| 3/4 | cup maple-flavored syrup |
| 1/2 | cup Dijon mustard |
| 2 | tablespoons chopped fresh chives |
| 1 | cut-up whole chicken (3 to 3 1/2 lb) |
| 1 | teaspoon seasoned salt |
| 1/4 | teaspoon coarse ground black pepper |
Serve with...
Grilled Spicy Corn
Total Time:
40 min
| 1. | Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives. |
| 2. | Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). |
| 3. | Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken. |
|
| If you have real maple syrup, use it instead of the maple-flavored syrup. |
|
| Feeding a large crowd? Just double the recipe. |
|
| Brushing with the sauce during the last part of the cooking time keeps it from burning. Remember this any time you have a sauce with sugar in it. |
|
| Coleslaw, baked beans, buttermilk biscuits and strawberry shortcake are perfect accompaniments to this tasty chicken. Don't forget the lemonade! |
Nutrition Information:
560 ( 200); 22g ( 6g, 1/2g); 130mg; 1280mg; 50g ( 0g, 23g); 41g 10%; 2%; 4%; 15% 3 1/2 ; 0 ; 6 ; 1/2 3