Name: Southwestern-Style Chicken
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

Dull. I find, by experience, that, let me make Resolutions, and do what I will, with never so many inventions, it is all nothing, and to no purpose at all, without the Spirit of God; for if the Spirit of God should be as much withdrawn from me always, as for the week past, notwithstanding all I do, I should not grow, but should languish, and miserably fade away. I perceive, if God should withdraw his Spirit a little more, I should not hesitate to break my Resolutions, and should soon arrive at my old state. There is no dependence on myself.

Jonathan Edwards

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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