Halved chicken is a perfect choice for winter grilling. Cooked over indirect heat, it virtually eliminates grill flare-ups. This version from Micheal Everidge of Morristown, Tennessee features a tangy four-ingredient mustard sauce you can whip up in minutes.
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- 1/2 cup prepared mustard
- 1/2 cup honey
- 1 tablespoon salt-free seasoning blend
- 1 tablespoon Worcestershire sauce
- 1 broiler/fryer chicken (3 pounds), cut in half
- In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a meat thermometer reads 180°, basting occasionally with remaining mustard mixture.
- Cover chicken and let stand for 5 minutes before cutting into serving-size pieces. Yield: 6 servings.
Originally published as Zesty Mustard Chicken in Backyard Living January/February 2006, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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