Herb- Mustard Chicken Quarters
How about a weekend barbeque with few friends? I’ve actually served this herb-mustard chicken as birthday party dish and it was a hit. I had the plug in grill with drip pan included in it so it was helpful. For large parties, barbeque on outdoor grill will be faster. Grill chicken cannot go wrong in any occasion.
Four servings
2 tablespoons creamy Dijon-style mustard blend
1 tablespoon snipped fresh parsley
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon water
1/8 teaspoon ground red pepper
1 3- to 3 ½ -pound whole broiler-fryer chicken, cut into quarters
For sauce, in a small bowl combine mustard blend, parsley, oregano, water and red pepper. Cover and chill until ready to use.
If desired, remove skin from chicken. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone sides down, on grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 F for breasts, 180F for dark meat) brushing occasionally with sauce during the last 10 minutes of grilling (For a gas grill, preheat grill. Reduce heat to medium. Ajust heat for indirect cooking. Grill as above). What you don’t want is burnt chicken outside and rare meat inside. So watch carefully as you grill and adjust the heat accordingly.
TIP: Also, you can brush this oregano-infused sauce on pork chops as well.
How about a weekend barbeque with few friends? I’ve actually served this herb-mustard chicken as birthday party dish and it was a hit. I had the plug in grill with drip pan included in it so it was helpful. For large parties, barbeque on outdoor grill will be faster. Grill chicken cannot go wrong in any occasion.
Four servings
2 tablespoons creamy Dijon-style mustard blend
1 tablespoon snipped fresh parsley
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon water
1/8 teaspoon ground red pepper
1 3- to 3 ½ -pound whole broiler-fryer chicken, cut into quarters
For sauce, in a small bowl combine mustard blend, parsley, oregano, water and red pepper. Cover and chill until ready to use.
If desired, remove skin from chicken. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone sides down, on grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 F for breasts, 180F for dark meat) brushing occasionally with sauce during the last 10 minutes of grilling (For a gas grill, preheat grill. Reduce heat to medium. Ajust heat for indirect cooking. Grill as above). What you don’t want is burnt chicken outside and rare meat inside. So watch carefully as you grill and adjust the heat accordingly.
TIP: Also, you can brush this oregano-infused sauce on pork chops as well.
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