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BARBEQUED
DIJON CHICKEN
Season chicken with your favorite spice combination (I use Chef's Selection'
Spycee), ground ginger, paprika, black pepper, whatever. Then make a mixture
of good-quality mayonnaise (I use Trader Joe's Cold-Pressed Safflower)
and Dijon mustard, heavy on the mustard.
With a large pastry brush, paint both sides of the chicken with this and
let it sit, at room temperature, for at least an hour.
When the coals are good and hot (and white), put the chicken on and take
in the aroma. The chicken gets crisp, but stays moist and succulent inside.
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