| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken | 4 | Servings | |
INGREDIENTS
| 1 | Frying chicken; (about 3 lb.) | |
| 2 | tb | Fresh lemon juice |
| 1 | ts | Mustard |
| 1/4 | c | Minced green onion |
| 1 | Clove garlic; pressed | |
| Lemon wedges | ||
| 1/4 | c | Melted butter or margarine |
| 2 | tb | Olive or salad oil |
| 1/4 | ts | Cayenne pepper |
| 2 | tb | Minced fresh parsley |
| 1 | ts | Salt |
INSTRUCTIONS
Wash and dry chicken. Split into halves down middle of back and middle of breast. Mix butter with lemon juice, olive oil, mustard and cayenne. Brush chicken all over with this mixture, using about half of it. Mix onions, parsley, garlic and salt into the remainder of the butter mixture. Arrange chicken on broiler pan, skin side down. Broil 5 to 7 inches from the source of heat for 20 minutes. Turn and broil for 10 minutes; baste with the onion-parsley mixture. Continue broiling for 10 minutes longer or until chicken is tender and chicken juices are clear. Cut and serve with lemon wedges to squeeze over chicken. Tips: Chicken can be prepared ready for broiling ahead of time and onion-parsley mixture made ahead and refrigerated. This is also an excellent baste for barbecued chicken. Follow directions except cook chicken over charcoal, turning once. MasterCook formatted by Martha Hicks using Buster 20.c. Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Feb 27, 1998
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