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Southwestern-Style Chicken

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Recipe

 

Yield

6 servings

Prep

6 hrs

Cook

50 min

Ready

7 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
Rub
2 x lemon zest
* Camera
4 cloves garlic
chopped
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2 teaspoons salt
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1 teaspoon black pepper
ground
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¼ cup brown sugar
packed
* Camera
1 tablespoon dry mustard
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2 teaspoons cayenne pepper
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6 pounds whole chicken
cut in pieces
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Basting
2 tablespoons brown sugar, dark
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2 tablespoons lemon juice
fresh
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1 teaspoon dry mustard
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½ teaspoon cayenne pepper
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¼ teaspoon salt
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¼ cup beer
flat, or apple cider
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Ingredients

Amount Measure Ingredient Features
Rub
2 x lemon zest
* Camera
4 cloves garlic
chopped
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1E+1 ml salt
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5 ml black pepper
ground
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59 ml brown sugar
packed
* Camera
15 ml dry mustard
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1E+1 ml cayenne pepper
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2.7 kg whole chicken
cut in pieces
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Basting
3E+1 ml brown sugar, dark
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3E+1 ml lemon juice
fresh
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5 ml dry mustard
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2.5 ml cayenne pepper
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1.3 ml salt
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59 ml beer
flat, or apple cider
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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 140461% 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?
 
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