Discover Yahoo! With Your Friends

Explore news, videos, and much more based on what your friends are reading and watching. Publish your own activity and retain full control.

To get started, first

YOUR FRIENDS' ACTIVITY

    Mustard Chicken Barbecue

    By Better Homes and Gardens – Mon, Nov 2, 2009 10:46 PM EST
    servings:4
    cook time:50min
    recipe source:Better Homes and Gardens

    Top ideas for dinner tonight

    The preparation for this chicken recipe can be done one day ahead to save time. This allows the mustard, thyme, Worcestershire, and vinegar marinade to impart its flavor into the chicken (stored in the refrigerator) prior to grilling the next day. The chicken is accompanied by a simple sauce made from some of the reserved marinade combined with molasses and simmered until hot and bubbly.

    Ingredients

    • 4 chicken legs (thigh-drumstick piece) or 4 each drumsticks and thighs (about 3 pounds total) or 4 chicken breast halves (about 2 pounds total)
    • 1/2 cup Dijon-style mustard
    • 3 tablespoons vinegar
    • 4 teaspoons Worcestershire sauce
    • 1 teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, crushed
    • 2 tablespoons light-flavored molasses

    Directions

    1. 1If desired, remove skin from chicken. Rinse chicken and pat dry with paper towels. Place chicken in a plastic bag in a shallow dish; set aside.
    2. 2For marinade, stir together mustard, vinegar, Worcestershire sauce, and thyme until smooth. Pour marinade over the chicken. Seal the bag and turn to coat the chicken with marinade. Chill for 4 to 24 hours, turning the bag occasionally. Drain the chicken, reserving marinade. Measure 1/3 cup marinade; set aside to use to make the sauce.
    3. 3In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the drip pan. Place the chicken pieces, bone side down, on the grill rack over the drip pan but not over the coals. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing occasionally with remaining marinade. (Do not brush during the last 5 minutes of grilling.)
    4. 4Meanwhile, in a small saucepan, combine the 1/3 cup reserved marinade and the molasses. Heat to boiling; reduce heat. Simmer, covered, for 5 minutes. Pass sauce with chicken. Makes 4 servings.
    5. 5Test Kitchen Tip: How Hot is Hot? Some foods need to be grilled hot and fast, some low and slow. To gauge how hot the coals in your grill are, hold the palm of your hand a few inches over the center of the grill rack. If you can hold your hand there two seconds or less, the coals are hot; three seconds would be medium-hot, four for medium, and five for medium-slow coals.

      When grilling indirectly, hot coals will provide medium-hot heat at the cooking site, and medium-hot coals will provide medium heat.

    Recipe Source

    More great recipes, menus and cooking tips at Better Homes and Gardens

    Top ideas for dinner tonight

    RELATED RECIPES

    1 - 3 of 3
    prevnext
    More Related Recipes »

    Browse Recipe

    MORE FROM OUR PARTNERS

    1 - 4 of 4
    prevnext
    More Recipes From Partners »
    * Required
    1. Rating is required
    2. Title is required
    3. Write at least 3 characters
    Posting review…
    Sorry, we were unable to submit your review. Please try again.

    The Thread »

    Beauty »

    More Videos
    More Photos»

    Recipe of the Day

    PrevNext
    1. Hate anchovies? Try this
      Hate anchovies? Try this

      Don't pass up this recipe just because it's a little fishy. As the sweet grapes, creamy cheese, and hint …

      Posted By : SparkPeople.com

    Questions about Cooking