I will use exactly six ingredients.
Mustard Magic Chicken Ingredients:
3 boneless, skinless chicken breasts
4 oz El Diablo Mango Mustard
1 tsp minced garlic
3 tbsp parmesan panko breadcrumbs
Salt and pepper both sides of the chicken and then add the garlic to the mustard and mix well. Coat the chicken with the mustard/garlic concoction and then go prepare the grill for two zone/indirect grilling with coals on one side and nothing on the other. Place the chicken on one side and smoke wood on the other. I used apple wood:
I am using a kamado style grill, so instead of coals on one side and nothing on the other, there is a plate setter that deflects the heat away from the chicken. Target internal temperature of the grill is 250.
Once the chicken is on the grill, hit it with the panko breadcrumbs:
Close the lid and let the smoke work wonders on the meat. About 45-60 minutes later, the internal temperature of the chicken will be close to 160 and ready to come off. Rely on your instant read thermometer, not your watch as chicken breasts vary in size and grills vary in heat. When the mustard magic chicken is at the proper internal temperature it should look something like this:
Most of the liquid mango mustard melted off, basting the chicken constantly to ensure it stayed moist, while leaving behind an even more concentrated version (see even hotter) of the mustard which held firm the panko breadcrumbs that gave it a nice light crunch. Add in a hint of smoke and mango and we have what I like to call magic on a plate. Mustard magic, in fact…
Mustard also does wonders for brisket. I always slather my brisket for at least a couple days before I smoke it. Check out my other recipe I did for these guys – El Diablo Mustard Brisket.
- 3 boneless, skinless chicken breasts
- white pepper
- 4 oz El Diablo Mango Mustard
- 1 tsp minced garlic
- 3 tbsp parmesan panko breadcrumbs
- Coat the chicken breasts with salt and white pepper
- Mix the mustard and garlic in a bowl
- Dredge the chicken breasts through the mustard and set aside
- Prepare the grill for indirect or two zone grilling with coals on one side and nothing on the other
- Target temperature of the grill is 250
- Place the chicken on the side with no heat and a chunk of smoke wood on the coals
- Sprinkle each chicken breast with panko breadcrumbs and close the lid
- Smoke the chicken breasts until they reach an internal temperature of 160 degrees (about 45-60 minuted depending on the size of the chicken breasts and heat of the fire)
- Remove from the heat, allow to rest for a couple minutes and serve