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Grilling on the Rim : 'Cue for Two

October 13, 1994|BEV BENNETT

Grilling is a delicious and easy alternative to frying chicken. Baste the chicken generously during cooking to keep it moist and impart the smoky-hot taste of this honey-mustard barbecue sauce.

GRILLED CHICKEN

1 tablespoon olive oil

1 large garlic clove, minced

1/4 teaspoon crushed red pepper flakes

1 tablespoon prepared Dijon mustard

2 tablespoons honey

3 tablespoons lemon juice

1/4 cup tomato sauce

1 teaspoon Worcestershire sauce

1/2 chicken

Heat oil in small pan. Add garlic and saute over low heat 1 minute. Add red pepper flakes, mustard, honey, lemon juice, tomato sauce and Worcestershire. Simmer 5 minutes.

Prepare grill for indirect cooking (bank coals on sides and place drip pan in center). Place chicken on grill, skin side up, and baste generously with sauce. Cover and cook 30 to 40 minutes, basting every 10 minutes. Turn chicken bone side up and grill until done, about 5 minutes. Makes 2 servings.

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