It used to be that ketchup was America’s favorite condiment. That’s no longer the case. As much as I would like to say that mustard is the most popular condiment in our great country, it’s just not true. Mayonnaise has taken the lead over ketchup as the leading US condiment, but for me, it is mustard all the way. I’m sympathetic to the ketchup cause. After all, there are some things that just demand ketchup, most notably, any kind of fried potato. I’m good with that, but I draw my condimental divide at mayo. I always choose mustard over mayo in sandwiches, and I substitute Greek yogurt or sour cream in as many dishes calling for mayonnaise as I can.

But getting back to mustard, as most of you probably don’t know, tomorrow, the first Saturday in August, is National Mustard Day. As odd as it may seem, there is a museum in Wisconsin dedicated to my favorite condiment. I’m not sure why we have a National Mustard Day, (or a museum dedicated to a condiment) but I’m willing to go with it to highlight this Tequila Mustard Chicken recipe!

Tequila-Mustard Chicken Skewers (adapted from foodandwine.com) Time required: 1 hour, 35 minutes, Active time: 35 minutes.  Serves 6

Ingredients:

Marinated Chicken

• 1/4 cup tequila
• 1/4 cup light brown sugar
• 1 1/2 tablespoons extra-virgin olive oil
• 2 garlic cloves, chopped
• 1 1/2 teaspoons chopped oregano
• 1 1/2 teaspoons kosher salt
• 1 1/4 pounds skinless, boneless chicken breasts or thighs, cut into 1/2-inch-wide strips

Tequila Mustard

• 2 large egg yolks
• 2 tablespoons water
• 2 tablespoons malt vinegar
• 2 tablespoons honey
• 2 tablespoons tequila
• 1 tablespoon freshly squeezed lime juice
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chile powder
• 1/2 teaspoon finely grated lime zest
• salt, to taste

Instructions:

In a medium bowl, combine the tequila, brown sugar, olive oil, garlic, oregano, and salt. Whisk the ingredients to combine them.

Add the chicken to a quart- or gallon-sized zippered plastic bag and add in the marinade. Toss the chicken to coat it, and refrigerate it for 1 hour.

In a small saucepan, whisk together the egg yolks, water, malt vinegar, honey, tequila, lime juice, dry mustard, coriander, cumin and chile powder.

Cook the mixture over low heat, whisking until it is thickened, about 5 minutes. Do not allow the mixture to boil! Transfer the mustard to a heatproof bowl, stir in the lime zest and season it with salt. Let the mustard cool to room temperature, then refrigerate it until needed.

Thread the marinated chicken onto 6 skewers. (If using bamboo skewers, soak them in water for 30 minutes before threading on the chicken.)

Preheat the grill to medium heat. Transfer 1/2 of the mustard to a small bowl, about 1/4 cup. Grill the chicken over moderate heat, turning, until browned and almost cooked, about 8 minutes.

Brush the chicken with the mustard and continue to grill it until it is glazed and cooked through.

Transfer the chicken to a serving platter and serve with the remaining 1/4 cup of mustard.

Mustard is a must for this grilled chicken!  ~Linda

Tequila-Mustard Chicken Skewers (adapted from foodandwine.com) Time required: 1 hour, 35 minutes, Active time: 35 minutes.  Serves 6

Ingredients:

Marinated Chicken

• 1/4 cup tequila
• 1/4 cup light brown sugar
• 1 1/2 tablespoons extra-virgin olive oil
• 2 garlic cloves, chopped
• 1 1/2 teaspoons chopped oregano
• 1 1/2 teaspoons kosher salt
• 1 1/4 pounds skinless, boneless chicken breasts or thighs, cut into 1/2-inch-wide strips

Tequila Mustard

• 2 large egg yolks
• 2 tablespoons water
• 2 tablespoons malt vinegar
• 2 tablespoons honey
• 2 tablespoons tequila
• 1 tablespoon freshly squeezed lime juice
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chile powder
• 1/2 teaspoon finely grated lime zest
• salt, to taste

Instructions:

In a medium bowl, combine the tequila, brown sugar, olive oil, garlic, oregano, and salt. Whisk the ingredients to combine them. Add the chicken to a quart- or gallon-sized zippered plastic bag and add in the marinade. Toss the chicken to coat it, and refrigerate it for 1 hour.

In a small saucepan, whisk together the egg yolks, water, malt vinegar, honey, tequila, lime juice, dry mustard, coriander, cumin and chile powder. Cook the mixture over low heat, whisking until it is thickened, about 5 minutes. Do not allow the mixture to boil! Transfer the mustard to a heatproof bowl, stir in the lime zest and season it with salt. Let the mustard cool to room temperature, then refrigerate it until needed.

Thread the marinated chicken onto 6 skewers. (If using bamboo skewers, soak them in water for 30 minutes before threading on the chicken.) Preheat the grill to medium heat. Transfer 1/2 of the mustard to a small bowl, about 1/4 cup. Grill the chicken over moderate heat, turning, until browned and almost cooked, about 8 minutes. Brush the chicken with the mustard and continue to grill it until it is glazed and cooked through. Transfer the chicken to a serving platter and serve with the remaining 1/4 cup of mustard.