The combination of honey and mustard is like a long term relationship. A happy marriage really. Combining these two ingredients, can elevate chicken or pork dishes to another level. While chicken cooks, a sweet/spicy crust forms which adds all the taste. The Tabasco gives it the right amount of heat to balance the sweetness of the honey, so be generous.

For the marinade

• 8 chicken thighs, without the skin
• ¼ cup olive oil
• 1 lemon, zest and juice
• 3 garlic cloves, crushed
• ½ tsp dried thyme
• 1 Tbs honey
• 1 Tbs Dijon mustard
• 2 tsp soy sauce
• 1 tsp fresh ginger, finely chopped, or ¼ tsp dried

For basting

• 50 grams unsalted butter
• 1 Tbs olive oil
• 1 garlic clove, crushed
• ½ tsp dried thyme
• 1/3 cup honey
• 1/3 cup Dijon mustard
• ½ tsp black pepper
• ½ tsp paprica
• Tabasco to taste
• Salt to taste

Method

Mix all ingredients for the marinade. Put chicken in a plastic, zip-lock bag and pour in the marinade. Turn to coat, then place the bag in a bowl (in case there are leaks) and into the fridge. Leave the chicken to marinade, at least 2 hours, preferably over night.

In a small sauce pan add the butter and olive oil over medium heat. When butter melts add all the remaining ingredients for basting. Mix everything together. Take off the heat and put in a bowl. Taste the mixture. It should be sweet and spicy. Add more tabasco if needed. You can make this in advance and keep in the fridge for a day or two. Reheat to melt the butter and use.

Turn on the grill on medium (180-220 C). Remove chicken from the marinade. Discard marinade. Add salt to taste on all sides. Grill chicken, basting with the marinade every five minutes, until caramelized and cooked through. Serve with a green salad with a tangy dressing.