Honey-Dijon Barbecued Chicken
2 1/2 pound broiler-fryer chicken, quartered
cup white Zinfandel wine, apple juice, or apple cider
cup olive oil or cooking oil
cup Dijon-style mustard
teaspoon black pepper
cloves garlic, minced
Grilled vegetables (optional)
- Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a bowl combine wine, oil, honey, mustard, pepper, salt, and garlic. Pour marinade over chicken; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade.
- For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken pieces, bone sides up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees F for breast portions; 180 degrees F for thigh portions), brushing once with reserved marinade after 30 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Discard any remaining marinade.
- If desired, serve with grilled vegetables. Makes 4 servings.
Nutrition Facts(Honey-Dijon Barbecued Chicken)
- Per serving:
- 597 kcal cal.,
- 40 g fat
- (10 g sat. fat,
- 172 mg chol.,
- 384 mg sodium,
- 11 g carb.,
- 45 g pro.
- Percent Daily Values are based on a 2,000 calorie diet