May 20, 2009 in Food

Glazed chicken grills evenly if par-cooked before barbecued

Jim Romanoff Associated Press

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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