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Devilish Chicken & Corn on the Cob: Date Added: 27 Jul 2011
Listed in: Poultry

3 1/2 pound whole chicken, cut up
6 TBLS butter, melted
2 TBLS Dijon mustard
2 TBLS cider vinegar
1 tsp dried thyme
1/2 tsps salt
1/4 tsps cayenne pepper
4 ears corn on the cob, husked
1/4 cup dry breadcrumbs

Cooking Instructions

Serves 4

1. Preheat oven to 400 F.
2. 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.
3. Bake chicken and corn for one hour; serve hot.

Nutrition Information Per Serving (if using breasts): calories 626; Protein 47g; Carbohydrates 23.5g; Fat 38g; Saturated Fat 17g

Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit

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Devilish Chicken & Corn on the Cob
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