Devilish Chicken and Corn on the Cob
Cayenne pepper delivers a bit of heat to both the corn and chicken in this meal.
- 3 1/2 lb whole chicken, cut up
- 6 tbls butter, melted
- 2 tbls Dijon mustard
- 2 tbls cider vinegar
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 4 ears corn on the cob, husked
- 1/4 cup dry breadcrumbs
- 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.
Calories from Fat 244 (63%)
(42%)Total Fat 27g
(49%)Saturated Fat 10g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Total Carbohydrate 12g
(6%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.