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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Halved chicken is a perfect choice for winter grilling. Cooked over indirect heat, it virtually eliminates grill flare-ups. This version from Micheal Everidge of Morristown, Tennessee features a tangy four-ingredient mustard sauce you can whip up in minutes. Ingredients:
1/2 cup prepared mustard |
1/2 cup honey |
1 tablespoon salt-free seasoning blend |
1 tablespoon worcestershire sauce |
1 broiler/fryer chicken (3 pounds), cut in half |
Directions:
1. In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a meat thermometer reads 180°, basting occasionally with remaining mustard mixture.
3. Cover chicken and let stand for 5 minutes before cutting into serving-size pieces. Yield: 6 servings.
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