We had with Tater Tots.
Barbecue Chicken with Mustard Glaze
An assortment of spices mixed with common condiments makes a thick, tangy-sweet glaze with a hint of smokiness. Grilled summer squash makes a light, fresh side. Cut 2 zucchini and 1 yellow squash lengthwise into 1/4-inch-thick slices. Brush with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Grill 3 minutes on each side or until tender.
2 tablespoons dark brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 cup ketchup
1 tablespoon dark brown sugar
1 tablespoon sherry or red wine vinegar
1 tablespoon Dijon mustard
8 (6-ounce) skinless, bone-in chicken thighs
Cooking spray
1. Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.
2. Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.
Yield: 4 servings (serving size: 2 chicken thighs)CALORIES 226 ; FAT 5.5g (sat 1.4g,mono 1.7g,poly 1.4g); CHOLESTEROL 115mg; CALCIUM 28mg; CARBOHYDRATE 15.4g; SODIUM 651mg; PROTEIN 27.7g; FIBER 0.4g; IRON 1.9mg
Cooking Light, JULY 2009
2 comments:
Maybe adding a little of the chipotle in adobo?? I have this on my things to make list, too. I may have to adjust the recipe and add those or some cayenne or sumfin.
The "twang" at the end that was missing was the cayenne.
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