Broiled Mustard Chicken Legs

Broiled instead of fried, these legs are quick and easy to prepare and are tastier and healtier than typical fried chicken. They can be served right out of the oven, at room temperature or made ahead and served cold, making them perfect for a low-cost game day or any day meal.

For a tasty hors d'ouevre, use wings instead and reduce the cooking time by 5 or so minutes per side.

Broiled Mustard Chicken Legs
(Makes 8 to 12 legs.)

• 1/4 cup plain yogurt
• 2 tablespoons plus 2 teaspoons Dijon mustard
• 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
• 8 to 12 chicken legs
• Salt and pepper
• 1/4 cup fine dry bread crumbs (or gluten-free bread crumbs for a GF dish)
• 1 tablespoon mustard seeds
• 4 teaspoons olive oil

Preheat broiler.

Broiled Mustard Chicken Legs

In a large bowl stir together yogurt, 2 tablespoons of the mustard and garlic paste.

Add chicken legs to yogurt mixture, stirring to coat well, and marinate 10 minutes.

In a small bowl stir together bread crumbs, mustard seeds, and a little salt and pepper.

Arrange chicken legs, skin sides down, on an oiled rack of a broiler pan and season with salt and pepper. Broil legs 4 inches from heat until golden brown, about 15 minutes. Turn legs skin side up and season with salt and pepper. Broil 10 minutes more, or until cooked through.

Lightly brush skin sides with remaining 2 teaspoons of mustard and sprinkle with bread crumb mixture. Drizzle the olive oil over each leg and broil until crisp and golden, 3 to 5 minutes, watching carefully so the crumbs don't burn.

Serve hot or at room temperature, or refrigerate until ready to serve. They are just as good cold.