Mustard Grilled Chicken
1 broiler chicken, 3 1/2 pounds, quartered
Salt and pepper
2 tablespoons Dijon style mustard
2 tablespoons vegetable oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons minced fresh parsley
Rinse and pat dry chicken pieces. Sprinkle with salt and pepper. Mix
together mustard, oil and lemon juice. Arrange chicken, skin side down, on
barbecue grill. Brush with half the mustard mixture. Grill 15 minutes. Turn
over. Brush with remaining mustard. Grill 10 to 15 minutes longer as you
preheat the oven to 400 degrees. Remove chicken to oven proof platter or
pan. Bake for 10 minutes. Sprinkle with the parsley before serving.
Tips:
The key to best and most tender flavor in grilling is to have an even and
powerful source of heat. You should not start cooking until coals have
burned long enough to be covered with gray ash. Allow 35 to 45 minutes after
lighting for this ash to develop.
Microwave Directions:
1 broiler chicken, 3 1/2 pounds, quartered
Salt and pepper
2 tablespoons Dijon style mustard
2 tablespoons vegetable oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon instant coffee granules
2 tablespoons toasted bread crumbs
2 tablespoons minced fresh parsley
Wash and dry chicken pieces. Sprinkle with salt and pepper. Mix together
mustard, oil and lemon juice. Arrange chicken, skin side down, on microsafe
plate or dish in a single layer. Brush with half the sauce. Cover with waxed
paper. Microwave on medium-high for 8 minutes. Turn pieces over. Brush with
remaining mustard mixture. Microwave, loosely covered, on medium-high for 12
to 14 minutes longer, or until the chicken is no longer pink and juices run
clear, rearranging pieces once. Let stand 5 minutes. Stir instant coffee
granules into pan juices. Brush over the chicken pieces. Sprinkle with the
bread crumbs and parsley before serving.
Tips:
To reduce the calories in the chicken, remove the skin before sprinkling
with salt and pepper.
Makes 4 servings.
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