Grilled Chicken with Mustard and Red Pepper

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   In a small bowl, combine the mustards and red pepper; stir to blend.

3. 3

   Place the eggs in a shallow platter, and whisk lightly with a fork to blend.

4. 4

   Using a pastry brush, brush the mustard mixture all over the chicken legs and thighs.

5. 5

   Dip them in the eggs, coating evenly on all sides.

6. 6

   Sprinkle with the breadcrumbs, coating as evenly as possible.

7. 7

   Place the chicken pieces side by side in a roasting pan.

8. 8

   Dot with the butter.

9. 9

   Place in the oven and bake for 30 to 35 minutes, basting frequently.

10. 10

    The chicken is done when the juices run clear when pierced with a fork.

11. 11

    Remove the chicken from the oven and transfer the pieces to a wire rack to help firm up the coating, about 5 minutes.

12. 12

    Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.