Honey Mustard Chicken with Curry

Yield: Makes 16-20 Drumsticks

Ingredients:

16-20 chicken legs
1 cup honey
1/2 cup stone ground mustard (contains whole mustard seeds)
2 tsp soy sauce
2 tsp yellow curry powder (red can be quite hot; yellow is milder)
2 tsp fine salt
1 tsp ground ginger
1 tsp fresh ground pepper
extra salt for sprinkling

Directions:

Mix together all ingredients except for chicken.  Set marinade aside.  Thoroughly dry chicken pieces with paper towels.  Place chicken pieces evenly flat on baking sheet or large cutting board.  Using a fork, pierce each chicken piece several times all over.  Give every piece of chicken its own pinch of salt, evenly sprinkled on top.
In large bowl or sturdy zipper bags, combine chicken pieces with marinade.  Make sure every piece of chicken is in direct contact with marinade.  Marinade in fridge overnight if possible, or at least for several hours.  If needed, turn chicken once during marinade time.

Remove chicken from marinade and set the sauce aside.  Place chicken flat in a foil-lined baking pan.  Pour about half or so of the marinade over the chicken, so chicken is draped with sauce.  Bake at 350F for 65-75 minutes, basting generously every 15 minutes with the remaining marinade.  Don’t skip the basting, as this is what makes the chicken so tasty and good!  (If you’re concerned about the raw marinade, you can boil it for a minute before using to baste.)