Recipe(tried): Grilled Chicken with Herb and Ricotta Stuffing, Potato Skewers with Mustard Dip

This is a great recipe for the grill. I tried it and it is awesome. My whole family loved it.

Chicken with Herb and Ricotta Stuffing

4 tablespoons ricotta cheese
1 garlic clove, crushed
3 tablespoons mixed chopped fresh herbs, such as chives, flat-leaf parsley and mint
2 tablespoons fresh brown bread crumbs
8 chicken drumsticks
8 slices lean smoked bacon
1 teaspoon whole-grain mustard
1 tablespoon sunflower oil
salt and freshly ground pepper

Mix together the ricotta, garlic, herbs and bread crumbs. Season well wtih plenty of salt and pepper.

Carefully loosen the skin from each drumstick and spoon a little of the herb stuffing underneath, smoothing the skin back over firmly.

Wrap a bacon slice tightly aroung the wide end of each drumstick, to hold the skin in place over the stuffing during cooking.

Mix together the mustard and oil and brush them over the chicken. Cook on a medium-hot grill for about 25 minutes, turning occasionally.

Serves great with

Potato Skewers with Mustard Dip

2 1/2 pounds small new potatoes
7 ounces shallots, halved
2 tablespoons olive oil
1 tablespoon sea salt

For the Mustard Dip
4 garlic cloves, crushed
2 egg yolks
2 tablespoons lemon juice
1 1/4 cups extra virgin olive oil
2 teaspoons whole-grain mustard
salt and freshley ground pepper

To make the mustard dip, place the garlic, egg yolks and lemon juice in a blender or food processor and process for a few seconds, until smooth.

With the motor running, add the oil until the mixture forms a thick cream. Add the mustard and season.

Parboil the potatoes in salted boiling water for about 5 minutes. Drain well and then thread them onto metal skewers with the shallots.

Brush with olive oil and sprinkle with sea salt. Cook for 10-12 minutes over a hot grill, turning often, until tender. Serve with mustard dip.

Both recipes serves 4
Hope you enjoy as much as my family and I did