May 20, 2009 in Food
Glazed chicken grills evenly if par-cooked before barbecued
Par-cooking the chicken ensures that the various parts cook through before the skin blackens.
This is particularly helpful when using a sugar- or honey-based glaze, which can burn easily. Serve with potato salad and some sliced ripe tomatoes with a lemon juice and olive oil dressing.
Curried Honey-Mustard Barbecued Chicken
1/3 cup honey
1/3 cup coarse-grain mustard
1/4 cup olive oil
4 teaspoons hot or mild curry powder
1/2 teaspoon ground black pepper
3 1/2- to 4-pound chicken, cut up
Salt, to taste
In a bowl, whisk together the honey, mustard, oil, curry powder, 1 teaspoon salt and the pepper. Set aside.
Heat the oven to 375 degrees. Season the chicken with additional salt and place it on a rimmed baking sheet lined with foil (for easy cleanup). Bake for 30 minutes.
Meanwhile, heat a grill to medium-high (about 375 to 400 degrees).
Remove chicken from the oven and brush with the curried honey-mustard sauce. Grill the chicken, turning and basting frequently, until well browned and cooked through, about 15 minutes.
Yield: 4 servings
Nutrition information per serving (values are rounded to the nearest whole number): 477 calories; 195 calories from fat; 22 grams fat (4 grams saturated; 0 grams trans fats); 133 milligrams cholesterol; 2 grams carbohydrate; 42 grams protein; 2 grams fiber; 1,138 milligrams sodium.
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