Grilled Chicken Legs with Gubbins Sauce

READY IN: 40mins
Recipe by Millereg

Nathaniel Gubbins, a great English gourmet of the turn of the century, invented many spicy dishes and sauces, of which this is one of the most delicious.

Top Review by Latchy

What can I say about this recipe, it was great. I did steam my chicken legs felt they didn't need to be grilled. Now the sauce is different to any I have had, usually use a dijon mustard in sauces, well to me english mustard is hot english mustard and that is what I used. Not sure how to describe it, but I loved it, it had oomph. Will use this sauce quite a bit.

Ingredients Nutrition


  1. ----GUBBINSSAUCE----.
  2. Make the sauce in the top of a double boiler over gently simmering water that should be low enough not to touch the base of the top pan.
  3. Melt the butter, stir in the mustard, the vinegar and lastly the cream.
  4. Season with salt and pepper and keep the sauce hot over the simmering water.
  5. ----CHICKEN----.
  6. Brush the chicken drumsticks with oil, season them with salt and pepper and cover the ends of the leg bones with kitchen foil.
  7. Broil under a hot broiler (or grill them outdoors) for 20 minutes, turning occasionally.
  8. Test by piercing with a skewer at the fattest part of the leg, if a colourless bead of liquid falls it is done, if rose-red it needs a little longer.
  9. When the chicken legs are done serve them immediately with the Gubbins Sauce poured over them.

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