Double Mustard and Honey Chicken Legs

I've been going off of recipes, mostly from The BBQ Bible, since I got my new grill. Today, however, felt more like a winging it type of day. So I grabbed some random ingredients and threw them together for a marinade/basting sauce to put on chicken I'd gotten earlier at the store.

Marinade
5 oz - Inglehoffer Stone Ground Mustard
5 oz - Kraft Honey Mustard Dressing and Dip
3 oz - Canola Oil
3 cloves - Chopped Garlic
5 - Chicken Legs with Skin

Garlic Bread
2 oz - Butter softened
2 oz - Cream Cheese softened
2 cloves - Garlic pressed
1-2 French Bread Loaves

Serves 2 adults and 1 three year old

Step 1 - Combine MUSTARD, DRESSING, OIL, and GARLIC in a zip-lock freezer bag. Reserve 2 oz to dress chicken with upon serving.

Step 2 - Add CHICKEN LEGS to marinade and let marinate 1 to 24 hours.

Step 3 - When ready to grill preheat grill using the 2 zone method for high and medium. Brush grates and coat with oil/lard.

Step 4 -  Add chicken to hot side, move to medium if it starts flaring. Mine took about 7 minutes per side to hit 170F.

Step 5 - While the chicken is cooking combine BUTTER, CREAM CHEESE, and PRESSED GARLIC in a small bowl. Coat the cut side of BREAD thoroughly. Sprinkle with parsley or oregano flakes to add some style.

Step 6 - When chicken is fully cooked remove and place bread butter side down on hottest part of grill. After about 1 minute turn bread 45 degrees to add some diamond marks. Remove when bread starts crisping (about another minute).

I served this with a caesar salad and it was pretty damn good. The mustard flavor came through well and the honey mustard sweetened it just enough. I think it would have worked even better with a spatchcocked chicken and putting the sauce under the skin. The addition of the cream cheese to the garlic bread gave it a unique twist and tasted excellent.