Honey-Dijon Barbecued Chicken
Recipe from
Better Homes and Gardens
A combination of wine, honey, and Dijon-style mustard gives marinated chicken quarters spunky flavor.
Ingredients
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1 2-1/2- to 3-poundbroiler-fryer chicken, quarteredsee savings
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1/2 cupwhite Zinfandel wine, apple juice, or apple cidersee savings
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1/4 cupolive oil or cooking oilsee savings
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1/4 cuphoneysee savings
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1/4 cupDijon-style mustardsee savings
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1/2 teaspoonblack peppersee savings
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1/4 teaspoonsaltsee savings
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4 clovesgarlic, mincedsee savings
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Grilled vegetables (optional)see savings
Directions
1.
Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a bowl combine wine, oil, honey, mustard, pepper, salt, and garlic. Pour marinade over chicken; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade.
2.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken pieces, bone sides up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees F for breast portions; 180 degrees F for thigh portions), brushing once with reserved marinade after 30 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Discard any remaining marinade.
3.
If desired, serve with grilled vegetables. Makes 4 servings.
Nutrition information
Per serving: Calories 597, Total Fat 40 g, Saturated Fat 10 g, Cholesterol 172 mg, Sodium 384 mg, Carbohydrate 11 g, Fiber 0 g, Protein 45 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 4%, Iron 13%. Exchanges: Other Carbohydrate .5, Medium-Fat Meat 6.5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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