Devilish Chicken And Corn On The Cob
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Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
August 3, 2020
Persons
4
Serving Size
1 serving
Notes
Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
Ingredients
- 3 1/2 pound whole chicken, cut up
- 6 TBSP butter, melted
- 2 TBSP Dijon mustard
- 2 TBSP cider vinegar
- 1 tsp dried thyme
- 1/2 tsps salt
- 1/4 tsps cayenne pepper
- 4 ears corn on the cob, husked
- 1/4 cup dry breadcrumbs
Instructions
- Preheat oven to 400 F.
- In medium bowl, stir together melted butter, mustard, vinegar, thyme, salt and cayenne pepper. Brush corn and chicken thoroughly with butter mixture. Arrange chicken in one layer in a baking dish. Sprinkle chicken with breadcrumbs. Set corn in another baking dish; cover with aluminum foil.
- Bake chicken and corn for one hour; serve hot.