Grilled Chicken Recipe With Hot & Tangy Gubbins Sauce

Why You’ll Love This this Grilled Chicken with Hot & Tangy Gubbins Sauce

This grilled chicken recipe delivers juicy, perfectly charred drumsticks that practically fall off the bone, paired with a luxurious Gubbins sauce that’s like a grown-up version of honey mustard. The tangy English mustard and tarragon vinegar create this sophisticated bite that’ll make you feel fancy, even if you’re eating with your hands on paper plates. It’s the kind of recipe that looks impressive enough for company but simple enough that you won’t stress about timing, because to be truthful, who needs that kind of drama at dinnertime.

Ingredients List

You’ll need just a handful of simple ingredients to create this restaurant-quality grilled chicken that’ll have everyone asking for your secret.

• 8 chicken drumsticks
• Oil for brushing
• Salt and pepper
• 2 ounces butter
• 3 tablespoons English mustard
• 2 tablespoons tarragon vinegar
• 4 tablespoons heavy whipping cream
• Kitchen foil

Health considerations worth noting:

• This recipe is naturally low-carb and keto-friendly, though the sauce does pack some calories from butter and cream
• Chicken drumsticks offer great protein and are more budget-friendly than breasts, plus dark meat stays juicier on the grill
• You can lighten the sauce by using half-and-half instead of heavy cream, though it won’t be quite as rich and luxurious
• The English mustard adds flavor without extra calories, and tarragon vinegar brings acidity that helps cut through the richness

Step by Step Directions

Making this flavorful grilled chicken with creamy Gubbins sauce requires preparing the rich mustard sauce first, then grilling the drumsticks to perfection.

For the Gubbins Sauce:

• Set up a double boiler with gently simmering water that doesn’t touch the bottom of the top pan.
• Melt the 2 ounces of butter in the top pan.
• Stir in the 3 tablespoons English mustard until smooth.
• Add the 2 tablespoons tarragon vinegar and mix well.
• Slowly incorporate the 4 tablespoons heavy whipping cream.
• Season with salt and pepper to taste.
• Keep the sauce warm over the simmering water while preparing chicken.

For the Chicken:

• Brush all 8 chicken drumsticks with oil.
• Season generously with salt and pepper on all sides.
• Wrap the exposed bone ends with kitchen foil to prevent burning.
• Preheat broiler to high heat (or prepare outdoor grill).
• Broil the drumsticks for 20 minutes, turning occasionally for even cooking.
• Test doneness by piercing the thickest part with a skewer – clear juices mean it’s done, pink juices mean it needs more time.
• Serve immediately with the warm Gubbins sauce poured over the chicken legs.

Using high-quality stainless steel cookware will ensure even heat distribution for perfectly seared chicken and a smooth, professional sauce every time.

Substitutions and Variations

• No outdoor grill and your broiler is acting moody? A cast iron skillet or grill pan on the stovetop works, just give each side about 8-10 minutes over medium-high heat.
• Feeling fancy? Add a splash of dry white wine to the sauce along with the vinegar – because sometimes Tuesday night deserves a little extra something.
• Dairy-free folks, coconut cream can pinch-hit for the heavy cream, though the flavor will definitely take a tropical detour.

Additional Things to Serve With This Dish

This rich, tangy chicken practically begs for sides that can either soak up that gorgeous Gubbins sauce or provide a clean contrast to all that creamy goodness.

• Buttery mashed potatoes – because what’s the point of making an amazing sauce if you don’t have something to properly capture every last drop.
• Simple roasted asparagus or green beans – the crisp-tender vegetables cut through the richness like a palate cleanser between bites.
• Crusty bread or dinner rolls – honestly, you’ll want something to mop up the sauce that inevitably pools on your plate, and using your finger seems a bit uncivilized.
• A basic mixed greens salad with lemon vinaigrette – the bright acidity plays beautifully against the mustard and cream, plus you can pretend you’re being healthy.
• Roasted baby potatoes with herbs – they’re like little sauce-absorbing sponges, and who doesn’t love a potato that does double duty.
• Steamed rice or wild rice pilaf – sounds fancy, tastes comforting, and gives the sauce something substantial to cling to without competing for attention.

Cooking Tips & Tricks (Chef’s Notes)

A few insider secrets can turn this already stellar dish into something that’ll have people asking for your recipe.

• Don’t skip the foil on the bone ends – trust me, nothing ruins a beautiful presentation like charred, blackened bone tips that look like they survived a kitchen fire.
• Keep that double boiler water at a gentle simmer, not a rolling boil – the Gubbins sauce is basically a delicate emulsion that will break faster than your diet promises if you rush it with too much heat.
• Test for doneness with a meat thermometer if you’re nervous – 165°F in the thickest part means you’re golden, though that clear-juice trick works like a charm once you get the hang of it.
• Make extra sauce because people will want to drizzle it on everything – I’m talking potatoes, bread, possibly their neighbor’s plate if they’re not careful.
• Let the chicken rest for just 2-3 minutes after cooking – this gives the juices time to redistribute instead of running all over your cutting board like they’re making a break for freedom.
• Warm your serving plates in a low oven – cold plates will cool down that gorgeous sauce faster than you can say “dinner’s ready,” and nobody wants lukewarm Gubbins sauce.
• If the sauce gets too thick, whisk in a tablespoon of warm cream – it happens to the best of us, and there’s no shame in thinning things out when needed.

Nutritional Facts

• Calories: 485
• Protein: 42g
• Total Fat: 32g
• Saturated Fat: 12g
• Carbohydrates: 3g
• Fiber: 0g
• Sugar: 1g
• Cholesterol: 165mg
• Sodium: 380mg
• Potassium: 285mg
• Vitamin A: 8% DV
• Calcium: 4% DV
• Iron: 8% DV

*Note: Nutritional values are approximate and may vary based on specific ingredients and preparation methods used.*

Fun “Did You Know?”

While grilled chicken might seem straightforward, there’s fascinating science behind why it tastes so incredible. I’ll share some amazing facts that’ll make you appreciate your next bite even more.

Did you know that grilling creates the Maillard reaction? This chemical process happens when proteins and sugars meet high heat, producing those irresistible browned flavors and aromas.

It’s the same reaction that makes bread crusts golden and coffee beans fragrant.

Here’s another cool fact: chicken drumsticks actually contain more flavor than breasts because dark meat has higher fat content and connective tissues that break down during cooking, creating richer taste.