Nov 16, 2008 9:11 am US/Eastern
Gridiron Griller: Patriot Chicken
MIAMI (CBS4) ―
Mr. Food dropped by our backyard Gridiron Griller segment last week and shared one simple recipe with two great applications. The second is featured below. We named it Patriot Chicken in honor of the Dolphins making chickens out the Patriots this year!
The glaze works well on so many proteins from pork to poultry, lending everything a sweet and spicy flavor while locking in the juices.
To view the Kielbasa recipe with the same glaze,
click here for the recipe to 'End-Around' Kielbasa.' You'll agree with Mr. Food, "OOH it's so good!!"
PREP & READY
- 1-4 lb. roasting chicken, neck and giblets removed
- 1/2 cup apricot preserves
- 2 tablespoon yellow mustard
Preheat grill to medium heat for indirect grilling. In a small bowl, combine apricot preserves and mustard, mix well. Oil grill racks
LETS GRILL!
Brush the glaze over the entire chicken and grill breast-side-up away from the heat elements. Cover the grill and cook until the juices run clear when the thigh joint is pierced with a knife tip 1 1/2- 1 3/4 hours.
Brush the chicken with the reserved sauce 2 or 3 times during grilling. The thickest part of thigh should register 170 degrees. Remove from grill and let rest for 10 min. before carving.
Johnny says… "There's nothing like the Dolphins reducing the Patriots to scared little birds at their own stadium. Then again, reducing your hunger with the perfect bird on your own grill is a close second!"
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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