Barbecued Mustard and Peppercorn Quartered Chicken

A paste of mustard and peppercorn is rubbed on and under the skin of a quartered whole chicken before grilling. Quartering the chicken reduces cooking time and makes it easier to serve.

Prep Time: 40 minutes Cook Time: 35 minutes Yield: Makes 4 quarters, ¼ cup pan juices

Ingredients

1 (3-1/2 pounds) Just BARE® Whole Chicken

2 tablespoons Dijon mustard

1 tablespoon coarsely ground peppercorns

1 teaspoon coarse ground sea salt

Directions

Quarter a whole chicken, making 2 leg-thigh quarters and 2 breast-wing quarters. Combine remaining ingredients; rub under and on the skin. Cover; refrigerate ½ hour. Prepare the grill.
Place chicken in foil pan. Grill over medium hot coals for 12 to 15 minutes. Turn quarters of chicken; continue to grill 15 to 20 minutes or until meat thermometer reaches an internal temperature of 165º F. Let stand for 5 minutes before serving. Serve pan juices with chicken.

Nutritional Information

Serving Size: 1 quarter of chicken, 1 tablespoon pan juices • 4 Servings • PER SERVING • Calories 257 • % Calories from Fat 55 % • Total Fat 14 g • Saturated Fat 4 g • Cholesterol 123 mg • Sodium 864 mg • Total Carbohydrate 3 g • Dietary Fiber 1 g • Protein 23 g • Sugars 0 g • % DAILY VALUE • Vitamin A 1 % • Vitamin C 1 % • Calcium 2 % • Iron 8 % • DIETARY EXCHANGES • Lean Meat 3 • Fat 1/2

Substitutions/Variations

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.