CRANBERRY DIJON CHICKEN
8 oz Can jellied Cranberry Sauce
¾ Cup Dijon Mustard
1 t Grated Orange Peel
6 Pieces of Chicken, Thighs and Legs
In a small saucepan over medium heat, cook and stir cranberry sauce, mustard and orange peel until blended and smooth. Remove from heat.
Meanwhile, Grill (or broil) Chicken for about 20 minutes or until juices run clear. Brushing with sauce during last 10 minutes of grilling.
Friday, July 10, 2009
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