| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Pure maple syrup |
| 3 |
tb |
Bottled chili sauce |
| 1 |
tb |
Cider vinegar |
| 2 |
ts |
Country-style Dijon mustard |
| 4 |
|
Skinless boneless chicken thighs |
| 1 |
tb |
Vegetable oil |
|
2 |
Servings; Can be doubled. |
INSTRUCTIONS
Traditional accompaniments like coleslaw, baked beans and brown bread are
ideal with the Vermont-style chicken; afterward, enjoy gingersnap cookies
crumbled over vanilla ice cream or frozen yogurt.
Can be prepared in 45 minutes or less.
Prepare barbecue (medium-high heat). Stir maple syrup, chili sauce, vinegar
and mustard in small saucepan until well blended. Brush chicken with oil;
season with salt and pepper. Arrange chicken on barbecue. Grill until
cooked through, turning occasionally and brushing generously with sauce,
about 10 minutes. Serve
immediately.
Bon Appétit June 1995
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998
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