Cloris offers another one of her great chicken recipes today, perfect for when the supermarket has legs and wings on sale. Personally, I think it goes best with an icy cold Margarita (I like mine one the rocks with salt), but it tastes just as delicious with any beverage -- alcoholic or otherwise. Don’t want to heat up the chicken? Cook the chicken outdoors on your grill. -- AP
MARGARITA CHICKEN
(serves 4-6)
Ingredients:
4 lbs. cut up chicken
1/2 cup barbecue sauce
juice of 2 limes
1 T. Swedish style mustard dill sauce
dried chopped onion
garlic powder
salt
Preheat oven to 350 degrees. Place chicken in baking dish.
Combine barbecue sauce, lime juice, and mustard dill sauce. Baste over chicken. Sprinkle with dried chopped onion, garlic powder, and salt.
Bake an hour and 15 minutes.
Do you have a favorite way to prepare chicken? Let's hear from you. Post a comment to be eligible for a free book this week from our Book Club Friday guest author. -- AP
MARGARITA CHICKEN
(serves 4-6)
Ingredients:
4 lbs. cut up chicken
1/2 cup barbecue sauce
juice of 2 limes
1 T. Swedish style mustard dill sauce
dried chopped onion
garlic powder
salt
Preheat oven to 350 degrees. Place chicken in baking dish.
Combine barbecue sauce, lime juice, and mustard dill sauce. Baste over chicken. Sprinkle with dried chopped onion, garlic powder, and salt.
Bake an hour and 15 minutes.
Do you have a favorite way to prepare chicken? Let's hear from you. Post a comment to be eligible for a free book this week from our Book Club Friday guest author. -- AP
2 comments:
Oh good, another new way to cook chicken. We are big chicken eaters here. My favorite way to cook it is to coat the chicken with ranch dressing, dredge with Italian bread crumbs and bake in the oven.
That sounds yummy, Kathy. I'll have to give it a try with low fat ranch dressing and whole wheat bread crumbs.
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