Devilish chicken legs

Ingredients for 4 servings:

• 1 tbsp mustard powder
• 1 tbsp paprika powder
• 1 tbsp cumin, ground
• 4 tbsp tomato ketchup
• 1 tbsp lemon juice
• 5 tbsp butter, melted
• 4 chicken thighs, 300g each
• Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

sharp as hell

In a bowl, mix together the mustard powder, paprika, ground cumin, tomato ketchup, lemon juice, and salt (to taste). Gradually add the melted butter, stirring frequently until well blended. Wash the chicken thighs and pat dry. Wings or whole chickens are also delicious instead of chicken thighs. Place the thighs on a plate and brush with the spicy mustard mixture. Refrigerate for at least 2 hours. Place the thighs, meaty side up, in a grill pan. Then grill for 10 minutes, turning over. Bake or grill the thighs for at least 20 minutes at 220 degrees Celsius, then reduce the temperature slightly later. Turn over occasionally and brush over the skin continuously to ensure the skin is nice and crispy. Serve with rice, baguette, or croquettes, depending on the occasion. They taste just as good cold as finger food. If you have time, you can season the chicken pieces the day before. Then the whole thing infuses itself well and becomes even hotter and spicier.