Zesty Chicken
TOTAL TIME: Prep: 10 min. Grill: 40 min.
YIELD: 6 servings.
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.
Ingredients
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1/2 cup prepared mustard
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1/2 cup honey
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1 tablespoon salt-free seasoning blend
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1 tablespoon Worcestershire sauce
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1 broiler/fryer chicken (3 pounds), cut in half
Directions
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1.
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.
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2.
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 thermometer reads 180°, basting occasionally with remaining mustard mixture.
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3.
Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.
Nutrition Facts
1 piece: 347 calories, 15g fat (4g saturated fat), 88mg cholesterol, 328mg sodium, 25g carbohydrate (22g sugars, 1g fiber), 29g protein.
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