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Deviled Chicken Halves

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Frying chicken - (about 3 lb.)

  2. 2 tablespoons 30ml Fresh lemon juice

  3. 1 teaspoon 5ml Mustard

  4. 1/4 cup 15g / 1/2oz Minced green onion

  5. 1 Garlic - pressed

  6. Lemon wedges

  7. 1/4 cup 49g / 1.7oz Melted butter or margarine

  8. 2 tablespoons 30ml Olive or salad oil

  9. 1/4 teaspoon 1 1/3ml Cayenne pepper

  10. 2 tablespoons 30ml Minced fresh parsley

  11. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. Wash and dry chicken. Split into halves down middle of back and middle of breast. Mix butter with lemon juice, olive oil, mustard and cayenne. Brush chicken all over with this mixture, using about half of it.

  2. Mix onions, parsley, garlic and salt into the remainder of the butter mixture. Arrange chicken on broiler pan, skin side down. Broil 5 to 7 inches from the source of heat for 20 minutes. Turn and broil for 10 minutes; baste with the onion-parsley mixture.

  3. Continue broiling for 10 minutes longer or until chicken is tender and chicken juices are clear. Cut and serve with lemon wedges to squeeze over chicken.

  4. Tips: Chicken can be prepared ready for broiling ahead of time and onion-parsley mixture made ahead and refrigerated. This is also an excellent baste for barbecued chicken. Follow directions except cook chicken over charcoal, turning once.

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