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
Copyright © 2015 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
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 2016.