Devilish Chicken Corn On The Cob Recipes

DEVILISH CHICKEN AND CORN ON THE COB

Devilish Chicken and Corn on the Cob image

This is a surefire pleaser, found many years ago on eatchicken.com. So easy, yet different from run-of-mill baked chicken. The corn makes a great accompaniment. Supposedly this recipe eminated from farmers of Eastern Shore Maryland.

Provided by ebbtide

Categories Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 whole chicken, cut up
6 tablespoons margarine, melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 ears corn on the cob
1/4 cup dry breadcrumbs

Steps:

Pre heat oven to 400°F.
In a bowl, stir together melted butter, mustard, vinegar, thyme, salt and cayenne pepper.
Brush corn and each chicken piece thouroughly with the butter mixture.
Arrange chicken in one layer in large baking dish and sprinkle with breadcrumbs.
Set corn in a seperate baking dish, covering with aluminum foil.
Bake both dishes for one hour, serve hot.

Nutrition Facts : Calories 687, Fat 47.7, SaturatedFat 12.2, Cholesterol 162.6, Sodium 571.7, Carbohydrate 23.6, Fiber 2.8, Sugar 3.6, Protein 41.9

DEVILISH CHICKEN & CORN ON THE COB

Devilish Chicken & Corn on the Cob image

No frying required for this chicken. It's devilishly delicious. Crispy on the outside and juicy on the inside, and the corn is an extra treat. So so yummy

Provided by Linda Griffith

Categories Chicken

Time 1h10m

Number Of Ingredients 9

Ingredients

6 Tbsp melted butter
2 Tbsp dijon mustard
2 Tbsp cider vinegar
1 tsp thyme, dried
1/4 tsp red pepper
1/2 tsp salt
4 ears of fresh corn, husked
1 (3 1/2) lb chicken, cut into 8 pieces
1/2 c plain breadcrumbs

Steps:

1. Preheat oven to 350 degrees F. In a medium bowl, combine melted butter, mustard, vinegar, thyme, ground red pepper, and salt; brush corn then chicken pieces thoroughly with mixture. Arrange chicken in a single layer in a 9- x 13-inch baking dish; sprinkle with bread crumbs. Arrange corn in an 8-inch square baking dish; cover both dishes with aluminum foil. Bake 1 hour; or until no pink remains in chicken and juices run clear; serve chicken with corn.

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