Honey Mustard Chicken
Pillsbury: The Best of Classic Cookbooks Copyright 1998
GLAZE:
½ cup apple juice (Tip:If you don't drink apple juice you can get a 4 oz bottle in the baby food section)
3 tablespoons Dijon mustard
2 tablespoons oil
2 tablespoon honey
½ teaspoon salt
dash pepper
CHICKEN:
3 to 3 ½ lb. cut-up or quartered frying chicken, skin removed if desired
1. GRILL DIRECTIONS: Heat grill. In small bowl combine all glaze ingredients; blend well. Set aside. I boiled it until it thickened.
2. When ready to grill, place chicken, skin side down, on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 45 to 60 minutes or until chicken is fork-tender and juices run clear, turning often and brushing frequently with glaze during last 15 minutes of cooking. Bring any remaining glaze to a boil. Serve with chicken.
I used the oven directions:
Tip: To bake chicken in oven, place, skin side down, in a 13x9-inch baking dish. Bake at 350 degrees F for 30 minutes. Remove most of pan juices; turn chicken. Bake an additional 15 minutes, brushing with glaze as directed above.
I thought this recipe was going to be a disaster. Well, okay, a disappointment - disaster might be too strong of a word. I mixed the glaze ingredients together and it had very little viscosity and I couldn't see how it would stick to the chicken so I decided to boil it first and all was well. Fortunately I only had 5 small pieces of chicken - I would have ended up short on glaze if I actually had over 3 pounds of chicken.
I thought this was rather tasty. Not too tangy, not too sweet - just about right for my tastes. I think this glaze would be great on boneless chicken or chicken wings too.
I used the pasta odds and ends to make pasta salad again. I've been doing great as far as working with what I have on hand. I think I'm close to a trip to Costco. After this week, there will be very little left in the freezer. If I really want to challenge myself, I can try to stretch it another week, which might not be a bad idea since next weekend is Easter.
So I don't know what to think about this cookbook. Both this chicken and the cookies had some issues, yet they both were enjoyable when all was said and done.
Question of the Day: Are you cooking on Easter? What are you making?
We're going to my parents for Easter and I want to make something, I'm just not sure what yet.
ReplyDeleteHubby's family celebrates Russian Easter the following week and his grandmother takes care of all the food for that. Maybe I'll make a dessert.
We are going to relatives for Easter dinner. I'm bringing green bean mushroom pie (taste of home recipe) and sweet & sour carrots.
ReplyDeleteOh man! I hadn't even thought about Easter dinner. We will be home and won't have any company so my guys would prefer to grill steaks and I make a nice green salad. I'll probably make Chocolate Delight for dessert (the layer thing with the yummy crust, cream cheesy layer, chocolate pudding layer & cool Whip layer) They LOVE that.
ReplyDeleteI used to make a cake (2 rounds) that you cut and make into a bunny head with ears & a bow tie but I think they are past being impressed with it. (and it's a lot of work). They don't even want an Easter basket anymore....just a Walmart gift card so they can buy gas.
WHAT?!?!? No Chocolate bunny? No smell of vinegar and stained fingertips? *sigh* I need to rent a kid!
We will go to my parents which is 4 hours away,so whatever I make has to travel well.
ReplyDeleteA little late, but I finally finalized my Easter dinner menu:
ReplyDeleteBaked Ham
Pineapple Casserole
Buffet Potatoes
Vermicelli Salad
Green Beans w/Mushrooms
Cucumber, Tomato & Onion Salad
Banana Cake
Lemon Blossoms
Our two children and their families will be here so there will be festivities involving Easter eggs, chocolate bunnies, etc. from which we hope to survive!
Jan