Mustard ’n’ Lemon Chicken

Name: Mustard ’n’ Lemon Chicken
Cuisine: American
Ingredients: 6 tablespoons paprika; 2 tablespoons freshly ground black pepper; 2 tablespoons celery salt; 2 tablespoons sugar; 1 tablespoon onion powder; 1 tablespoon dry mustard; 1 teaspoon cayenne; Zest of 1 to 2 lemons, dried and minced (see BBQ tip); 2 3½-pound chickens, cleaned; 1 lemon, cut into thin wedges; 1½ cups chicken stock; ½ cup freshly squeezed lemon juice; ½ cup water; ½ medium onion, chopped; ½ cup unsalted butter; 1 tablespoon Worcestershire sauce; 1 tablespoon yellow mustard; Golden Mustard Barbecue Sauce or Black Sauce (optional)

Preparation info

Serves
5 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

If you want your chickens sober instead of steamy with beer, stuff their cavities with lemons and onions. The rub adds a tangy mustard taste.

Ingredients

Poultry Perfect Rub

6 tablespoons paprika
2 tablespoons freshly ground black pepper
2

Americas
United States
Main course
Gluten-free

Method

The night before you plan to barbecue, combine the rub ingredients in a small bowl.
In a small saucepan, melt the butter and stir in the Worcestershire sauce. Massage the chickens thoroughly with the butter mixture, inside and out, working the mixture as far as possible under the skin without tearing it. Cover the chickens well with the dry rub, again massaging