| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Not, Sent | 10 | Servings | |
INGREDIENTS
| Grated rind of 2 lemons | ||
| 4 | Cloves garlic, chopped | |
| 2 | ts | Salt |
| 1 | ts | Ground black pepper |
| 1/4 | c | Packed brown sugar |
| 1 | tb | Dry mustard |
| 2 | ts | Cayenne |
| 2 | 3-lb chickens, cut in pieces | |
| 2 | tb | Dark brown sugar |
| 2 | tb | Fresh lemon juice |
| 1 | ts | Dry mustard |
| 1/2 | ts | Cayenne |
| 1/4 | ts | Salt |
| 1/4 | c | Flat beer or apple cider |
INSTRUCTIONS
RUB CHICK BASTING SAUCE Prepare Rub: Combine lemon rind, garlic, salt and pepper in medium-size bowl; mash together with back of spoon. Stir in brown sugar, mustard and cayenne pepper. Rub mixture into chickens. Place in single layer in 2 glass baking dishes. Cover with plastic wrap; refrigerate 6 hours or overnight. Prepare Basting Sauce: Combine sugar, lemon juice, dry mustard, cayenn pepper, salt and beer in small saucepan. Simmer 4 minutes. To bake: Heat oven to 375°. Arrnage chicken pieces in single layer in 2 baking pans. Cover. Bake at 375° for 45 minutes or until no longer pink near bone. Heat broiler or grill. Brush chicken with basting sauce. Broil or grill 6 inches from heat, turning occasionally and brushing with basting sauce, for 6-8 minutes. Recipe by: Family Circle - 6/3/97 Posted to MC-Recipe Digest V1 #629 by The Taillons <taillon@access.mountain.net> on May 31, 1997
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