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Tuesday, December 15, 2009

Easy and Impressive Broiled Chicken

Chicken and a Manhattan

Last week, I got home relatively late from work, but decided that I still needed to make a home cooked meal. We had a ton of groceries in the fridge, and I think everyone is getting sick of delivered food in this household. One of the food items in my fridge was a whole chicken, cut up, so I pulled out Mark Bittman's "How to Cook Everything" and started searching for the easiest option.

Broiled chicken it was! I preheated the broiler, brushed a large casserole dish (you can use a broiling pan) with olive oil and placed the chicken in it in one layer. I then mixed together about 1/2 cup of dijon mustard (I used a combination of coarse grain and regular) and a tablespoon or two of lemon juice. The chicken was salted and peppered and placed under the broiler for a minute or two, until it started to sizzle a bit. I then brushed the chicken with some of the mustard mixture and put it BACK under the broiler. In a couple of minutes, I pulled it out, flipped it, basted it again with the mustard and put it back. I repeated this process (broil, pull out, flip, baste) about 3-4 times until the chicken reached a temperature of about 165 degrees and was nice and crispy. Served with leftover cheesy potatoes and a salad, this was a simple and elegant meal that everyone enjoyed and that took just minutes to prepare. Awesome!


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