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Southwestern-Style Chicken

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Submitted by pouncer

YIELD

6 servings

PREP

6 hrs

COOK

50 min

READY

7 hrs

Ingredients

Rub
2 2
X X LEMON ZEST *
4 4
CLOVES CLOVES GARLIC
chopped
2 1E+1
TEASPOONS ML SALT
1 5
TEASPOON ML BLACK PEPPER
ground
¼ 59
CUP ML BROWN SUGAR
packed *
1 15
TABLESPOON ML DRY MUSTARD
2 1E+1
TEASPOONS ML CAYENNE PEPPER
6 2.7
POUNDS KG WHOLE CHICKEN
cut in pieces
Basting
2 3E+1
TABLESPOONS ML BROWN SUGAR, DARK
2 3E+1
TABLESPOONS ML LEMON JUICE
fresh
1 5
TEASPOON ML DRY MUSTARD
½ 2.5
TEASPOON ML CAYENNE PEPPER
¼ 1.3
TEASPOON ML SALT
¼ 59
CUP ML BEER
flat, or apple cider

Directions

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 dish es. 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?.

Arrange 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 to 8 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 484g (17.1 oz)
Amount per Serving
Calories 1404 61% from fat
 % Daily Value *
Total Fat 96g 148%
Saturated Fat 26g 132%
Trans Fat 0g
Cholesterol 400mg 133%
Sodium 1283mg 53%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 238g
Vitamin A 35% Vitamin C 8%
Calcium 12% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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