Honey and Mustard Glazed Chicken
the Editors of Publications International, Ltd.
Honey and Mustard Glazed Chicken
Yield
Makes 4 to 5 servings
Ingredients
| 1 | whole chicken (4 to 5 pounds) |
| 1 | tablespoon vegetable oil |
| 1/4 | cup honey |
| 2 | tablespoons Dijon mustard |
| 1 | tablespoon reduced-sodium soy sauce |
| 1/2 | teaspoon ground ginger |
| 1/8 | teaspoon black pepper |
| Dash salt |
Preparation
- Prepare grill for indirect cooking.
- Remove giblets from chicken cavity; reserve for another use or discard. Pull chicken skin over neck; secure with metal skewer. Tuck wings under back; tie legs together with wet string. Lightly brush chicken with oil.
- Combine honey, mustard, soy sauce, ginger, pepper and salt in small bowl; set aside.
- Place chicken, breast side up, on grid directly over drip pan. Grill, covered, over medium-high heat 1 hour 30 minutes or until internal temperature reaches 180°F when tested with meat thermometer inserted into thickest part of thigh, not touching bone. Brush with honey mixture every 10 minutes during last 30 minutes of cooking time.*
- Transfer chicken to cutting board; cover with foil. Let stand 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.
Nutritional Information
| Sodium | 331 mg |
| Protein | 34 g |
| Fiber | trace g |
| Carbohydrate | 18 g |
| Cholesterol | 101 mg |
| Total Fat | 12 g |
| Calories | 321 |
Dietary Exchange
| Fruit | 1 |
| Meat | 4-1/2 |
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