Thursday, May 7, 2009

Mustard Chicken

6 chicken legs, cut into drumstick and thigh pieces
salt and pepper to taste
1/4 c. prepared yellow mustard
2 tbl Worcestershire sauce
2 tbl white wine

Sprinkle the chicken with salt and pepper to taste. Put the chicken in a zip-loc plastic bag.

In a small bowl, combine mustard, Worcestershire, and wine. Pour over the chicken, seal the bag, and squish the bag to evenly coat the chicken with the marinade. Refrigerate 30 min.

Preheat the broiler. Spray a broiler pan with cooking spray. Remove the chicken from the marinade and place on the broiler pan skin-side down, reserving the marinade. Broil the chicken 8-10" from the heat, turning the chicken every 4-5 min. until the chicken is cooked (juices will run clear), about 15 min. total.

While the chicken is broiling, heat the reserved marinade to boiling in a small saucepan. Boil 1 min.

Serve the chicken drizzled with the heated marinade.

6-8 servings

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