Yield: 6 servings
Measure | Ingredient |
---|---|
2 \N | To 2 1/2 pounds meaty chicken pieces (breasts, thighs, drumsticks) |
2 tablespoons | Cooking oil |
1 tablespoon | Dijon style mustard |
1 tablespoon | Lemon juice |
1½ teaspoon | Lemon-pepper seasoning |
1 teaspoon | Dried oregano OR basil |
¼ teaspoon | Onion salt |
⅛ teaspoon | Ground red pepper |
I use one of those cut-up chickens and I also usually double the amount of glaze.
Rinse chicken; pat dry. Place chicken pieces, skin side down, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or till lightly browned.
Stir together all other ingredients for glaze. Brush chicken with glaze. Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or till tender and no longer pink, brushing often with glaze during the last 5 minutes of cooking.
from Better Homes and Gardens New Cook Book typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 04-26-95