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Category: Poultry I
Prep Time: Cook Time: Total Time:
1/2 cup Dijon-style mustard
3 tbsp vinegar
4 tsp Worcestershire sauce
1/8 tsp dried thyme, crushed
4 chicken quarters) or 4 each drumsticks and thighs (about 3 lb total) or 4 chicken breast halves (about 2 lb total)
2 tbsp light-flavored molasses.
If desired, remove skin from chicken. Place chicken in a plastic bag in a shallow dish; set aside.
For marinade, stir together mustard, vinegar, Worcestershire sauce, and thyme. Pour marinade over chicken; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade. Set aside 1/3 cup of marinade for sauce.
In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above pan (see tip, below). Place chicken pieces, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing occasionally with marinade up to last 5 minutes of grilling.
Meanwhile, for sauce, in a small saucepan combine 1/3 cup reserved marinade and molasses. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Pass sauce with chicken. Serves 4
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DIJON CHICKEN BARBECUE
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Category: Poultry I
Prep Time: Cook Time: Total Time:
1/2 cup Dijon-style mustard
3 tbsp vinegar
4 tsp Worcestershire sauce
1/8 tsp dried thyme, crushed
4 chicken quarters) or 4 each drumsticks and thighs (about 3 lb total) or 4 chicken breast halves (about 2 lb total)
2 tbsp light-flavored molasses.
If desired, remove skin from chicken. Place chicken in a plastic bag in a shallow dish; set aside.
For marinade, stir together mustard, vinegar, Worcestershire sauce, and thyme. Pour marinade over chicken; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade. Set aside 1/3 cup of marinade for sauce.
In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above pan (see tip, below). Place chicken pieces, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing occasionally with marinade up to last 5 minutes of grilling.
Meanwhile, for sauce, in a small saucepan combine 1/3 cup reserved marinade and molasses. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Pass sauce with chicken. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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