Southwestern-style chicken
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Grated rind of 2 lemons | ||
| 4 | Cloves garlic, chopped | |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Ground black pepper |
| ¼ | cup | Packed brown sugar |
| 1 | tablespoon | Dry mustard |
| 2 | teaspoons | Cayenne |
| 2 | 3-lb chickens, cut in pieces | |
| 2 | tablespoons | Dark brown sugar |
| 2 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Dry mustard |
| ½ | teaspoon | Cayenne |
| ¼ | teaspoon | Salt |
| ¼ | cup | Flat beer or apple cider |
Directions
RUB
CHICK
BASTING SAUCE
Prepare Rub: Combine lemon rind, garlic, salt and pepper in medium-size bowl; mash together with back of spoon. Stir in brown sugar, mustard and cayenne pepper.
Rub mixture into chickens. Place in single layer in 2 glass baking dishes.
Cover with plastic wrap; refrigerate 6 hours or overnight.
Prepare Basting Sauce: Combine sugar, lemon juice, dry mustard, cayenn pepper, salt and beer in small saucepan. Simmer 4 minutes.
To bake: Heat oven to 375°. Arrnage chicken pieces in single layer in 2 baking pans. Cover.
Bake at 375° for 45 minutes or until no longer pink near bone. Heat broiler or grill. Brush chicken with basting sauce. Broil or grill 6 inches from heat, turning occasionally and brushing with basting sauce, for 6-8 minutes.
Recipe by: Family Circle - 6/3/97 Posted to MC-Recipe Digest V1 #629 by The Taillons <taillon@...> on May 31, 1997