Spicy Chicken and Corn on the Cob

Recipe courtesy of the National Chicken Council.

Recipe Ingredients:

3 pounds chicken pieces
6 tablespoons butter, melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
2 teaspoons hot pepper sauce
4 ears corn on the cob, husked
1/4 cup dry bread crumbs

Cooking Directions:

1. Preheat oven to 400°F (205°C).
2. In medium bowl, stir together melted butter, mustard, vinegar, thyme, salt and hot pepper sauce. Brush corn and chicken thoroughly with butter mixture.
3. Arrange chicken in one layer in a baking dish. Sprinkle chicken with bread crumbs.
4. Set corn in another baking dish; cover with aluminum foil.
5. Bake chicken and corn for one hour; serve hot.

Makes 4 servings.

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.